Getting to Know Christophe Adam
You may not know who he is, but you’ve probably seen pictures of his colorful, pop-art éclairs all over the food magazines.
Christophe Adam is a pastry chef that started his career at the prestigious Fauchon house in Paris. One day, after making the usual chocolate, vanilla and coffee éclairs, he decided he wanted to do something new: make an éclair flavored with orange.
And since then, the Parisian pastry scene has never been the same.
His boutique ‘L’éclair de genie’ is a concept-store that has been designed to perfectly highlight his beautiful éclairs. Every last detail, from the overall interior design to the layout of the space and the pictures on the wall, has been executed in such a way to ensure that the éclairs are the star.
And when they come in such a variety of fiery, neon colors, they’re definitely hard to miss.
10 things you should know about christophe adam
- His favorite éclair: salted-butter caramel and mascarpone
- The only thing he won’t eat: ants. That, and sardines
- What he brings when he’s invited over for dinner: éclairs (duh)
- What he has for breakfast: a mug of green tea and nothing else
- How much time he spends in the kitchen: zero at the moment, the guy is just way too busy
- What he feeds himself when he’s alone: a ham sandwich with butter
- His most recent food flop: burning a risotto because he forgot it on the stove
- If he hadn’t become a pastry chef: he would have wanted to be a photographer
- His favorite ingredient to work with right now: caramel
- His favorite childhood food memory: eating crepes
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Chef Tips and Tricks
All you need is 3 main ingredients to make this Chocolate Strawberry Braid for dessert tonight!
- 7-9 medium-sized strawberries
- 1 puff pastry
- 1 chocolate bar
- 1 egg yolk
- Almond slivers
- Powdered sugar
- Preheat oven to 350°F.
- Cut the strawberries into halves.
- Dust some flour on a flat surface and spread your puff pastry out on top, smoothing it into a rectangle shape if necessary.
- Place the bar of chocolate in the center, then top with a layer of strawberry halves.
- Using a pizza cutter or a knife, slice the edges of the puff pastry into strips that can be wrapped over the chocolate and strawberries. Starting with the flap at the top, fold over each strip in a slightly diagonal direction so that they resemble a braid.
- Brush the braid with a beaten egg yolk so that it covers the entire visible surface.
- Sprinkle almond slivers on top.
- Bake for 20-22 minutes.
- Give the braid a few minutes to cool down, then cover with a dusting of powdered sugar.
- Serve and enjoy!