Éclair (pastry)

Éclair is a popular pastry that originated in France. It is an oblong pastry made with choux dough, filled with a cream and topped with chocolate 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 then filled with a vanilla, chocolate, or coffee flavoured pastry cream (crème pâtissière), custard or whipped cream, and then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée.

History

The éclair originated during the nineteenth century in France where it was called "pain à la Duchesse" or "petite duchesse" until 1850. The word is first attested both in English and in French in the 1860s. Some food historians speculate that éclairs were first made by Antonin Carême, the famous French chef. The first known recipe appears in the 1884 edition of the Boston Cooking School Cook Book by Mrs. D.A. Lincoln.

Variations

In France, some variations of éclairs are decorated with almonds and filled with fruit flavoured cream. In the United States, éclairs are often filled with vanilla pudding or other such dessert custard, and topped with chocolate ganache. Miniature éclairs are also created for dessert buffets and to be used as hors d'oeuvres. In Russia and Japan, éclairs are commonly filled with whipped cream and topped with fresh fruit.

In popular culture

Éclairs have been a popular treat in Western culture for centuries. They are frequently depicted in the media, such as in the film The Grand Budapest Hotel, where they are a favourite of the character Madame D.

See also

• List of French desserts
• List of pastries
• Choux pastry
• Profiterole
• Boston cream doughnut

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