Sugared & Spiced

pâtissière in paris, now shanghai

[Shanghai] Éclair at Andaz

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Éclair at Andaz

Add: Andaz Shanghai, 88 Songshan Lu / 嵩山路88号上海安达仕酒店1楼
Tel: 2310 1720
Hours: 7am~10pm
Price: 18 RMB/eclair, 30~50 RMB/coffee or tea
Visited: Feb 2012

Éclair at Andaz specializes in – you’ve guessed it – éclairs. But before we go on, here are a few words on Andaz for those of you who are unfamiliar with this hotel collection. It is Hyatt’s new line of contemporary, boutique-inspired hotels, located in hip cities around the world like London, New York, and LA. Shanghai’s Andaz, opened only a few months ago in October 2011, is the first in Asia and the sixth in the world. Next time you are in Xintiandi, be sure to drop by and check out its chic designs.

Back to Éclairs, where éclairs take center stage. These oblong-shaped pastries are made from pâte à choux, baked until crisp and hollow inside, then filled with flavored pastry cream and glazed with fondant icing. The word éclair actually came from a French word meaning “lightning” or “flash of lightning”…Why? Je ne sais pas.

Also available: a selection of chocolates, cupcakes, tarts, quiches, breads, and the likes.

There were classic flavors like vanilla and chocolate, but I sampled some of the more interesting combinations: Mango & Passion Fruit, Citrus & Grand Marnier, and Rose & Raspberry (18 RMB each). The custard fillings were not as creamy and velvety smooth as I had expected, a disappointment.

Their Apple Tart, on the other hand, fits my palate much better. The crust is thin and crispy, the apple slices baked till slightly browned, then glazed over for a glossy finishing. If you order this, don’t forget to ask the staff to heat it up for you.

Here’s a cup of cappuccino (40 RMB) with a crooked face O_o.

I took home a box of honey lemon madeleines (60 RMB) to enjoy later that evening, also available in green tea flavor.

Éclair is a place to rest your feet and sooth your stomach if you happen to be in the Xintiandi area, though I’m not sure how attractive the pastries themselves are…

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Written by sugarednspiced

February 21st, 2012 at 9:22 pm