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Éclair Indice Caratteristiche | Origine degli éclair | Note | Voci correlate | Altri progetti | Menu di navigazioneWikimedia CommonsWikimedia CommonsÉclair

Dolci francesiDolci al fornoPiatti a base di crema


/e'klɛʁ/pasta chouxglassatofranceseprofiterolecrema pasticceracioccolatocaffèpanna montatapistacchiorumfruttanocciolerinascimentoMedicichefMarie-Antoine Carêmelampofranceseingleseanni '60 del 1800












Éclair




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Nota disambigua.svgDisambiguazione – Se stai cercando altri significati, vedi Éclair (disambigua).







Éclair

Eclair Chocolat LMDC 2.png

Éclair al cioccolato
Origini
Luogo d'origine
Francia Francia
Dettagli
Categoriadolce
Ingredienti principalipasta choux, crema pasticcera, cioccolato o caffè, budino o panna montata
 



Éclair al cioccolato e alla crema


Un éclair /e'klɛʁ/ è un lungo e sottile pasticcino fatto con pasta choux, riempito di crema e glassato, di origine francese.




Indice





  • 1 Caratteristiche


  • 2 Origine degli éclair


  • 3 Note


  • 4 Voci correlate


  • 5 Altri progetti




Caratteristiche |


La pasta, la stessa usata per i profiterole, viene modellata in una forma oblunga e cotta finché non è croccante e vuota al suo interno. Una volta raffreddata, la pasta viene riempita con una crema pasticcera al cioccolato o al caffè[1] o panna montata, e ricoperta da una glassa dello stesso tipo del ripieno[1]. Altri ripieni possono essere crema al pistacchio o al rum, frutta, o crema di nocciole.



Origine degli éclair |


La pasticceria a base di pasta choux nacque durante il rinascimento in Francia e in Italia alla corte dei Medici, tuttavia fu il grande chef francese Marie-Antoine Carême (1784-1833) a sviluppare la produzione di questo tipo di pasticceria, ed è probabilmente a lui che si deve la ricetta dell'éclair[2]. La parola, che in francese significa «lampo», viene utilizzata per la prima volta sia in francese che in inglese[3] col senso di pasticcino a partire dagli anni '60 del 1800[4]. La prima ricetta in inglese degli éclair conosciuta appare nel libro Boston Cooking School Cook Book di Mrs. D.A. Lincoln, pubblicato nel 1884.


Il Dictionnaire de l'Académie française propone la seguente interpretazione del termine éclair: «In senso figurato, si dice in pasticceria di una specie di dolce alla crema, così chiamato perché si mangia in un attimo.



Note |



  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. ^ «Si dice che la pasticceria a base di pasta choux sia stata inventata nel 1540 da Popelini, il cuoco di Caterina de' Medici, ma lo sviluppo di quest'arte iniziò veramente nel XVII secolo ed il più grande innovatore dell'inizio del XIX secolo fu senza dubbio Carême», dal Larousse Gastronomique pp. 777-778 (1988).


  3. ^ Compare la prima volta sul settimanale umoristico edito in America tra il 1859 e il 1863 Vanity Fair del febbraio 1861


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



Voci correlate |


  • Bignè

  • Croquembouche

  • Gougère

  • Pasta choux

  • Profiterole


Altri progetti |



Altri progetti


  • Wikimedia Commons


  • Collabora a Wikimedia CommonsWikimedia Commons contiene immagini o altri file su Éclair



CucinaPortale Cucina

FranciaPortale Francia



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