You've been here before: face-to-face with Patisserie 46's jewel box of a pastry case. You find yourself drawn to the brightest, shiniest objects on display. Who can blame you? Tiny cakes in fuchsia and citrine are like a nest of Fabergé eggs. You know from experience what intricate layers of fruit, cream, and pastry lie inside. So why, when faced with such treasures, should you go for the humble éclair?
See also: 83: Grand Café's Eggs en Cocotte
It's simple: Patisserie 46's éclair is six inches of pure geometry. Built in perfect proportion, the éclair is one clean line of pâte à choux generously filled with vanilla bean-flecked custard. On top, a stripe of rich, fudgy chocolate anchors a long rectangle of chocolate adorned with the bakery's logo. The sum is so much greater than its parts. Class dismissed.
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