Tuesday, February 8, 2011

The History of Eclairs


Éclair is the French word for lightning. It is believed that the pastry received its name because it sparkles when coated with confectioner's glaze.

Not much is known about the origin of the éclair, but it is known to have originated in France around the turn of the nineteenth century. Many food historians speculate that éclairs were first made by Marie-Antoine Carême, a famous pastry chef for French royalty.

So, what exactly are the éclairs? A true éclair is a long, thin pastry made with choux pastry filled with a cream and topped with icing.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. Once cool, the pastry then is filled with...pastry cream (crème pâtissière), custard or whipped cream, and topped with fondant icing."
Of course, if that seems a bit long, this definition for the éclair seems rather concise: according to the Chambers English Dictionary, an éclair is “a cake, long in shape but short in duration.”

CHOCOLATE ECLAIRS RECIPE

Read more about it at www.cooks.com/rec/view/0,1613,149190-228193,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
ECLAIR:
1 c. water
1/2 c. butter
1 c. flour
4 eggs
Bring to rolling boil water and butter. Take off heat. Add flour and stir with spoon until ball can be formed. Add eggs. Beat like crazy. Mix until dough is very stiff; otherwise it will run all over pan. Drop by full teaspoons onto a cookie sheet for individual serving; put in a circular ring or in a strip.
Bake 45-50 minutes at 400°F. Cool out of draft.
FILLING:
2 pkg. instant French vanilla pudding
2-1/2 c. milk
1 (8 oz.) container Cool Whip
1 tsp. vanilla
Mix pudding and milk. Mix well. Fold in Cool Whip and vanilla. Slice eclair in half and fill generously with entire amount of filling. Replace top of eclair. Drizzle top of eclair with Chocolate Sauce.
CHOCOLATE SAUCE:
6 oz. semi-sweet chocolate chips
1-1/3 c. canned (evaporated) milk
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla extract
Melt chocolate chips and butter together. Gradually add milk and powdered sugar. Bring to boil. Stir continuously. Boil for 8 minutes. Remove from heat and add vanilla extract.

Makes 3/4 quart.

About the author:
Revaz Jebirashvili owns Petite Desserts, an online bakery store which specializes in miniature pastries infused with gourmet flavors with delicate and unique design. To find out more about Mini Chocolate Éclairs visit us at:
http://www.petite-desserts.com

4 comments:

  1. A people without the knowledge of their past history, origin and culture is like a tree without roots. See the link below for more info.


    #origin
    www.matreyastudios.com

    ReplyDelete
    Replies
    1. This is a good website it tells you all of the info that you want so i suggest people come here

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  2. Now this is the kinda of stuff i like to read about. Thanks for brightening my day

    Jorcel
    www.imarksweb.org

    ReplyDelete