An éclair ( or , ; ) 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 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 filled with custard (), whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavored custard, fruit-flavored fillings or chestnut purée. When the icing is caramel, the dessert may be called a (). A similar pastry in a round rather than oblong shape is called a religieuse.

Etymology

The word comes from the French , meaning 'flash of lightning', so named because it is eaten quickly (in a flash); however some believe that the name is due to the glistening of the frosting resembling lightning.

History

The éclair originated during the 19th century in Lyon, France where it was called ('Duchess-style bread') or ('little duchess') until 1850. The word is first attested both in English and in French in the 1860s.

Variants

Dunkin' Donuts markets Long John donuts as eclairs in the United States.

National Eclair Day is celebrated on June 22 in the U.S.

In Brazil, a dessert resembling a miniature is known as a .

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File:Eclairs at Fauchon in Paris.jpg|Éclairs at Fauchon in Paris.

File:0 Frameries - Boulangerie-pâtisserie Godefroid (8).JPG|Bakers in Belgium using a machine to make éclairs

File:Eclair 1120005560.jpg|A classic éclair

File:Polish eclair from Poznan.jpg|Polish Éclair from Poznań.

File:Schubert's Bakery Chocolate Eclairs (27768570991).jpg|Éclairs prepared for National Chocolate Eclair Day on June 22

File:Lyon 2e - Hôtel-Dieu - Le Théodore - Éclair à la fraise.jpg|Éclair with strawberry

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See also

  • French cuisine
  • List of choux pastry dishes
  • List of custard desserts
  • List of French desserts

References

Bibliography

  • A brief éclair history