Week of the Eclair

Last week I arrived home with a delicious pear frangipane pie from the local bakery. The contents of the cardboard pie box didn’t last long, but on top of it, in a corner, a pink round sticker caught my attention: it read WEEK VAN DE ECLAIR (8th Edition). Today marks the last day of that special week so perhaps it’s not too late to rush off to fetch some after finishing this article, even though I’m not particularly fond of them. You see, exactly ten years ago, during this period my friend & I had to prepare and defend our bakery skills in front of a jury. After three years of éclair after éclair after éclair, you get sick at just the sight of them. The Belgian patisserie scene is just like most other Belgian gastronomic affairs: it’s mainly variations of French cuisine—hence the éclair as the pinnacle of an indulgent Sunday afternoon snack. During our training, the cooking of the pudding and the preparation of the choux pastry dough was perfected by repetition, until we could do it…