Making The Perfect Eclairs With Christophe Adam (L'Eclair de génie)

Kirsten ventures to L'Éclair de Génie in Paris to chat with eclair extraordinaire Christophe Adam about how to make perfect éclairs and how he single-handedly brought éclairs back into fashion.
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#KirstenTibballs #ChristopheAdam #Eclairs

[@dcav]

What a treat, to see you chat with Christophe Adam!! He is one of my pastry Idols and was what sparked my interest in French Patisserie after eating one of his eclairs in Paris in 2015! Thanks for the video Kirsten!

[@KirstenTibballs]

My pleasure, he is amazing!

[@patrickgetsontube2997]

The eclairs are gorgeous. I have been lucky to have been in Christophe Adam's store. But you know what is even more gorgeous than these eclairs? Kirsten Tibballs!

[@TechTails]

"Making" the perfect eclairs...and absolutely zero info on how to do that. Title should be corrected. Clickbait

[@jperaz00]

“Love working” love that!

[@KirstenTibballs]

Always!

[@mangepassion206]

My favorite chocolate eclair is the eclair of "Stohrer" which a perfect cabbage paste for me (a lot of elasticity). But eclair of "L'Eclair de Génie" is one the best because the cabbage paste has character, it's more tough and salt with a nice regular form. :)

[@KirstenTibballs]

I will have to try the eclair from Stohrer next time 😊

[@tysonlaakkonen9773]

I love carrot paste for my eclairs

[@bonplan92]

yes and have a lot of better eclair than eclair de génie for me he is not in top 10 of Paris best eclair , is just my opinion after 30 year pastry and born there ....

[@AussieAngeS]

Oh my gosh those eclair’s look amazing 😍😍

[@KirstenTibballs]

So amazing 🙌🙌

[@omurgulter8783]

Good Holiday. Good Day. Thanx for All Receps.

[@KirstenTibballs]

Thank you

[@Franco0608]

They all look identical because they are using automated production lines for production/piping the dough

[@JLara-y7v]

He uses a depositer. I saw it one time in one video and I can’t find it again. It’s not a criticism. They’re still lovely eclairs and it allows him to have a consistent product world wide.

[@sestimxavier9147]

Thank you chef👌

[@saimatauseef6728]

So inspiring 🤩

[@shenlun]

i would work for him in Australia

[@KirstenTibballs]

He's great!

[@akampayasin3122]

Great

[@pookies999]

Best eclairs I've ever put in my mouth.

[@KirstenTibballs]

Yum! Agreed.

[@soumeyanadjma8433]

j'adore les éclaires merci chef 💞💞💞

[@KirstenTibballs]

My pleasure 😊😊

[@jasonp2906]

Perfection! Great video!

[@KirstenTibballs]

Thank you!

[@kimfromnewzealand8768]

Perfection 💖

[@KirstenTibballs]

Thank you 😊

[@Beul8677]

❤️ your channel!

[@KirstenTibballs]

Thank you so much!

[@jaynebrennan1220]

drooling 💖💖

[@KirstenTibballs]

Yummy!

[@raymondgobin1572]

J'aimerais des éclairs St honoré merci

[@crystalanne-lynne5554]

there isn't any sound.

[@alieschamchi]

Omg she is sooo cute🎀🙂 subscribed!!

[@sarapatriciamartinez4981]

Que ricos yo solo sueño con ricas comidas

[@ikvangalen6101]

CLICKBAIT!!!! No explanation AT ALL !

[@taguasidebus4514]

😍😍😇thank you for video😇

[@KirstenTibballs]

Thank you for watching!

[@frankieffbaby]

Are any of his books in English ?

[@KirstenTibballs]

I think his book Caramel is.

[@ashisahadath]

Do u have his choux recipe?

[@KirstenTibballs]

I have several choux recipes at Savour Online classes! www.savourschool.com.au/online-classes.aspx

[@anaisnicole2522]

@@KirstenTibballs So basically no, you so not have his choux recipe. Talk about a click bait video.

[@aliqazilbash5231]

NOM NOM NOM NOM NOM NOMN OMN OMN OMNOMN OM 😃

[@ranchordas1]

Oh, God! Is he single? I would take him home.

[@rockhard2654]

pastry WILL ALWAYS CHANGE BECAUSE IT IS ABOUT NOVELTY its like fashion design NEW is most of the fun but just like haute couture nothings actually new

[@qwertyqwert2772]

Mmm

[@KirstenTibballs]

:)

[@sandhyameghoe9310]

♥️🤩👏👌💪👍🌹😘

[@KirstenTibballs]

😊😊😌🙌

[@labetedesaint-hubert47]

C est drôle mais je trouve pas ce mec talentueux..il a juste du.pognon et a eu cette chance...mais c est pas un vrai artiste...et franchement faudrait qu il se paie des cours d anglais...ca la fou mal pour un international business man...il se moque des gros.. super sympa pour Conticini qui lui est un vrai artiste...

[@rafadydkiemmacha7543]

It's a bit harsh, but I kinda agree. L'Eclair de Genie is absolutely gorgeous piece of pastry, but the taste itself is really not it. I remember trying the salted caramel one and it was actually disgusting in taste. All other flavors were anywhere between average and okay tasting, but none has made me impressed. It's a shame for this price and brand, really. Also, the eclairs are tiny.

[@imperatordu2801]

Et Pan dans la gueule ! xD

[@aurejaraudone6399]

Happy to find your channel! :) Nice interview as always!

[@KirstenTibballs]

Thank you so much for your wonderful feedback x

[@arvilsabele1768]

Loving the videos from France. Greate questions Kirsten.

[@KirstenTibballs]

Thank you 😊

[@arvilsabele1768]

Kirsten Tibballs Thank you, for always being positive and communicating with your fans!

[@KirstenTibballs]

My pleasure 🥰

[@jasonp2906]

Perfection! Great video!

[@KirstenTibballs]

Thank you 😊

[@sofyane4428]

What's a perfect eclair? Eclairs are just like donuts...different artificial colors and flavorings, but same texture and feel after bite. And it depends how high you want to take it with packaging $$$ impression. Custard, chocolate, chestnut were the only original flavors in French patisserie.

[@KirstenTibballs]

Christophe Adam has spent years studying and perfecting his craft to create delicious fresh patisserie, including the eclair. In my professional opinion his work his exceptional and this is a look into the industry. Éclairs aren't for everyone, but these are pretty perfect and fabulous.

[@ΑΝΤΩΝΙΑΜΙΝΤΣΕΒΑ]

👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻😗😗😗😗

[@KirstenTibballs]

:)

[@amritsingh9286]

Is pâre à choux is same for all eclairs?

[@mangepassion206]

Of course. 😉

[@KirstenTibballs]

Yes, but I usually create a recipe by adjusting it slightly to suit the oven I am using 😊

[@bee-pg6zg]

Merci beaucoup Kirsten 💝super vidéo!

[@KirstenTibballs]

Merci!