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Éclair Contents Etymology History North America See also References External links Navigation menuÉclairArchived"Entremets détachés"Le Livre de Pâtisserie"Krispy Kreme Doughnuts"ArchivedLe livre de pâtisserieA brief éclair historyee

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Éclair




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For other uses, see Éclair (disambiguation).










Éclair

Éclairs at Fauchon in Paris
Éclairs at Fauchon in Paris

TypePastry
Place of originFrance
Associated national cuisine
French cuisine
Main ingredients
Choux pastry, flavoured cream filling, icing

  • Cookbook: Éclair

  •   Media: Éclair



A classic éclair :)


An éclair one of them strawberry popsicles with the breading on the outside [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]




Contents





  • 1 Etymology


  • 2 History


  • 3 North America


  • 4 See also


  • 5 References

    • 5.1 Bibliography



  • 6 External links




Etymology




Bakers in Belgium using a machine to make éclairs


The word comes from French éclair "flash of lightning", so named because it is eaten quickly (in a flash).[3]



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] 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 to 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. In Lima and Kenton, Ohio, these are more commonly known as "filled sticks".[citation needed]



See also




  • French cuisine

  • List of choux pastry dishes

  • List of custard desserts

  • List of French desserts



References




  1. ^ ab 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 .mw-parser-output cite.citationfont-style:inherit.mw-parser-output .citation qquotes:"""""""'""'".mw-parser-output .citation .cs1-lock-free abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .citation .cs1-lock-subscription abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registrationcolor:#555.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration spanborder-bottom:1px dotted;cursor:help.mw-parser-output .cs1-ws-icon abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Wikisource-logo.svg/12px-Wikisource-logo.svg.png")no-repeat;background-position:right .1em center.mw-parser-output code.cs1-codecolor:inherit;background:inherit;border:inherit;padding:inherit.mw-parser-output .cs1-hidden-errordisplay:none;font-size:100%.mw-parser-output .cs1-visible-errorfont-size:100%.mw-parser-output .cs1-maintdisplay:none;color:#33aa33;margin-left:0.3em.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-formatfont-size:95%.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-leftpadding-left:0.2em.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-rightpadding-right:0.2em
    ISBN 978-0-517-57032-6


  2. ^ (Montagné 1961, p. 365, Éclair)


  3. ^ Éclair Archived 2014-01-04 at the Wayback Machine, Dictionnaire de l'Académie française, 8th edition


  4. ^ (Gouffé 1873, p. 288)


  5. ^ (Montagné 1961, p. 357, Duchesses)


  6. ^ Oxford English Dictionary, 1861. Petit Larousse, 1863.


  7. ^ 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.


  8. ^ "Krispy Kreme Doughnuts". www.krispykreme.com. Archived from the original on 27 October 2017. Retrieved 4 May 2018.




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






  • A brief éclair history









Retrieved from "https://en.wikipedia.org/w/index.php?title=Éclair&oldid=894013849"










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