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Best eclair ever

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Discovered Coffee Time Bake Shop last month and they are great! The baker takes a lot of pride in his work.. We had the mini eclairs and mini bismarks and shorbread cookies. Yum! Most eclairs taste about the same to me and i have had gourmet ones that i didnt like, but these were wonderful.. The pastry was very light, and the custard had a really delicious homemade flavor, and the chocolate ganache on top was perfect. The whipped cream bismarks are great too. Their stuff is less sweet than most places, which is a good thing for sure. It ain't Dunkin Donuts, even if it looks a bit like one! We also ordered the strawberry shortcake for a birthday. full of whipped cream, excellent cake and fresh strawberries. It was a big hit. Very moist, flavorful and light. Can't wait to go back and try the famous paczis( not sure of spelling). I just read some reviews here of Beard Papas which i have been wanting to try, but doesnt sound like its worth the trip to Boston, with the eclairs you can get up here!

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  1. Is this the place in Wakefield by the train station? If so, I've gotten an assortment of their muffins and liked them very much.

    1 Reply
    1. re: Chris VR

      Cocolate covering at Russos ,watertown is best we've ever had. Custard filling at Victoria Pastry in San Francisco is , for us, without equal

    2. I'm not into their italian pastries, but the cream puffs and eclairs at Fiore's Bakery in Jamaica Plain are first class. The filling in both is wonderful, and not too sweet, and the choux paste is just right. The chocolate on the eclairs is very dark, and again, not too sweet.

      1. The New Paris Bakery in Brookline Village specializes in eclairs. It is an old fashioned, European style bakery that also does nice chocolates.

        1. No, sorry, i didnt mention location! It's in Salem near the bridge between Salem and Beverly. The place is Wakefield is more of a standard donut shop, although for a very fun novelty they do a really unique hamburger and hotdog donut. Hamburger donut is a chocolate glazed between two halfs of a donut with colorful condiments.

          5 Replies
          1. re: chompie

            Chuck is right! New Paris Bakery has the most very delicious tiny little pop in your mouth tender and sweet eclairs with perfect icing. They have white and chocolate ones and they are irresistable. I love the woman that owns and runs the shop. Her and her husband are as sweet as their pastries.

            1. re: hoplover

              I've long been a fan of New Paris Bakery - first tried their mini eclairs in 1974! But I bought a dozen recently, maybe a couple of months ago, and was really disappointed in them. They were not especially flavorful and the pastry cream has a weird overly stiff consistency, like there was a lot of flour or other thickener in it.

              1. re: Allstonian

                Also, the chocolate tasted like its key ingredient was wax. Worst eclairs I've had in ages.

                We recently got a couple of decent eclairs from the revived Daniels Bakery in Brighton Center. Those weren't bad, but they weren't the best I've ever had.

                1. re: Allstonian

                  they have changed ownership at least once since the mid-80's

              2. re: chompie

                Is it near that brick motel? Can't remember the name of it.

              3. While I won't declare them the best I've ever had, I'm happy to report that BFP and I got some very nice eclairs and whipped cream bismarks at Antoine's Pastry Shop in Newton. It's especially nice to find such good pastry in such an accessible spot - we go to Russo's about biweekly to stock up, and it's barely out of our way to hit Antoine's on the way home.

                1. I had to do my part for my fellow hounds so once I knew it was safe to visit Kenmore Square, I went to Truly Jorg's at the Hotel Commonwealth. The first eclair I had from there was fantastic, but it was a while ago and I wanted to be able to give some details.

                  It is a light pastry with a pleasant browning of the crust to give it a seal to keep things fresh. The filling is light in both color and taste. I think they may lighten traditional pastry cream by folding in a bit of whipped cream. The top is frosted with granache that is obviously made with first-class chocolate.

                  Yes, it is a great one! It is a fair size. I actually shared this one with my husband. But that lightness of the filling would keep you from feeling bogged down all afternoon if you prefer not to share.

                  They also bake a top-notch baguette!

                  1 Reply
                  1. re: BostonZest

                    If anybody wants it, there's half an eclair from Truly Jorg's in the wastebasket here by my desk. This is the first time in my life I have ever NOT finished an eclair, but this is just nasty.

                    I'm getting this weird artificial-boozy flavor from the pastry cream, an undercurrent that tastes weirdly like a butter rum Life Saver. Whatever it is, it does not belong in an eclair. The pastry is stale and the ganache is a little too sweet, although in its favor, it doesn't have that nasty waxy thing going on that so many subpar eclairs have. Still: by some distance, the worst eclair I have ever eaten. Half eaten.

                  2. My favorite eclairs -- ever -- come from the sweet little bakery in Washington Square, Brookline: Athan's. I actually devour anything from their pastry cases, and the cafe is adorable. Now I think I'll stop there tomorrow just for some eclairs.

                    3 Replies
                    1. re: foxy fairy

                      There are a number of big Athans' fans here, but I don't get it. BFP and I tried them several times over a fairly short period, about 3 or 4 years ago. I did love the assorted cookies they sold by the bag - every kind I tried was delicious - but we had no luck at all with the fancy pastries. (I admit that we never tried the eclairs.) Everything we tried was some combination of generally flavorless, too sweet, and somewhere between rather dry and slightly stale. After two or three tries BFP wouldn't go there any more.

                      Also, I think they've expanded since and it may be possible now to get a place to sit down and eat your pastry, but every time we went it was packed, and we got tired of hovering waiting for a seat and finally having to slink off with takeaway.

                      1. re: Allstonian

                        In general, I've had similar experiences at Athan's in Washington Sq. The cookies are probably my favourite part of their offerings too, but in terms of the quality of ingredients and technique in getting just the right texture in the different cakes, it's definitely a little rough, especially in comparison to the more refined stuff at a place like Cafe Cakes. A couple of their gelati flavours are good e.g. yogurt and hazelnut, but others were very faint on the flavour department. I've never had good luck with baklava -- all drenched and soggy.

                        1. re: Allstonian

                          I have worked hard to cure myself from my Athan's almond croissant addiction - moving north of the river helped immensely, although now I have a Sherman lemon scone addiction...

                          I also have enjoyed the two person-sized mini versions of Athan's larger cakes - They have been great for parties - get a long box with three or four - very attractive...

                          I also thought their baklava was pretty great and varied.

                          Another big plus is the late open hours - a great place for coffee and dessert, even before the expansion.