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Éclair Indholdsfortegnelse Etymologi | Historie | Se også | Referencer | Eksterne henvisninger | NavigationsmenuÉclair"Entremets détachés"Le Livre de PâtisserieLe livre de pâtisserie

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bagværkvandbakkelsesdejcremeglasurDejenprofiterolekagesprøjtevaniljekaffechokoladesmagflødeskumfondantpistacheromcremekastanjepurkaramelfranskeFrankrigkokAntonin Carême










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Éclair




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Eclair.


Éclair er en aflang bagværk lavet af vandbakkelsesdej fyldt med creme og toppet med glasur. Dejen, som er den samme man bruger til profiterole, er typisk formet i en aflang form med en kagesprøjte og bagt indtil den er sprød og hul indeni. Når den er kølet af bliver den fyldt med kagecreme (crème pâtissière) med vanilje-, kaffe- eller chokoladesmag,[1] eller flødeskum og herefter dækket med glasur eller fondant.[1] Andre typer fyld tæller pistache- og romcreme eller kastanjepuré. Glasuren er nogle gange karamel, hvilet kaldes bâton de Jacob.[2]




Indholdsfortegnelse





  • 1 Etymologi


  • 2 Historie


  • 3 Se også


  • 4 Referencer

    • 4.1 Litteratur



  • 5 Eksterne henvisninger




Etymologi |


Navnet kommer af det franske ord éclair, der betyder "lynglimt", hvilket de har fået, da de ofte bliver spist meget hurtigt (som et lyn).[3]



Historie |


Éclairen stamer fra 1800-tallet i Frankrig, hvor de blev kaldt "pain à la Duchesse"[4] eller "petite duchesse" indtil 1850.[5] Ordet kendes første gang i skrevne kilder på fransk fra 1860.[6][7] Nogle madhistorikere[hvem?] mener, at den første éclair blev fremstillet af den berømte franske kok Antonin Carême (1784–1833).



Se også |


  • Det franske køkken


Referencer |




  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 ISBN 978-0-517-57032-6


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


  3. ^ Éclair, Dictionnaire de l'Académie française, 8ème édition


  4. ^ (Gouffé 1873, s. 288)


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


  6. ^ Petit Larousse, 1863.


  7. ^ Gouffé, Jules (1873). "Entremets détachés" (PDF). Le Livre de Pâtisserie. Paris: Hachette. s. 288. Hentet 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." 




Litteratur |



  • 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). 


Eksterne henvisninger |



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Pains à la duchesse (éclair) au café




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