Financier has a way with choux pastry. Not necessarily with choux pastry itself, but with the desserts they turn out with choux pastry as the base. First a pistachio éclair, piped full with pistachio pastry cream, which we Sugar Rush'ed earlier this year. (They also do an excellent caramel éclair.) And now there is this Raspberry Eclair ($3.75), in which the choux pastry is split open and lined with custard, dotted with fresh raspberries and finished with a whirl of thick whipped, lightly sweetened cream. Finally, a scatter of toasty slivered almonds. Meant to be eaten in hand—but it can get awfully messy, so proceed with caution. The rewards are delicious.
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