French dessert
from the custard
pastry with cream
Our eclairs are a combination of a classic recipe and its modern interpretation. Each cake is covered with crikelin – a crispy crust of short pastry!
Eclair BonGenie
salty caramel
A custard cake with crispy crust, caramel and sea salt, decorated with white chocolate and airy rice.
Eclair BonGenie
black currant
A custard cake with a crispy crust, with black currant and white chocolate, decorated with berry sweets and drops of jelly from black currant.
Eclair BonGenie
chocolate with nuts
A custard cake with crispy crust, cream of milk chocolate BonGenie with crushed nuts, decorated with chocolate and mother of pearl.
Eclair BonGenie
lemon kurd
A custard cake with a crispy crust, with lemon cream (LEMON KURD), decorated with glossy sugar fondant and lemon rind.
Eclair BonGenie
coffee
The custard cake with crispy crust, with dark chocolate and natural coffee extract, is decorated with dark chocolate.
Eclair (from the French ÉCLAIR – lightning). Its name is due to the fact
that it is eaten very quickly, with the speed of lightning.