5 Best Éclairs In Singapore – These Pastries Get More Colourful & Bold
The humble French éclair has been around for some time, but the recent few months has made people sit up and pay attention to the long cream filled choux pastry.
Like a canvas board, the éclairs that have been surfacing in Singapore come with eye-popping colours and unexpected flavours.
What makes a good éclair: crisp pastry, velvety smooth fillings and that glossy even glaze.
Kudos to pastry chefs in Singapore who work hard with éclairs. The weather shows no mercy.
Here are 5 places in Singapore to get your éclairs.
8 Jalan Klapa Singapore 199320 (North Bridge Road, near Hyde & Co)
Tel: +65 62941 4430
Opening Hours: 1pm – 10pm, last order 9:30pm (Tues – Sun), Closed Mon
A lot of thought is put into their pieces. Karafuru’s éclairs ($6-$7) are re-imagined from traditional Japanese flavours. Thus compared to French éclairs which we are more familiar with, these are light in taste and smaller in size.
12 eclairs are currently available, with some of the favourites being the Gianduja (milk chocolate hazelnut), Yuzu, Ume Shiso, Sakura Roase and Marc De Champgne.
The slightly savory choux of the eclairs are hand-piped and filled with smooth creams dipped in a variety of vibrant glazes. My suggestion would be to take bites slowly to appreciate the detailed taste. Although they are dainty, one to two should suffice in keeping one satisfied. (Read: Karafuru)
L’ÉCLAIR by Sarah Michelle
190 Clemenceau Avenue #01-28, Singapore 239924 (5min walk from Dhoby Ghaut MRT)
Opening Hours: 11am – 8pm (Tue-Fri), 11am – 9pm (Sat), 11am – 6pm (Sun), Closed Mon
L’ÉCLAIR by Sarah Michelle is opened by 2 graduates from Le Cordon Bleu Paris, Sarah Tan and Michelle Looi. Sarah explained that they use only French butter and quality chocolates, and much amount of work and labour goes into each piece. It is also a rather technical pastry to produce, in terms of control of humidity and temperature.
The classic flavours include the Vanilla & Pecans ($8), Dark Chocolate ($8), Salted Caramel ($7.50) and Ispahan ($8.50), which are permanent items on the menu. Our favourite flavours were the Matcha ($8), Mango & Passionfruit ($8) and Ispahan ($8.50). The matcha éclair was rich and not overly intense, with a slight bitterness after taste. (Read: L’Eclair)
Tarte by Cheryl Koh
1 Scotts Road, Shaw Centre #01-12, Singapore 228208
Tel: +65 62353225
Opening Hours: 10:30am – 7:30pm
The takeaway bakery may be more famous for their tarts, but do not give their mini éclairs known as ‘Carolines’ ($18 for 8 pieces) a miss.
The box comes with dainty pretty pieces in flavours like Vanilla, Pistachio, Coffee, Dark Chocolate, Lemon, Caramel, Hazelnut, Chestnut and Earl Grey.
A sister company to award winning French restaurant Les Amis, the same quality ingredients are used: Italian hazelnuts or pistachios that cost S$100 a kg. (Read: Tarte By Cheryl Koh )
88 Horne Road Singapore 209083
Opening Hours: 11am – 9pm (Mon, Wed, Thurs), 11am – 11pm (Fri-Sat), 9am – 7pm (Sun), Closed Tues
Two Bakers is actually a bakery café owned by 3 girl friends. Bakers Kristl and Erica met in Paris while pursuing their Le Cordon Bleu adventure of learning French pastries. Erica hit it off with ex-colleague Jessica who had a passion for cooking.
The top sellers are éclairs with dark chocolate and salted caramel fillings, but it was their localised éclair that got the attention of many.
Its Éclair Ondeh Ondeh has Gula Melaka combined with the fragrance of Pandan and glazed beautifully with desiccated coconut. (Review: Two Bakers )
Capitol Galleria #01-82, 15 Stamford Road Singapore 178906 (City Hall MRT)
Tel: +65 63840481
Opening Hours: 11am – 10pm (Mon-Fri) 10am – 10pm (Sat-Sun)
One of the priciest éclairs in Singapore, an Éclair Chocolat goes for $10 for an Éclair Mont Blanc is at $12.
The Éclair Chocolat ($10) is bitter dark chocolate cream filling in choux pastry, with chocolate icing. We liked the velvety cream, but the pastry was dry, perhaps left out in the shelves for some time. (Read: Angelina Singapore)
January 19, 2017
January 14, 2017