Éclair
 | |
| Type | Pastry |
|---|---|
| Main ingredients | Choux pastry, flavoured cream filling, icing |
An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is then filled with a vanilla-, coffee- or chocolate-flavoured[1] custard (crème pâtissière), or with whipped cream, or chiboust cream; and then iced with fondant icing.[1] Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob.[2]
Etymology
The word comes from French éclair 'flash of lightning', so named because it is eaten quickly (in a flash).[3]
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History
The éclair originated during the nineteenth century in France where it was called "pain à la duchesse"[4] or "petite duchesse" until 1850.[5] It is a popular member of the pie family served all over the world. The word is first attested both in English and in French in the 1860s.[6][7] Some food historians speculate that éclairs were first made by Antonin Carême (1784–1833), the famous French chef.[citation needed] The first known English-language recipe for éclairs appears in the Boston Cooking School Cook Book by Mrs. D.A. Lincoln, published in 1884.
North America
Some pastry chains in the United States and Canada[8] market Long John doughnuts as éclairs or éclair doughnuts. Long Johns are not identical with éclairs, as Long Johns use doughnut pastry, which is yeast-risen or batter-derived, rather than choux dough, which is steam-puffed. Long Johns are usually filled with vanilla pudding or custard and topped with cake icing.
See also
References
- ^ a b Montagné, Prosper, Larousse gastronomique: the new American edition of the world's greatest culinary encyclopedia, Jenifer Harvey Lang, ed., New York: Crown Publishers, 1988, p. 401 ISBN 978-0-517-57032-6
- ^ (Montagné 1961, p. 365, Éclair)
- ^ Éclair, Dictionnaire de l'Académie française, 8th edition
- ^ (Gouffé 1873, p. 288) harv error: multiple targets (2×): CITEREFGouffé1873 (help)
- ^ (Montagné 1961, p. 357, Duchesses)
- ^ Oxford English Dictionary, 1861. Petit Larousse, 1863.
- ^ Gouffé, Jules (1873). "Entremets détachés". Le Livre de Pâtisserie (PDF) (in French). Paris: Hachette. p. 288. Retrieved 2009-03-24.
On a changé, depuis une vingtaine d'années, le nom de ces gâteaux [pains à la duchesse] : on les désigne actuellement sous le nom d'éclairs.
{{cite book}}: Cite has empty unknown parameters:|laydate=and|laysummary=(help); External link in|chapterurl=|chapterurl=ignored (|chapter-url=suggested) (help) - ^ https://www.krispykreme.com/menu/Doughnuts/Strawberry-Shortcake-Eclair
Bibliography
- Gouffé, Jules (1873). "Deuxième Partie, Chapitre IX, "Pains à la duchesse au café"". Le livre de pâtisserie.
- Montagné, Prosper (1961). Larousse Gastronomique, The Encyclopedia of Wine, Food & Cookery (English translation).
External links
