"Chocolate Eclair" redirects here. For the Canadian drama film, see Chocolate Eclair (film).
An éclair (/eɪˈklɛər/,[1]/ɪˈklɛər/;[2] French pronunciation: [e.klɛʁ]) 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 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 filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing.[3] 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.[4] A similar pastry in a round rather than oblong shape is called a Religieuse.
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
The éclair originated during the nineteenth century in France where it was called "pain à la Duchesse"[7] or "petite duchesse" until 1850.[8] The word is first attested both in English and in French in the 1860s.[9][10]
^(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."
^"Eclairs with a twist: Visit these Greater Hartford bakeries on National Eclair Day". Hartford Courant. 22 June 2022.
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
Wikimedia Commons has media related to Éclairs.
French Wikisource has original text related to this article:
Pains à la duchesse (éclair) au café
A brief éclair history
January 07, 2023
Éclair, other, uses, disambiguation, chocolate, eclair, redirects, here, canadian, drama, film, chocolate, eclair, film, éclair, ɛər, ɛər, french, pronunciation, klɛʁ, pastry, made, with, choux, dough, filled, with, cream, topped, with, flavored, icing, dough,. For other uses see Eclair disambiguation Chocolate Eclair redirects here For the Canadian drama film see Chocolate Eclair film An eclair eɪ ˈ k l ɛer 1 ɪ ˈ k l ɛer 2 French pronunciation e klɛʁ 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 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 filled with custard creme patissiere whipped cream or chiboust cream then iced with fondant icing 3 Other fillings include pistachio and rum flavoured custard fruit flavoured fillings or chestnut puree The icing is sometimes caramel in which case the dessert may be called a baton de Jacob 4 A similar pastry in a round rather than oblong shape is called a Religieuse EclairEclairs at Fauchon in ParisTypePastryPlace of originFranceAssociated national cuisineFrench cuisineMain ingredientsChoux pastry flavoured cream filling icingCookbook Eclair Media EclairA classic eclair Contents 1 Etymology 2 History 3 North America 4 See also 5 References 5 1 Bibliography 6 External linksEtymology Edit Bakers in Belgium using a machine to make eclairs The word comes from the French eclair 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 EditThe eclair originated during the nineteenth century in France where it was called pain a la Duchesse 7 or petite duchesse until 1850 8 The word is first attested both in English and in French in the 1860s 9 10 North America EditDunkin Donuts markets Long John doughnuts as eclairs in the United States 11 National Eclair Day is celebrated on June 22 in the U S 12 See also Edit France portal Food portalFrench cuisine List of choux pastry dishes List of custard desserts List of French dessertsReferences Edit eclair Macmillan Dictionary Archived from the original on 2013 11 30 eclair Oxford Learner s Dictionary Archived from the original on 2014 06 19 Montagne 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 Montagne 1961 p 365 Eclair Eclair Archived 2014 01 04 at the Wayback Machine Dictionnaire de l Academie francaise 8th edition Eclair Why is It Named After Lightning www lexicolatry com Retrieved 1 April 2022 Gouffe 1873 p 288 Montagne 1961 p 357 Duchesses Oxford English Dictionary 1861 Petit Larousse 1863 Gouffe 1873 p 288 On a change depuis une vingtaine d annees le nom de ces gateaux pains a la duchesse on les designe actuellement sous le nom d eclairs Dunkin Donuts Menu dunkindonuts com Eclairs with a twist Visit these Greater Hartford bakeries on National Eclair Day Hartford Courant 22 June 2022 Bibliography Edit Gouffe Jules 1873 Deuxieme Partie Chapitre IX Pains a la duchesse au cafe Le livre de patisserie Montagne Prosper 1961 Larousse Gastronomique The Encyclopedia of Wine Food amp Cookery English translation External links Edit Wikimedia Commons has media related to Eclairs French Wikisource has original text related to this article Pains a la duchesse eclair au cafe A brief eclair history Retrieved from https en wikipedia org w index php title Eclair amp oldid 1130308078, wikipedia, wiki, book, books, library,
