Inspirited by the wonderful movie Breakfast at Tiffany’s and by the spirit of blue Christmas, I prepared a sweet breakfast with Cortado coffee in champagne flute and with chocolate éclairs (using Pierre Hermé recipe) and chocolate cake with forest fruits and mascarpone blue cream. What a joy! The recipe for my gourmet blue-chocolate cake you can read it in my previous post about the Christmas dinner that we had. This layer cake is velvety from the chocolate mousse and sourish from the forest fruits. Is the perfect marriage with a cup of coffee in the morning or with a glass of champagne in Christmas Eve or NYE. The chocolate éclairs of Pierre Hermé were a true challenge for me. Mainly, because I was running…