Where to find some of the best eclairs in London?

Joakim Prat worked as head pastry chef at some great two and three-Michelin-starred restaurants (read our last year’s interview with him here) before joining with his partners to open Maitre Choux pastry shop in South Kensington, which, as the name suggests, specialises in choux pastries. And what choux pastries! In a short time, they have become known as undoubtedly the best choux creators in the UK - their eclairs, choux and chouquettes are divine! The form of each of them is perfect, the texture and flavour of the pastry itself and the wonderful fillings surpass even the highest expectations. So it’s not surprising that products, even if not cheap, are always sold out before the end of the day. We were curious about the secret of the best choux desserts in town, so we chatted with Joakim.

“My only secret is that I'm still working the same way I used to work at Michelin-starred restaurants. Every element is freshly made at the last minute: the pastry is freshly baked every morning and creams are infused during the day, minutes before pastries arrive in customers' hands. Many pastry shops prepare creams and mousses in advance and freeze them, we don’t. We do everything daily from scratch and carefully select the best ingredients for our creations. Great ingredients and the highest quality pastry work are the only way to guarantee the highest level of products.”

Flavours are perfectly balanced between bitterness and sweetness, beautifully intense without being heavy. Is there a special secret behind it?

“The secret is in good processing by following the recipe, good equilibrium of flavours, choosing the best products and lots of love. :) ”

You have been testing a few different chocolate options before creating the ultimate chocolate eclair. What has this process taught you?

“I learned that even if you love different types of chocolate you have to choose one that works best for your recipe:  for chocolate cream filling it needs the perfect flavour, colour, texture and the right strength and intensity.”

What is the main difference between what you prefer and what customers want?

“I see the main difference in combinations of flavours. I worked for a very long time in Michelin starred restaurants and I always loved to make unusual or unexpected combinations. Here I can’t play with such unusual flavours as much as I used to - our customers prefer more classical flavours and are not always ready to discover less usual flavour combinations. At Michelin starred restaurants it’s different - people who visit those restaurants are more adventurous and happy to be surprised, to pastry shop instead they come with certain expectations.  Also, at a pastry shop they choose with their eyes while at restaurants they choose by reading the menu, not by the look of the product. So at Maitre Choux the visual very strongly influences the choice, while at a restaurant you have no idea how your dish will look until it comes to your table, so surprises are part of the game …”

Any new chocolate choux or eclair planned?

“Of course! New flavour for chocolate lovers will be caramel coconut and chocolate velvet eclair.”

We are very much looking forward to try it!

If the Maitre Choux shop in South Kensington is too far for you, you may be lucky to get their wonderful eclairs also at Fortnum and Mason’s and at Chiltern Firehouse - until they are sold out!