{"id":207071,"date":"2026-01-23T15:45:57","date_gmt":"2026-01-23T14:45:57","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2026\/01\/23\/chandeleur-2026-by-chef-claire-heitzler-a-souffle-crepe-cake-combining-tradition-emotion-and-perfection\/"},"modified":"2026-01-23T15:47:15","modified_gmt":"2026-01-23T14:47:15","slug":"chandeleur-2026-by-chef-claire-heitzler-a-souffle-crepe-cake-combining-tradition-emotion-and-perfection","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2026\/01\/23\/chandeleur-2026-by-chef-claire-heitzler-a-souffle-crepe-cake-combining-tradition-emotion-and-perfection\/","title":{"rendered":"Chandeleur 2026 by Chef Claire Heitzler. A souffl\u00e9 crepe cake combining tradition, emotion and perfection"},"content":{"rendered":"\n

For Chandeleur, Claire Heitzler celebrates one of the most emblematic desserts in her world: the souffl\u00e9 cr\u00eape 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. <\/strong><\/p>\n\n

Puffed cr\u00eape cake a must for Chandeleur <\/strong><\/h2>\n\n
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For Chandeleur 2026<\/strong>, Claire Heitzler & Producteurs<\/strong> unveils a new version of its souffl\u00e9 cr\u00eape cake. This novelty combines the sweetness of chestnuts<\/strong> with the freshness of citrus fruits<\/strong>. The vanilla<\/strong> crepes, lightened with stiffly beaten egg whites<\/strong> then baked in the oven like a souffl\u00e9<\/strong>, offer an airy<\/strong>, fluffy<\/strong> texture. They are topped alternately with a generous chestnut cream<\/strong> and a lively, fragrant citrus marmalade<\/strong>. These citrus fruits, grown in the South of France<\/strong>, are harvested when fully ripe. The aim is to preserve their essential oils<\/strong> and aromatic richness<\/strong>, giving the whole a sunny<\/strong>, balanced<\/strong> expression. At the same time, the chef also offers her iconic<\/strong> version with hazelnut spread<\/strong>. A recipe that has become a must, celebrating the spirit of sharing<\/strong> characteristic of Chandeleur. <\/p>\n\n

Claire Heitzler: a journey guided by taste, season and sense<\/strong><\/h2>\n\n

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

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

Practical info<\/strong><\/h3>\n\n