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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Éclairs at Fauchon in Paris | |
Type | Pastry |
---|---|
Place of origin | France |
Associated national cuisine | French cuisine |
Main ingredients | Choux pastry, flavoured cream filling, icing |
|
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
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
^ 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
^ (Montagné 1961, p. 365, Éclair)
^ Éclair Archived 2014-01-04 at the Wayback Machine, Dictionnaire de l'Académie française, 8th edition
^ (Gouffé 1873, p. 288)
^ (Montagné 1961, p. 357, Duchesses)
^ Oxford English Dictionary, 1861. Petit Larousse, 1863.
^ 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.
^ "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
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
Categories:
- Belgian cuisine
- Chocolate desserts
- Custard desserts
- French pastries
- Stuffed dishes
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