Tucked into the growing Daybreak community in South Jordan, Éclair French Café brings a taste of European pastry culture to Utah. Opened earlier this year by pastry chef Joseph Youssef, the café is the newest addition to a family of pastry shops that began with Éclair French Pastry in Sandy in 2020 and expanded to City Creek in 2024.
A formally trained pastry chef, Youssef has always loved the tasty desserts. Originally from Egypt, he later lived in Greece, where he owned a restaurant on the island of Mykonos. In 2011, he moved to Utah, where he eventually built a business centered around one of his favorite desserts: the éclair.
“I love baking,” Youssef explains, noting that the classic French pastry’s rich cream fillings and delicate dough first inspired his passion for pastry making. Today, his shops offer more than 30 éclair flavors, while the Daybreak café features a curated selection alongside an expanded café menu designed to encourage customers to stay a while. Guests can settle in over specialty coffees, hot chocolates, juices, and mocktails while enjoying a brunch or lunch menu in a relaxed café atmosphere. The space also hosts special events, further reinforcing the neighborhood feel Youssef envisioned.
Among Youssef’s favorite pastries are fruit tarts, which he loves for their versatility. Whether filled with lemon curd or classic pastry cream (Youssef’s personal favorites) or fresh fruit, jams, or jellies, he says tarts provide bakers, and customers, with endless creativity.
Recipe:
Youssef’s Favorite Tart Shells
400 grams butter (room temperature)
400 grams powdered sugar
5 eggs
1 Tbsp. vanilla
1 tsp. salt
1 Tbsp. baking powder
1,000 grams flour
Directions:
Cream butter until soft and smooth. Add powdered sugar, mixing until fully incorporated. Add eggs, allowing each egg to blend completely before adding the next one. Scrape down the sides of the bowl to ensure an even mixture. Add vanilla, then flour, salt, and baking powder. Mix just until dough comes together, about one minute. Chill in refrigerator for several hours, until firm, then shape dough into tart shells of preferred size. Gently prick the base of each shell with fork to prevent rising during baking. Bake in preheated 350 degree F oven for approximately eight minutes, or until shells are golden brown. Fill with lemon or fruit curd, pastry or whipped cream, fruit preserves or fresh fruit. Serve immediately.