“If you’re going to indulge, then indulge knowing that what you’re eating is made from the best of everything and not processed junk” Founder and head pastry chef Ammar Al-Sultan laughs as he hands me a fork to sample not one – but SIX of his delicious homemade éclairs.
The made-with-care quality of this fine small business has high demand for orders of Ammar’s made-to-perfection chocolates for baby showers, weddings and banquets. When we taste the chocolates, we can see why. Each is so smooth and glossy in presentation, containing a decadent confection of chocolate marrying another element – such as praline, caramel, peanut and other goodies.
They also come in solids, which are melt-in-your-mouth perfection. Packaged in an elegant box displaying the tasteful logo of the patisserie, your bonbons arrive fresh for you to enjoy, and maintain the succulence as their made-from-scratch design implies.
Ammar prides his éclair work as authentic, following the guidelines learned from his experiences as a pastry chef at the acclaimed culinary school, FERRANDI. “Éclairs in Kuwait, while good, aren’t authentic. They turn out to be too cake-y, thick or large, and lack in variety.” He explains as he unveils a box containing a range of his éclair line. Each éclair differs in presentation, pertaining to its flavor, yet the delicateness and form of the pastries are uncompromised, with a perfect oblong shape containing neatly encased nectar within that you know will ooze out in an indulgent fashion upon taking the first bite.
The éclairs vary in flavor: from in-house roasted pistachio, almond, salted caramel with a gooey liquid topping flecked with perfect grains of sea salt, the oh-so-decadent chocolate, dreamy vanilla, and café (coffee) – giving you a taste of quality mocha that is subtle, yet intense enough for a light buzz of ecstasy and alertness.
Upon taking a bite of the éclairs, you’re greeted with an explosion of filling which surprisingly contrasts to the smooth glaze of the top. Separated by a not-too-thin and not-too-dense layer of pastry, this automatically sends you into an indulgent fantasy of strolling the streets of bohemian Montmarte, rewarding yourself with an authentically French treat after climbing up and down the grueling steps of La Basilique Sacré Coeur.
Currently, L’amande operates as a delivery service, but Ammar has reason to believe that with growing popularity, he can expand. “I want to do this right – and doing it right means focusing on one thing at a time, and perfecting it.” With a bite of his favorite – the almond éclair – which sheds some of the mystery behind the Patisserie and Chocolaterie’s name L’amande (French for The Almond) followed by a classic chocolate éclair chaser, I agree. He’s definitely perfected it.
For orders and enquiries, contact L’amande by calling them at 9888 7879, and follow them on Instagram @lamandekw.
