Pastel Paris Eclairs at Siam Paragon

So, what makes a really good Éclair? I like my Éclair to have a textural contrast between the pastry and the crème. The pastry should be a golden-dark brown, thin and slightly crunchy. It should be perfectly straight, long and free from cracks. Under no circumstances should any éclair be flat. And also, éclairs should have a clear separation between the glaze and the pastry, especially at the edges. On top of this, the glaze should sparkle in the light, which gives it the WOW factor! Finally, my éclair cannot be overly sweet so that other flavours used will be elevated. Thank you Pastel Paris Éclairs for satisfying all my criteria! Prices start from 95 baht per eclair and above are just my personal preferences, you can beg to differ! 😋😍

It's around 380 bahts for 4! thanks @danielfooddiary for the recommendation

And it also gives an indication of where I will be off next!