SWEET SURPRISE
Oct 30, 2019
2 minutes
WORDS BARBARA SWEENEY
PEOPLE HAVE BEEN known to travel hundreds of kilometres to Newcastle for one of French chef Nic Poelaert’s eclairs. His pale straw choux pastries are beautiful to behold, filled with light mousses and topped with swirls of cream.
The 40-year-old, who has worked in Michelin-starred restaurants in Europe, makes eclairs that are an ethereal combination of unique flavours and artistry. From tiny cubes of brandy-soaked plum pudding to
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