Éclairs in general are a, usually oblong, type of pastry that originated in 19th century France and whose name comes from the French word meaning "flash of lighting" because they are eaten so quickly. There are different types of éclairs.
Éclairs are made from choux (pronounced "shoe") pastry, which is a light type of pastry made from eggs, butter, flour and water and which lacks a raising agent. Instead, the water content of the pastry, which is high, is what causes it to rise when cooked.
After éclairs are baked they are then filled with such as whipped cream, chiboust cream or a flavoured crème pâtissière. After this, they are then iced; in the case of the chocolate éclair, the icing is naturally chocolate.
No comments:
Post a Comment