A true éclair is a long, thin pastry made with choux pastry dough, filled with a cream, and topped with icing. The dough, which is the same as that used for profiterole, is piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a crème pâtissière, whipped cream, or chiboust cream; and then iced with fondant icing.

The Classics

 La Dolce Éclair - Honey mascarpone mousse and red fruit cream inside with forest fruits on the top

 Ardechoise chataigne Éclair - Light chesnut mousse filling and marble glazer

 Chocolate Éclair - Light black chocolate mousse filling with Ocoa chocolate glazer

St. Honoré Éclair - Rich vanilla cream filling and croquembouche on the top

 Pistachio Éclair - Hard pistachio mousse with flaky marzipan and crushed pistachio on the top

Opera Coffee Éclair - Coffe Mille Feuille cream and coffee fondant cover

The locals:

Traditional Hungarian Apricot Pálinka Éclair

Golden cream with Hungarian pálinka „Kecskemét-style” and a marzipan flower topping

The traditional Hungarian spirit and "Hungarikum", the famous Apricot Pálinka of Kecskemét, is made of the best quality apricot from the city of Kecskemét since the beginning of the 1600’s. The high number of sunny hours and cool nights gives a unique flavour and character to the apricot and to this very popular pálinka.

Agárdi Sour Cherry and Poppy Seed Éclair

Traditional sour cherry cream „agárdi-style” with fine poppy-seed fondant cover and bon-bon cherry

Fruity flavour with the taste of pepper. The sour cherry cream made with a special type of Hungarian sour cherry from the city of Agárd is creating a perfect harmony with the poppy-seed, a very popular culinary ingredient in Hungary, used widely in traditional pastry recepies.

The éclairs are available for take away in the 8 different flavours at the price of Huf 670 per piece.

To make an order, please contact us at +36 1 429 5770 preferably 24 hours in advance.

For further information, please contact Le Meridien by clicking here

Source: Le Meridien Budapest