After turning heads with the recent opening of Toronto’s very first éclair-only patisserie at Queen West, Nügateau perfects a spring/summer 2016 menu, evocative of fruits & flowers, complemented with an invigorating freshness of everyone’s favourite flavours.

The founders of this unique establishment are former roommates Abm Kadir and Chef Atul Paighadmal who teamed up to not only fill in pâte à choux pastries with cream but also to fill in a much needed void with this popular French dessert that this diverse city was missing.

“With such a neutral pastry base”, says Abm, “the sky’s the limit and that’s where it all started.”

Amongst the 11 new flavours, including Summer Berry, Mango Violet, and Lemon Calamansi Meringue, the most captivating was their Red Rocket, a red velvet éclair filled with white chocolate cream, raspberry compote, and the signature TTC streetcar print of chocolate on top.

Red Rocket | Red Velvet Eclair, white chocolate cream, raspberry compote, chocolate streetcar

What’s also unique is their use of cremeux which has a texture between a sauce and mousse. Since the majority consists of the filling in comparison to the cream content, the flavours really come through – sweet but not overpowering; soft but not subtle. Something about éclairs seem regal. Perhaps it’s the refreshing cremeux oozing out of a delicate fluffy pastry, or 20k gold flecks that produce a beautiful sheen over the glaze, but all I know is that each bite is luxuriating. The amount of attention to detail and the precise additions onto each masterpiece is carefully crafted each day in presenting the best for their customers.

The lifespan of an éclair is 24 hours since there are no preservatives

Also visit their newly opened popup shop at Yorkdale to try out their S/S 16 flavours.

Photos by Janey Tso

717 Queen Street W.
Instagram: @Nugateau
Twitter: @Nugateau
Facebook: /Nugateau

On the champagne cruise for the Yelloweek launch
Torta Takeover at Fonda Lola

Janey Tso