Classical Éclair

Éclairs are most commonly served as a dessert

An éclair is a long, thin pastry made with choux pastry filled with a cream and topped with icing. This article describes Pastry in food For the Distributed Hash Table system see Pastry_(DHT. thumb|right|180px|Mixing choux pastry dough for [[beignet]]s thumb|right|120px|Piping out the dough for [[beignet]]s Chou(x pastry, paste, or dough

The dough, which is the same as that used for profiterole, is piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. A profiterole or cream puff or Eddie ( United States regionalism is a popular Choux pastry. Once cool, the pastry then is filled with a coffee- or chocolate-flavoured^[1] pastry cream (crème pâtissière), custard or whipped cream, and topped with fondant icing of the same flavour as the filling. Custard is a range of preparations based on Milk and eggs thickened with heat Custard is a range of preparations based on Milk and eggs thickened with heat For the 1993 hip-hop single by the Wu-Tang Clan see CREAM CREAM is an acronym for Cognitive Reliability Error Analysis Method a ^[2] Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The pistachio ( Pistacia vera L Anacardiaceae or sometimes Pistaciaceae) is a small Tree native to mountainous regions of Rum is a Distilled beverage made from Sugarcane by-products such as Molasses and sugarcane Juice by a process of fermentation The term fruit has different meanings dependent on context and the term is not synonymous in Food preparation and Biology. Chestnut ( Castanea) (including some chinkapin or Chinquapin) is a Genus of eight or nine Species of Deciduous

In some parts of the United States, long johns are marketed under the name éclairs, though the two are not identical. The United States of America —commonly referred to as the A long john uses donut pastry and is typically filled with vanilla pudding, making it a simpler and inexpensive alternative to the éclair.

The Cadburys chocolate and confectionery company also sells a chocolate-filled candy by the name [1] in certain parts of the world. Cadbury plc () is a Confectionery and Beverage

Origin of the éclair

The éclair probably originated in France during the nineteenth century. This article is about the country For a topic outline on this subject see List of basic France topics. The 19th century of the Common Era began on January 1, 1801 and ended on December 31, 1900, according to the Gregorian calendar The word is first attested both in English and in French in the 1860's. ^[3] Some food historians speculate that éclairs were first made by Antonin Carême(1784-1833), the famous French chef. The first known English-language recipe for éclairs appears in the Boston Cooking School Cook Book by Mrs. D. A. Lincoln, published in 1884. Year 1884 ( MDCCCLXXXIV) was a Leap year starting on Tuesday (link will display the full calendar of the Gregorian calendar (or a Leap year

"Éclair" is French for "lightning," though the connection is obscure.

Notes

External links

• A brief éclair history
• Chocolate éclair recipe