Anéclair(English:/ɪˈklɛər/ⓘih-KLAIR[1]or/eɪˈklɛər/ay-KLAIR,[2]French:[eklɛːʁ]ⓘ;lit. 'lightning') is apastrymade withchouxdough filled with a cream and topped with a flavored icing. The dough, which is the same as that used forprofiterole,is typically piped into an oblong shape with apastry bagand baked until it is crisp and hollow inside. Once cool, the pastry is filled withcustard(crème pâtissière),whipped creamorchiboust cream,then iced withfondant icing.[3]Other fillings includepistachio- andrum-flavoured custard,fruit-flavoured fillings, orchestnutpurée. The icing is sometimescaramel,in which case the dessert may be called abâton de Jacob[4](lit. 'Jacob's staff'). A similar pastry in a round rather than oblong shape is called areligieuse.
 Chocolate-glazed éclairs byLa Maison du Chocolat | |
| Type | Pastry |
|---|---|
| Place of origin | France |
| Associatedcuisine | French cuisine |
| Main ingredients | Choux pastry,flavoured cream filling,icing |
Etymology
editThe word comes from the Frenchéclair,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 éclair originated during the 19th century inLyon,[7]France where it was calledpain à la Duchesse[8]('Duchess-style bread') orpetite duchesse('little duchess') until 1850.[9]The word is first attested both in English and in French in the 1860s.[10][11]
Variants
editDunkin' DonutsmarketsLong John doughnutsas 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 miniatureéclairis known as aCarolina.[citation needed]
Photo gallery
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Bakers inBelgiumusing a machine to make éclairs -
A classic éclair -
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See also
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References
edit- ^"eclair".Oxford Learner's Dictionary.Archivedfrom the original on 2014-06-19.
- ^"éclair".Macmillan Dictionary.Archivedfrom the original on 2013-11-30.
- ^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. 401ISBN978-0-517-57032-6
- ^(Montagné 1961,p. 365, Éclair)
- ^ÉclairArchived2014-01-04 at theWayback Machine,Dictionnaire de l'Académie française,8th edition
- ^"Éclair - Why is It Named After Lightning?".lexicolatry.Archived from the original on August 2, 2016.Retrieved1 April2022.
- ^"Les éclairs: leur histoire et leur fabrication chez MBC".Boulangerie Pâtisserie artisanale(in French). 2021-05-10.Retrieved2023-02-01.
- ^(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."
- ^"Dunkin Donuts Menu".dunkindonuts.
- ^"Eclairs with a twist: Visit these Greater Hartford bakeries on National Eclair Day".Hartford Courant.22 June 2022.
Bibliography
edit- 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
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