The long, thin individual cake of choux pastry filled with cream and topped with chocolate icing has been stealing hearts ever since 1800's. Éclair is the French word for lightning. Named so, because it can be eaten in a flash! Many food historians believe that éclairs were first made by Marie-Antoine Carême, a famous pastry chef during the 19th century.
Marie is known as one of the first to practice grande cuisine. This high-art form of cooking is elaborate and highly involved, quickly elevating him to celebrity chef status. He went on to start his own pastry shop, and later moved to London to cook for George IV.Marie Antonin Carême married his love of food and architecture by creating beautiful structural desserts such as the Charlotte and Napoleon cake. He is believed to be the creator of the French eclair.
You might also like...
You can visit the following booths below to enjoy freshest produce at discounted prices!
Please note that you can place an order via online store or order form, and request for self-pick up from your desired location a day before to avoid delivery charges.
Please email firstname.lastname@example.org for further information on the events.
Come and visit our booth at the raffles Xchange! We will have our full variety of air flown fresh produce and a rich selection of dried fruits and nuts for your immediate consumption! Look forward to seeing you there!
Singapore is one of the most advanced economies in the world. Modernised development brought the condominiums, shopping malls and skyscrapers that have become synonymous with our island nation. As a result, 90% of our food is imported with only 1% of Singaporeans currently working as farmers.
This gives rise to a serious problem. How can we transport fresh produce over large distances whilst maintaining eating quality?
Nothing beats delicious cold water lobster tails from coastal Maine. After broiling 5 minutes. Take out the shell . Then heat the pan add butter place the lobster tails for 3 mins add some lemon juice if desired. within 10 minutes your dish is ready. Decoration is optional but if you want to feast your eyes you can add some pesto sauce .You must pair it with a good chilled white wine. I recommend a Chablis from Burgundy region. I also tried white wine from Sicily with a blending of insolia + viogner grapes. also performed wonderful. Both wine enhanced the sweetness of the lobster meat.