Christophe Adam in 5 desserts
Christophe Adam, of the famous L'Éclair de Génie chain, looks back at five creations that have marked his career and are still best sellers in his various outlets.
A key figure in contemporary patisserie, Christophe Adam has made a name for himself with his sense of taste, his creative spirit and his constant desire to keep up with the times. Trained by the greatest before making his mark on the history of Fauchon, he went on to found L'Éclair de Génie, a house that has become an international benchmark. And yet, it all began so simply and so intimately. Yogurt cake is my first pastry memory," he confides. "It's the first cake I made when I was very young, the one that made me want to be a pastry chef, to work with my hands. at the time, it was the grail."A strong, founding family memory, which he continues to evoke with emotion: "It's something very important to me, and one that we still like to remake from time to time, playing with different flavors."Today, Christophe Adam reveals five must-have pastries from his career.
Santa's trompe-l'œil cake: the first creative cake
Created in the early 2000s, while Christophe Adam was working at Fauchon, this dessert marks a turning point. "It was my first creative cake," he recalls. Shaped like a Santa Claus bonnet made entirely of chocolate and sprayed with red velvet, the envelope hides a surprise: "When you lifted the bonnet, there was a vanilla puffed rice cake with caramel sauce."Bold for its time, this trompe-l'oeil triggered a veritable craze. "There was a big buzz," he recalls, aware that he had opened up a new avenue in festive, narrative pastry-making.
Caramel éclair: the best seller
If there were to be just one, it would undoubtedly be this one. "Theéclair caramel has been with me for a long time," explains Christophe Adam. The undisputed best-seller of L'Éclair de Génie, it embodies both consistency and high standards. "It's a fragrance that's close to my Brittany, one of my favorites, that I've worked on for many years." As for the recipe, it hasn't changed in thirteen years. "The look sometimes changes for the holidays, but the base remains the same." From Paris to abroad, the éclair caramel is identical everywhere: "It's the same recipe, without compromise."
Lemon meringue tart: the signature dessert
A must-have in the shop window, this tart has become a signature. Christophe Adam asserts his filiation: "I've taken up Yann Brys' whirlwind style, which is in my restaurants and doesn't move anymore." Beneath the airy meringue, a subtly twisted lemon cream. "We add a touch of yuzu, it's been my little touch for over a decade." A detail that changes everything and has a lasting appeal: "It really pleases, and it's become a must-have."
The raspberry-filled croissant: the must-have delicacy
A special product in the world of L'Éclair de Génie Café, this croissant is the only one offered all year round. "We started with a classic croissant base, with raspberry confit and fresh raspberries", explains the chef. An assertive choice, sometimes criticized. "People grumble at me for using out-of-season non-French raspberries, but others grumbled when he wasn't around. I had to choose." The verdict of the public is clear: "We get a lot of foreign tourists who come just to taste this croissant."
The tiramisu cup: an innovative trompe-l'oeil
Created around three years ago, this pastry perfectly embodies the chef's DNA. "I've always loved trompe-l'œil," says Christophe Adam. Visually, the dessert takes the form of a Parisian coffee cup.
inside, a revisited tiramisu. "It's very classic, but with a hint of caramel to bring it closer to a small cake, rather than a very airy tiramisu." A creation that's very much like him.
