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Choux Patisserie

Forget about eggs this Easter, order Eclairs instead


If you haven't tried one of Nic Poelaert's incredible Choux Patisserie Eclairs, then there's no time then like right now.

Just in time for Easter Choux Patisserie are offering a Easter Pick Up or Delivery of boxes of 4 #extraordinaryeclairs.

Flavours include;
Strawberry, Mascarpone & Basil
Lemon Ricotta Cheesecake
Chocolate & Brownie
Apricot, Vanilla & Orange Blossom
Cost: $27

The team at Choux are offering either pick up or delivery, details are below;

Curb Pick Up 
When: Friday 10th April
Time: 4pm-6pm
Where: Choux Patisserie Broadmeadow kitchen

When: Saturday
Where: Newcastle, Lake Macquarie, Maitland, Central Coast.
Delivery Cost: $5 or free with 3 boxes or more

To Order: Email [email protected] before Thursday 9th April
For updates follow on Instagram here

As Instagram-worthy and delicious as these éclairs look, I can guarantee you that they taste even better.

Originally from France, Nic Poelaert, has worked in some of the best restaurants in Europe, Australia and the UK. These have included 3 Michelin star restaurants as well as his own venture, Embrasse in Melbourne, which he opened with his Novacastrian wife Tara.

After making the move to Newcastle in 2014, Nic and Tara have embarked on a new challenge this year with the launch of their new business Choux Patisserie.

You will regularly find Nic and his extraordinary éclairs at local Newcastle markets Olive Tree, Speers Point markets and the Newcastle Farmers market.

Filled with different flavours of creamy custard and layered with toppings, these éclairs are created with passion and precision using fresh and seasonal ingredients.

Available in two different sizes, they are the perfect weekend treat or the perfect wow factor at a wedding or event.

Nic Poelaert will also be showcasing his skills in April at the Hunter Culinary Association Autumn seasonal lunch at Twine Restaurant in the Hunter Valley on Tuesday 4th April. With his exceptional patisserie skills he plans on showing young chefs the important use of fresh seasonal products. Poelaert admits that it is about stepping them away from recipe books and encouraging them to be inspired by the ingredients. You can book a seat at this covetable demo by contacting - Kirsty at [email protected]

To keep up to date with these mouth-watering éclairs and where they'll be, check out the Choux Patisserie Facebook.

Choux Patisserie