L'Eclair de Genie (已結業)

今天，心情有點訥悶，這時最極速舒緩情緒的方法，莫過如給自己一點甜食，甜點對心身的治癒能力，五味之中，實在無可匹敵。何況，說到是這個 L'eclair de Genie 的閃電泡芙，飽滿的長形賣相，面層帶著光澤的繽紛糖霜，奪目誘人，單看著已令人心花怒放，實在難以抗拒。選了，焦糖海鹽、柚子檸檬、綠茶及紅莓，店員建議回家後，先放入雪櫃冰一下，才進食，效果更美味。 先吃至愛的焦糖海鹽，泡芙帶著一點厚度的外層，口感鬆軟之中帶有嚼勁，牛油味香濃，焦糖質感幼滑馥香，甜而不溜。再吃，檸檬柚子，檸檬及柚子味道清新和諧， 酸度剛好，兩者是絕配組合。綠茶，貴為香港限定，當然不能錯過，茶味清香，質感幼滑如絲，一定要試。紅莓，味道較濃厚，顏色悅目，酸中帶甜的美味。 這道法國甜點，閃電泡芙，口感精緻纖細，內餡幼滑輕盈，那份細嚼後的餘韻，實在令人回味無窮。

The product that the folks at L'Eclair de Genie are turning out is nothing short of spectacular, and you'd be hard-pressed to find a better crafted, better tasting eclair in town. Anywhere, really. Hong Kong foodies are a discerning bunch and if you're going to charge $50 for a cream-filled tube of pastry, it had better be something special. L'Eclair de Genie knows it, and have answered the call by raising their game to an art form. You simply cannot go wrong here as every flavor is a winner

I love eclairs. It was one of those special treats my mother would buy for me when we went grocery shopping when I was a child. Sadly, eclairs are either non existent or pretty dismal in Hong Kong. So, when I heard this place opened up, interest peaked.L'Eclair de Genie is from Parisian pastry chef, Christophe Adam. Famous for pushing the boundaries of the classic eclair to make it more hip and fun, he has been nominated for best pastry chef by Les Relais Desserts. There are now shops in Japan,

有睇Did Did姐嘅旅遊節目都知道呢個係法國有名的閃電泡芙店，咁啱得咁橋，佢介紹完之後香港就開店了，金鐘、中環各一間。金鐘店以外賣為主，但對開都擺左幾張枱櫈，方便堂食。同一般圓球狀泡芙唔同，呢度所有泡芙都係長條狀，內藏cream，外層再鋪上唔同口味糖衣，有朱古力、焦糖、柚子等等。初嚐都係試下大路口味先，我要左 Chocolat Petillant（$45），面層係朱古力碎粒，脆口得來味道亦濃，泡芙質感鬆軟，內餡係朱古力cream，幼滑，味道相對清淡。整體的確幾好食，只係一條得幾啖賣咁貴就真係試一次就夠。值得去指數：

近來吃了些美味甜點想同大家分享下先係早前大熱的L'Eclair de Genie閃電泡芙多謝車爸爸美意仲好識揀選咗Caramel Beurre Sale和Vanille Pecan添^0^先吃Caramel Beurre Sale泡芙質感輕柔面層焦糖醬甜中帶鹹吃得心裡戚戚然呢!內餡的焦糖忌廉香滑可口超like這口味,溫馨提示吃時別將朱古力片吃掉在先如果唔係就好像下圖般真的笑到我倆碌地haha~ Vanille Pecan面層鋪滿焦糖合桃內餡用上馬達加斯加雲尼拿忌廉味道頗香而且不過甜但我還是愛吃Caramel Beurre Sale多點~另外多謝O小姐的Gianduja Caramel Framboise朱古力磚酷似肥皂造型可愛非常內有有焦糖,覆盆子,榛子口感零舍豐富,這個朱古力在我心情低落的這數天給我大啖大啖咬下去即時鬱悶全消^0^

My second time visiting L'Eclair de Genie in PP. There were only 3 flavours left when I arrived at 5pm, and they are all gone 15 mins later. I had no choice but have to choose 2 repeated flavour. I have tried the 80% chocolate N117 and shared the rest with my family. N117 uses 80% dark chocolate which delivers a bittersweet aftertaste . The cream filling inside is not as soft and smooth as the vanilla one, instead, it's rich and kind of thick in texture. The chocolate crisp on top gives anothor

№126/Marron Chestnut cream and chestnuts @ L'Eclair de Genie唔駛去法國都食到Do姐介紹嘅泡芙。咁啱經過唔駛排隊，而佢又未賣晒啲泡芙，得返一千零一種嘅栗子味，咁啱又係栗子當造嘅季節，實在搵唔到理由唔試吓……XD栗子忌廉充滿新鮮栗子味道，比坊間一般質素略勝一籌，唯Ss比較重口味，覺得可以甜返少少。糖漬栗子好普通，如果有酒香，好似好食啲。泡芙比較乾身，感覺忌廉還忌廉，泡芙還泡芙，冇一種融合嘅感覺。$45一件，實在係貪新鮮先去食。星期日下午四點幾賣淨四五件餅，大家想試就要趁早喇！Ss其實都好鐘意食泡芙，最鐘意食嘅泡芙係Vero Chocolates出品，以前係landmark有，可惜以經close咗。以品質同味道來說，Ss喜歡Vero多一點。

After finishing the movie at AMC Pacific Place, I told godbro XO that I'd like to try the eclairs from L'Eclair de Genie even though his previous eclair wasn't all that great.  I said why don't we split one and see if it's any better that we're eating it right away, and he said ok.When we reached the counter, there was only 1 eclair left, and I bought it anyway. When I was at the cashier paying for the eclair, the new batch of eclairs arrived. The cashier didn't ask me if I wanted a fresh one an

L'ECLAIR DE GENIE originated from France and now have landed in Hong Kong and I thought it would be more like a shop instead of a pop-up store.I expected there is a long line up at the shop since HK people are willing to line up for a long time just for trying something new.But there aren't too many people, even Godiva has a longer line up lol.As you can see there are still plenty of puffs at the shops and there are lots of choices actually.Neverthless, I have heard the matcha puff is so-so, the

連Do姐都有介紹，應該知道都係好味道既^_^知道終於開喺香港喇，喺Pacific Place， 地點方便，當然要一試啦。喺2樓已經見到一個大大個既黃色招牌，十分搶眼易搵。因為已經過咗lunch time, 所以我只係買咗No.1 Caramel Beurre Sale, 因為其他都冇晒喇。正宗法國甜品，一般都較為甜。之前喺Anglina食既Mont Blanc, 就真係甜咗d.但係呢個又ok喎，入面既cream好滑， 個泡芙軟硬度剛好，因為係即買即食，好新鮮。面上仲有d好似爆炸糖既糖粒，感覺又幾match喎。完全會再去試食其他款式。10:30am開始營業，唔想白行一趟，就要早d喇。

L'Eclair de Génie, co-founded by one of France's best pastry chefs Christophe Adam and Charles with the success story of LuluCastagnette, has opened Hong Kong's first two pastry hotspots in Pacific Place and Prince's Building. The chestnut filling was dense yet not too heavy because of the blueberries and dried fruit on top.  Vanilla was my favourite because it was the softest and the vanilla bean flavour just exploded in my mouth right after biting into it. To cater the taste of Hong Kong, t

.............大推介：朱古力糖閃電泡芙 (5分滿分).............今晚我的宵夜#dodo姐 #大力推介 #價值不非 的#法國泡芙多謝我位親愛的姨姨#paris#leclair#de#genie其實一早係ig見到好多人食 但原來係#Admiraty 開分店原本想lastday獎勵下自己 而家有人獎勵我😗上面：#朱古力#脆糖 ：#chocolate#ball 每粒都好脆好脆有爆炸的口感 好無敵阿果然貴野中間：#巧克力#慕絲#mousse 好軟滑 好#soft 唉 一件點夠喉 有濃郁朱力味#泡芙 ：#puff 好脆好香 好有分量嫁個泡芙 個#甜品 咁貴 係值既

咁啱俾我行過，又咁啱未賣晒，又咁啱唔駛點排隊，咁梗係唔好執輸食翻幾件。講真唔係見Do姐介紹個，我未必會咁好奇。好唔好食？ 好食值唔值得食？ 值得試一次。會唔會再食？ Em....或者掛，又唔係吸引到會令我要再買再試，不過有得食嘅話，都會嘅，但係唔會特登囉。今次食咗：N136 - Praline Chocolate Au Lait好味嘅朱古力榛子味，好滑嘅ganache 同 praline creme, 唔算太甜， 但係朱古力味又唔係特別濃，榛子味又唔係特別香，只可以話係好食嘅N3 - Vanille Pecan （Do 姐推介）係3個之中最好食嘅一個， 感覺比較light, vanilla cream 好滑，好鍾意個pecan味。N1 - Caramel Beurre Sale入面係 Salted Butter Caramel Mascarpone Cream, 都係好滑嘅cream, 唔太甜，有少少鹹味。終括嚟講，係好食，又有quality 嘅甜品，不過又唔係話好食度要排晒隊咁囉。其實本來我都滿意嘅，不過我就唔係好鍾意佢哋嘅customer service 囉。話說我只係買咗3條，個

曾經喺日本試過一些長條型的甜品, 以為是日本人創的某一種蛋糕之類的東西, 香港怎會有得吃。點知睇完Did Did姐既節目, 始知原來這是法式甜品, 香港仲開咗一間添這張照片是我在日本吃的看到評論說他們的泡芙很早便缺貨, 所以便一心早點來吃。朋友揀了個唔知乜味, 佢只猛話好吃, 而我揀的是熱情果。熱情果味偏酸, 配合忌廉, 再加以泡芙那種口感, 真的天衣無縫, 完全沒有"濟"的感覺。價錢方面真的頗貴, 差不多要$40, 但相比起另一法式甜品Macaron, 這個真是超值了熱情果味泡芙

一天中午在Pacific Place閒逛時，踫見這間新開Eclair專門店，發現陳列櫃空空如也，一問之下，原來全部已經售罄。唯有擇日再訪，上午10:20am已有小人龍，今次外帶了No5 Citron Yuzu, No89 Framboise 及No 117 Chocolat Grand Cru，另外即場吃了No11 Marons Myrtilles。No11 面層已有栗子蓉及栗子糖漬粒，讓人有驚喜的是加入藍莓粒及蛋白碎，一口咬下去，加上中心的栗子忌廉，口感紛陳新奇，就自然不覺甜滯，外皮也夠鬆軟。回家放在雪櫃，翌日再和家人分享，賣相仍然亮麗。No5 中檸檬cream酸甜適中又幼滑，不過檸香主調就蓋過了面層的柚子糖霜的味道，上面的蛋白餅及曲奇粒就仍然脆口。No89的紅桑子忌廉跟紅莓粒也極度討好，不會過酸，讓人吃過後，不會感到喉嚨不適。No117也過到朱古力專家弟弟的關，未吃也聞到優質朱古力的芬芳，cream也夠濃郁。整體而言，在比例上，只略嫌Eclair的皮薄了些，令人感受少了點外皮鬆軟有蛋香的樂趣，否則也夠完美的了。這兒花款夠多，若只吃朱古力為主的口味，La Mason du Choco