Éclair has never been this interesting before! Thanks to Chef Christophe Adam for bringing the classic chocolate éclair to a completely different level. He really inspired me to attempt his fabulous creations. This was my first time ever making pâte à choux, éclair, and fondant patissier. I still need a lot of practice esp in making a perfect tubular éclair.
My rendition of Fauchon's matcha éclair: