Éclair
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An éclair (Template:IPAc-en Template:Respell[1] or Template:IPAc-en Template:Respell,[2] Script error: No such module "IPA".; Template:Lit) 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 (Script error: No such module "Lang".), 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 Script error: No such module "Lang".[4] (Template:Lit). A similar pastry in a round rather than oblong shape is called a religieuse.
Etymology
The word comes from the French Script error: No such module "Lang"., 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 19th century in Lyon,[7] France where it was called Script error: No such module "Lang".[8] ('Duchess-style bread') or Script error: No such module "Lang". ('little duchess') until 1850.[9] The word is first attested both in English and in French in the 1860s.[10][11]
Variants
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 Script error: No such module "Lang". is known as a Script error: No such module "Lang"..Script error: No such module "Unsubst".
Photo gallery
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Bakers in Belgium using a machine to make éclairs
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A classic éclair
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See also
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References
Bibliography
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External links
Template:Sister project Template:Wikisourcelang
Template:Pastries Template:Chocolate desserts
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ 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 Template:ISBN
- ↑ Script error: No such module "Footnotes".
- ↑ Éclair Template:Webarchive, Dictionnaire de l'Académie française, 8th edition
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "Footnotes".
- ↑ Script error: No such module "Footnotes".
- ↑ Oxford English Dictionary, 1861. Petit Larousse, 1863.
- ↑ Script error: No such module "Footnotes". "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."
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".