Eclair

Éclair An éclair is a type of pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used for profiteroles, 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 flavored cream or custard, such as pastry cream, whipped cream, or chocolate cream, and topped with a glaze, often made of chocolate.

History

The word "éclair" comes from the French word for "flash of lightning," so named because it is eaten quickly (in a flash). The first known recipe for éclairs appears in the 19th century, and they are believed to have been created by the famous French chef Marie-Antoine Carême.

Preparation

The preparation of éclairs involves several steps:

1. Making the choux pastry: The dough is made by combining water, butter, flour, and eggs.
2. Piping and baking: The dough is piped into oblong shapes and baked until golden brown and hollow inside.
3. Filling: Once cooled, the éclairs are filled with a cream or custard.
4. Glazing: The top of the éclair is dipped in a glaze, often chocolate.

Varieties

Éclairs can be filled with a variety of creams and custards, including:

• Vanilla pastry cream
• Chocolate cream
• Coffee-flavored cream
• Fruit-flavored custards

Related Pastries

• Profiterole
• Cream puff
• Churro
• Beignet

See Also

• Pastry
• Choux pastry
• Custard
• Marie-Antoine Carême