Chandeleur 2026 by Chef Claire Heitzler. A soufflé crepe cake combining tradition, emotion and perfection

For Chandeleur, Claire Heitzler celebrates one of the most emblematic desserts in her world: the soufflé crêpe cake. A creation that embodies an artisanal, comforting and deeply emotional patisserie, where tradition dialogues with a contemporary vision of taste. True to her approach, the chef has created a sincere interpretation, guided by the right flavors, light textures and respect for the product.

Puffed crêpe cake a must for Chandeleur

For Chandeleur 2026, Claire Heitzler & Producteurs unveils a new version of its soufflé crêpe cake. This novelty combines the sweetness of chestnuts with the freshness of citrus fruits. The vanilla crepes, lightened with stiffly beaten egg whites then baked in the oven like a soufflé, offer an airy, fluffy texture. They are topped alternately with a generous chestnut cream and a lively, fragrant citrus marmalade. These citrus fruits, grown in the South of France, are harvested when fully ripe. The aim is to preserve their essential oils and aromatic richness, giving the whole a sunny, balanced expression. At the same time, the chef also offers her iconic version with hazelnut spread. A recipe that has become a must, celebrating the spirit of sharing characteristic of Chandeleur.

Claire Heitzler: a journey guided by taste, season and sense

Behind this creation lies the journey of a chef driven by a demanding and committed vision of French patisserie. A native of Alsace, Claire Heitzler’s vocation was born at an early age. Facing Christine Ferber‘s store, the aromas of jam and chocolate awakened her imagination. Trained by Thierry Mulhaupt, then in emblematic Michelin-starred establishments such as Troisgros, Ducasse and Lasserre, she refined her art between London, Tokyo and Dubai, developing an approach that is at once sensitive, technical and universal.

Voted Pastry Chef of the Year by Le Chef, Claire Heitzler is renowned for her commitment to responsible patisserie. She has won several awards for her work with fruit, seasonal produce and respect for producers. When she opens Claire Heitzler & Producteurs in 2021, she imagines a place that is a statement. A place where each creation is the fruit of close dialogue with producers. A place where every creation is the fruit of a close dialogue with the producers, a creation that respects natural cycles and a constant search for abalance of flavors. A patisserie that makes sense, where the good, the beautiful and the just meet.

Practical info

• Pancake cakes available from January 29 to February 2, 2026
• Special opening on Monday, February 2, from 10am to 7pm, to celebrate Candlemas.
• Sizes: 4 people
• Price: €28

📍 Claire Heitzler & Producteurs
9 rue du Parc, Levallois-Perret
🌐 www.patisserie-claire.com