Éclair: Difference between revisions

Éclair
	Chocolate-glazed éclairs by La Maison du Chocolat
Type	Pastry
Place of origin	France
Associated cuisine	French cuisine
Main ingredients	Choux pastry, flavoured cream filling, icing
	Cookbook: Éclair; Media: Éclair;

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An éclair (English: /ɪˈklɛər/ ^ⓘ ih-KLAIR^[1] or /eɪˈklɛər/ ay-KLAIR,^[2] French: [eklɛːʁ] ^ⓘ; lit. 'lightning') 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] (lit. 'Jacob's staff'). A similar pastry in a round rather than oblong shape is called a religieuse.

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 19th century in Lyon,^[7] France where it was called pain à la Duchesse^[8] ('Duchess-style bread') or petite duchesse ('little duchess') until 1850.^[9] The word is first attested both in English and in French in the 1860s.^[10]^[11]

Variants

Dunkin' Donuts markets Long John doughnuts as eclairs in the United States.^[12] National Eclair Day is celebrated on June 22 in the U.S.^[13]

In Brazil, a dessert resembling a miniature éclair is known as a Carolina.^{[citation needed]}

Photo gallery

Éclairs at Fauchon in Paris
Bakers in Belgium using a machine to make éclairs
A classic éclair

References

^ "eclair". Oxford Learner's Dictionary. Archived from the original on 2014-06-19.
^ "éclair". Macmillan Dictionary. Archived from the original on 2013-11-30.
^ 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. Archived from the original on August 2, 2016. Retrieved 1 April 2022.
^ "Les éclairs : leur histoire et leur fabrication chez MBC". Boulangerie Pâtisserie artisanale (in French). 2021-05-10. Retrieved 2023-02-01.
^ (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

A brief éclair history

[1] "eclair". Oxford Learner's Dictionary. Archived from the original on 2014-06-19.

[2] "éclair". Macmillan Dictionary. Archived from the original on 2013-11-30.

[Encyclopedia1-3] 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

[Larousse365-4] (Montagné 1961, p. 365, Éclair)

[5] Éclair Archived 2014-01-04 at the Wayback Machine, Dictionnaire de l'Académie française, 8th edition

[6] "Éclair - Why is It Named After Lightning?". www.lexicolatry.com. Archived from the original on August 2, 2016. Retrieved 1 April 2022.

[7] "Les éclairs : leur histoire et leur fabrication chez MBC". Boulangerie Pâtisserie artisanale (in French). 2021-05-10. Retrieved 2023-02-01.

[8] (Gouffé 1873, p. 288)

[9] (Montagné 1961, p. 357, Duchesses)

[10] Oxford English Dictionary, 1861. Petit Larousse, 1863.

[11] (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."

[12] "Dunkin Donuts Menu". dunkindonuts.com.

[13] "Eclairs with a twist: Visit these Greater Hartford bakeries on National Eclair Day". Hartford Courant. 22 June 2022.

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@@ Line 1: / Line 1: @@
 {{short description|Cream-filled pastry}}
 {{other uses|Éclair (disambiguation)}}
-{{redirect|Chocolate Eclair|the Canadian drama film|Chocolate Eclair (film)}}
+{{redirect|Chocolate Eclair|the Canadian drama film|Chocolate Eclair (film){{!}}''Chocolate Eclair'' (film)}}
 {{Infobox food
 | name = Éclair
-| image = File:Eclairs at Fauchon in Paris.jpg
+| image = Eclair Chocolat LMDC 2.png
-| caption = Éclairs at [[Fauchon]] in [[Paris]]
+| caption = Chocolate-glazed éclairs by [[La Maison du Chocolat]]
-| image_alt = Éclairs at [[Fauchon]] in [[Paris]]
+| image_alt =
 | alternate_name =
 | country = [[France]]
@@ Line 26: / Line 26: @@
 }}
+An '''éclair''' ({{IPAc-en|lang|ɪ|ˈ|k|l|ɛər|audio=LL-Q1860 (eng)-Vealhurl-éclair.wav}} {{respell|ih|KLAIR}}<ref>{{Cite web|title=eclair|url=https://www.oxfordlearnersdictionaries.com/definition/english/eclair|url-status=live|website=[[Oxford Learner's Dictionary]]|archive-url=https://web.archive.org/web/20140619025953/http://www.oxfordlearnersdictionaries.com:80/definition/english/eclair |archive-date=2014-06-19 }}</ref> or {{IPAc-en|eɪ|ˈ|k|l|ɛər}} {{respell|ay|KLAIR}},<ref>{{Cite web|title=éclair|url=https://www.macmillandictionary.com/pronunciation/british/eclair|url-status=live|website=[[Macmillan Education|Macmillan Dictionary]]|archive-url=https://web.archive.org/web/20131130010708/http://www.macmillandictionary.com:80/pronunciation/british/eclair |archive-date=2013-11-30 }}</ref> {{IPA|fr|eklɛːʁ|lang|LL-Q150 (fra)-Aemines3-éclair.wav}}; {{lit|lightning}}) is a [[pastry]] made with [[choux pastry|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]] ({{lang|fr|crème pâtissière}}), [[whipped cream]] or [[chiboust cream]], then iced with [[fondant icing]].<ref name="Encyclopedia1">[[Prosper Montagné|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}}</ref> 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 '''{{lang|fr|bâton de Jacob}}'''<ref name="Larousse365">{{Harv|Montagné|1961|loc=Éclair|p=365}}</ref> ({{lit|[[Jacob's staff]]}}). A similar pastry in a round rather than oblong shape is called a [[religieuse]].
-[[File:Eclair 1120005560.jpg|thumb|right|A classic éclair]]
-An '''éclair''' ({{IPAc-en|eɪ|ˈ|k|l|ɛər}},<ref>{{Cite web|title=éclair|url=https://www.macmillandictionary.com/pronunciation/british/eclair|url-status=live|website=[[Macmillan Education|Macmillan Dictionary]]|archive-url=https://web.archive.org/web/20131130010708/http://www.macmillandictionary.com:80/pronunciation/british/eclair |archive-date=2013-11-30 }}</ref> {{IPAc-en|ɪ|ˈ|k|l|ɛər}};<ref>{{Cite web|title=eclair|url=https://www.oxfordlearnersdictionaries.com/definition/english/eclair|url-status=live|website=[[Oxford Learner's Dictionary]]|archive-url=https://web.archive.org/web/20140619025953/http://www.oxfordlearnersdictionaries.com:80/definition/english/eclair |archive-date=2014-06-19 }}</ref> {{IPA-fr|e.klɛʁ}}) is a [[pastry]] made with [[choux pastry|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]].<ref name="Encyclopedia1">[[Prosper Montagné|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}}</ref> 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'''.<ref name="Larousse365">{{Harv|Montagné|1961|loc=Éclair|p=365}}</ref> A similar pastry in a round rather than oblong shape is called a [[Religieuse]].
 ==Etymology==
+The word comes from the French {{Lang|fr|éclair}}, meaning 'flash of lightning', so named because it is eaten quickly (in a flash);<ref>[http://www.cnrtl.fr/definition/academie8/%C3%A9clair Éclair] {{webarchive|url=https://web.archive.org/web/20140104213029/http://www.cnrtl.fr/definition/academie8/%C3%A9clair |date=2014-01-04 }}, [[Dictionnaire de l'Académie française]], 8th edition</ref> however some believe that the name is due to the glistening of the frosting resembling lightning.<ref>{{cite web |url=http://www.lexicolatry.com/2015/05/eclair-why-is-it-named-after-lightning.html |archive-url=https://web.archive.org/web/20160802155529/http://www.lexicolatry.com/2015/05/eclair-why-is-it-named-after-lightning.html |url-status=usurped |archive-date=August 2, 2016 |title=Éclair - Why is It Named After Lightning? |website=www.lexicolatry.com |access-date=1 April 2022}}</ref>
-[[File:0 Frameries - Boulangerie-pâtisserie Godefroid (8).JPG|thumb|right|Bakers in [[Belgium]] using a machine to make éclairs]]
-The word comes from the French ''éclair'', meaning "flash of lightning", so named because it is eaten quickly (in a flash);<ref>[http://www.cnrtl.fr/definition/academie8/%C3%A9clair Éclair] {{webarchive|url=https://web.archive.org/web/20140104213029/http://www.cnrtl.fr/definition/academie8/%C3%A9clair |date=2014-01-04 }}, [[Dictionnaire de l'Académie française]], 8th edition</ref> however some believe that the name is due to the glistening of the frosting resembling lightning.<ref>{{cite web |url=http://www.lexicolatry.com/2015/05/eclair-why-is-it-named-after-lightning.html |title= Éclair - Why is It Named After Lightning?|website=www.lexicolatry.com |access-date=1 April 2022}}{{SemiBareRefNeedsTitle|date=May 2022}}</ref>
 ==History==
-The éclair originated during the nineteenth century in [[France]] where it was called "pain à la Duchesse"<ref>{{Harv|Gouffé|1873|p=288}}</ref> or "petite duchesse" until 1850.<ref>{{Harv|Montagné|1961|loc=Duchesses|p=357}}</ref> The word is first attested both in English and in French in the 1860s.<ref>[[Oxford English Dictionary]], 1861. [[Petit Larousse]], 1863.</ref><ref>{{harv|Gouffé|1873|p=288}} "On a changé, depuis une vingtaine d'années, le nom de ces gâteaux [pains à la duchesse]&thinsp;: on les désigne actuellement sous le nom d'''éclairs''."</ref> Some [[food history|food historians]] speculate that éclairs were first made by [[Antonin Carême]] (1784–1833), the famous French chef.{{Citation needed|date=March 2008}} The first known English-language recipe for éclairs appears in the ''Boston Cooking School Cook Book'' by Mrs. D.A. Lincoln, published in 1884.
+The éclair originated during the 19th century in [[Lyon]],<ref>{{Cite web |date=2021-05-10 |title=Les éclairs : leur histoire et leur fabrication chez MBC |url=https://www.ma-boulangerie-cafe.fr/2021/05/10/les-%C3%A9clairs-leur-histoire-et-leur-fabrication-chez-mbc/ |access-date=2023-02-01 |website=Boulangerie Pâtisserie artisanale |language=fr-FR}}</ref> France where it was called {{lang|fr|pain à la Duchesse}}<ref>{{Harv|Gouffé|1873|p=288}}</ref> ('Duchess-style bread') or {{lang|fr|petite duchesse}} ('little duchess') until 1850.<ref>{{Harv|Montagné|1961|loc=Duchesses|p=357}}</ref> The word is first attested both in English and in French in the 1860s.<ref>[[Oxford English Dictionary]], 1861. [[Petit Larousse]], 1863.</ref><ref>{{harv|Gouffé|1873|p=288}} "On a changé, depuis une vingtaine d'années, le nom de ces gâteaux [pains à la duchesse]&thinsp;: on les désigne actuellement sous le nom d'''éclairs''."</ref>
-==North America==
+==Variants==
+[[Dunkin' Donuts]] markets [[Long John (doughnut)|Long John doughnuts]] as eclairs in the United States.<ref>{{cite web |url=https://www.dunkindonuts.com/en/menu/donuts/product-donuts-id1001201|title=Dunkin Donuts Menu|website=dunkindonuts.com}}</ref>
-Some pastry chains in the [[United States]] and [[Canada]]<ref>{{cite web|url=https://www.krispykreme.com/menu/Doughnuts/Strawberry-Shortcake-Eclair|title=Krispy Kreme Doughnuts|website=www.krispykreme.com|access-date=4 May 2018|url-status=live|archive-url=https://web.archive.org/web/20171027130721/http://krispykreme.com/menu/Doughnuts/Strawberry-Shortcake-Eclair|archive-date=27 October 2017}}</ref> market [[Long John (doughnut)|Long John doughnuts]] as ''éclairs'' or ''éclair doughnuts''.
-In the United States there is National Chocolate Eclair Day which is celebrated on the 22nd of June annually.<ref>{{cite web |url=https://nationaltoday.com/national-chocolate-eclair-day/ |title= National Chocolate Eclair Day|website=nationaltoday.com |date= 22 June 2021|access-date=1 April 2022}}{{SemiBareRefNeedsTitle|date=May 2022}}</ref>
+National Eclair Day is celebrated on June 22 in the U.S.<ref>{{cite news |url=https://www.courant.com/ctnow/food-drink/hc-ctnow-national-eclair-day-20220622-iedtp44c5ffp5fiqyh43zkfhky-story.html|title=Eclairs with a twist: Visit these Greater Hartford bakeries on National Eclair Day|website=Hartford Courant|date= 22 June 2022}}</ref>
+In Brazil, a dessert resembling a miniature {{Lang|pt|éclair}} is known as a {{Lang|pt|Carolina}}.{{Citation needed|date=October 2024}}
+== Photo gallery ==
+<gallery align="left" widths="200" heights="170">
+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
+File:Schubert's Bakery Chocolate Eclairs (27768570991).jpg
+File:Lyon 2e - Hôtel-Dieu - Le Théodore - Éclair à la fraise.jpg
+</gallery>
 ==See also==
@@ Line 53: / Line 63: @@
 ===Bibliography===
-*{{cite book |first=Jules |last=Gouffé |title=Le livre de pâtisserie |year= 1873 |url=http://gallica2.bnf.fr/ark:/12148/bpt6k107860n |chapter= Deuxième Partie, Chapitre IX, "Pains à la duchesse au café"}}
+* {{cite book |first=Jules |last=Gouffé |title=Le livre de pâtisserie |year= 1873 |url=http://gallica2.bnf.fr/ark:/12148/bpt6k107860n |chapter= Deuxième Partie, Chapitre IX, "Pains à la duchesse au café"}}
-*{{cite book |first=Prosper |last=Montagné |title=Larousse Gastronomique, The Encyclopedia of Wine, Food & Cookery (English translation) |year= 1961}}
+* {{cite book |first=Prosper |last=Montagné |title=Larousse Gastronomique, The Encyclopedia of Wine, Food & Cookery (English translation) |year= 1961}}
 ==External links==
@@ Line 65: / Line 75: @@
 {{DEFAULTSORT:Eclair}}
-[[Category:Belgian cuisine]]
+[[Category:Albanian cuisine]]
+[[Category:Belgian desserts]]
 [[Category:Custard desserts]]
 [[Category:French pastries]]
 [[Category:Choux pastry]]
 [[Category:Chocolate-covered foods]]
+[[Category:Doughnuts]]
 [[Category:Stuffed desserts]]
+[[Category:French cakes]]

v t e Chocolate desserts
Cakes	Batik cake Black Forest cake Blackout cake Boston cream pie Bûche de Noël Chantilly cake Chocolate brownie Chocolate cake Chokladboll Death by Chocolate Devil's food cake Éclair Flourless chocolate cake Garash cake German chocolate cake Hedgehog slice Kladdkaka Molten chocolate cake Pain au chocolat Prinzregententorte Red velvet cake Sachertorte Torta caprese
Pies and tarts	Chocolate creme pie Mississippi mud pie
Cookies	Chocolate chip cookie Chocolate salami Nanaimo bar Oreos S'mores
Ice cream	Chocolate chip cookie dough ice cream Chocolate ice cream Cookies and Cream Mint chocolate chip Milkshake Sundae
Other	Banana boat Brigadeiro Chocolate-covered bacon Chocolate-covered potato chips Chocolate crackles Chocolate pudding Chocolate salo