Éclair
| File:Two Safeway Chocolate Eclairs (19043880936).jpg | |
| Type | Pastry |
|---|---|
| Place of origin | France |
| Associated cuisine | French cuisine |
| Main ingredients | Choux pastry, flavored cream filling, icing |
| |
An éclair (English: /ɪˈklɛər/ <phonos file="LL-Q1860 (eng)-Vealhurl-éclair.wav"></phonos> ih-KLAIR[1] or /eɪˈklɛər/ ay-KLAIR,[2] French: [eklɛːʁ] <phonos file="LL-Q150 (fra)-Aemines3-éclair.wav"></phonos>; lit. 'lightning') is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiteroles, 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 filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing.[3] Other fillings include pistachio- and rum-flavored custard, fruit-flavored fillings or chestnut purée. When the icing is caramel, the dessert may be called a bâton de Jacob[4] (lit. 'Jacob's staff'). A similar pastry in a round rather than oblong shape is called a religieuse.
Etymology
[edit | edit source]The word comes from the French éclair, meaning 'flash of lightning', so named because it is eaten quickly (in a flash);[5] however some believe that the name is due to the glistening of the frosting resembling lightning.[6]
History
[edit | edit source]The éclair originated during the 19th century in Lyon,[7] France where it was called pain à la Duchesse[8] ('Duchess-style bread') or petite duchesse ('little duchess') until 1850.[9] The word is first attested both in English and in French in the 1860s.[10][11]
Variants
[edit | edit source]Dunkin' Donuts markets Long John donuts as eclairs in the United States.[12] National Eclair Day is celebrated on June 22 in the U.S.[13]
In Brazil, a dessert resembling a miniature éclair is known as a Carolina.[citation needed]
Photo gallery
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Bakers in Belgium using a machine to make éclairs -
A classic éclair -
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See also
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References
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- ^ 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 Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
- ^ (Montagné 1961, p. 365, Éclair)
- ^ Éclair Archived 2014-01-04 at the Wayback Machine, Dictionnaire de l'Académie française, 8th edition
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- ^ (Gouffé 1873, p. 288)
- ^ (Montagné 1961, p. 357, Duchesses)
- ^ Oxford English Dictionary, 1861. Petit Larousse, 1863.
- ^ (Gouffé 1873, p. 288) "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."
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Bibliography
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