#FOOD: NUGATEAU RELEASE 2016 FALL/WINTER ÉCLAIR COLLECTION
By Siobhán Rich for Mr. Will Wong
Some people think that writing for Mr. Will Wong is all glamour, red carpets, and movie screenings. What they don’t realize is that sometimes he sends you on really tough assignments like eating pastries at Toronto’s premiere éclair boutique. That is why last night I found myself sampling delectable éclairs at Nugateau on Queen Street West.
Drawing inspiration from the autumn colours of the region, Nugateau’s pastry chefs have created a Fall/Winter collection of éclairs designed to tempt and delight the most discerning of palates. The centre piece of collection is a pairing they call Romeo and Juliet. Romeo is reminiscent of a Ferrero Rocher with its alunga and hazelnut praline ganache with gianduja glaze complete with a delightful crunch provided by chopped hazelnuts and praline grains. On the other side of this fateful romance, Juliet is created with Tanzanian single origin 75% dark chocolate cremeux and a raspberry compote.
Since Nugateau’s chefs create everything in house from the pastry to the glazes and flavoured creams featured in all their éclairs, it is easy to see why they have become so popular with dessert loving Torontonians. Boasting flavours ranging from Matcha Yuzu to the whimsical Cookies ‘n Milk these éclair wizards have created true magic in their kitchens.
If savoury is more up your alley, then I highly recommend the Croque Éclair: a sinful combination of smoked ham, gruyere, and béchamel with onion confit and mustard. Boring old sandwiches for lunch will never suffice again!
From their iconic The 6ix Maple Crème to their delightfully tart Lemon Bergamot Meringue, Nugateau’s scrumptious Fall/Winter collection is a surefire hit. I know I’ll be heading back for seconds thirds again soon.
Visit http://nugateau.com for more.