Two years ago, I made a point to visit every eclair and choux place around the planet passing by Paris, London, Beirut, New York, and Bucharest. Some are good, others less, but what I can say after this tour is that I know how a choux should be done. Tender, not crunchy, not stale, not thick and loaded with a creamy crème pâtissière that’s not sweet and not gooey. I can add Athens to my list, “Choux Choux” creates mouthwatering giant choux à la crème I fell in love with. The profiterole cup made my heart skip a beat. I’ve never enjoyed anything as good! Ice cream on top, crunchy choux crumbles on the bottom, chocolate custard cream topping... it’s so yummy!!!
Suitable For:
Sweet Tooth
