Éclair
Cream-filled pastry
From Wikipedia, the free encyclopedia
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 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 (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing.[3] 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 bâton de Jacob[4] (lit. 'Jacob's staff'). A similar pastry in a round rather than oblong shape is called a religieuse.
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Etymology
History
Variants
Dunkin' Donuts markets Long John donuts 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]
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