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An éclair (/eɪˈklɛər/,[1] /ɪˈklɛər/;[2] French pronunciation: [e.klɛʁ]) is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing.[3] 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.[4] A similar pastry in a round rather than oblong shape is called a Religieuse.
 Éclairs at Fauchon in Paris | |
| Type | Pastry |
|---|---|
| Place of origin | France |
| Associated national cuisine | French cuisine |
| Main ingredients | Choux pastry, flavoured cream filling, icing |
Etymology
The word comes from the French éclair, 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
The éclair originated during the nineteenth century in France where it was called "pain à la Duchesse"[7] or "petite duchesse" until 1850.[8] The word is first attested both in English and in French in the 1860s.[9][10]
North America
Dunkin Donuts markets Long John doughnuts as eclairs in the United States.[11] National Eclair Day is celebrated on June 22 in the U.S.[12]
See also
- French cuisine
- List of choux pastry dishes
- List of custard desserts
- List of French desserts
References
- "éclair". Macmillan Dictionary. Archived from the original on 2013-11-30.
- "eclair". Oxford Learner's Dictionary. Archived from the original on 2014-06-19.
- 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
- (Montagné 1961, p. 365, Éclair)
- Éclair Archived 2014-01-04 at the Wayback Machine, Dictionnaire de l'Académie française, 8th edition
- "Éclair - Why is It Named After Lightning?". www.lexicolatry.com. Retrieved 1 April 2022.
- (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.com.
- "Eclairs with a twist: Visit these Greater Hartford bakeries on National Eclair Day". Hartford Courant. 22 June 2022.
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
На других языках
- [en] Éclair
[es] Éclair
Un éclair, a veces también petisús, relámpago o palo de jacob, es un bollo fino o dona hecho con pasta choux, a la que se da forma alargada y se hornea hasta que queda crujiente y hueco,[1] y que habitualmente se rellena.[ru] Эклер
Экле́р (от фр. éclair — молния, вспышка) — пирожное в виде трубочки из заварного теста, покрытой помадкой, с начинкой из сливочно-масляного или заварного крема[2][1]. Создание эклера приписывается французскому кулинару Мари-Антуану Каре́му. Получил распространение в XIX веке. Одним из первых упоминаний в англоязычной литературе является рецепт в книге «Boston Cooking School Cook Book» 1884 года[3].Другой контент может иметь иную лицензию. Перед использованием материалов сайта WikiSort.org внимательно изучите правила лицензирования конкретных элементов наполнения сайта.
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