| 词条 | Éclair |
| 释义 |
| name = Éclair | image = File:Eclairs at Fauchon in Paris.jpg | caption = Éclairs at Fauchon in Paris | image_alt = Éclairs at Fauchon in Paris | alternate_name = | country = France | national_cuisine = French cuisine | year = | type = Pastry | course = | served = | main_ingredient = Choux pastry, flavoured cream filling, icing | minor_ingredient = | variations = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }} An éclair (also known as a sweet baguette) is an oblong pastry made with choux dough filled with a cream and topped with chocolate 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 then filled with a vanilla-, coffee- or chocolate-flavoured[1] custard (crème pâtissière), or with whipped cream, or chiboust cream; and then iced with fondant icing.[1] 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.[2] EtymologyThe word comes from French éclair "flash of lightning", so named because it is eaten quickly (in a flash).[3] HistoryThe éclair originated during the nineteenth century in France where it was called "pain à la Duchesse"[4] or "petite duchesse" until 1850.[5] The word is first attested both in English and in French in the 1860s.[6][7] Some 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. North AmericaSome pastry chains in the United States and Canada[8] market Long John doughnuts as éclairs or éclair doughnuts. Long Johns are not identical to éclairs, as Long Johns use doughnut pastry, which is yeast-risen or batter-derived, rather than choux dough, which is steam-puffed. Long Johns are usually filled with vanilla pudding or custard and topped with cake icing. In Lima and Kenton, Ohio, these are more commonly known as "filled sticks".{{Citation needed|date=August 2018}} See also{{Portal|France|Food}}{{div col|colwidth=30em}}
References1. ^1 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}} 2. ^{{Harv|Montagné|1961|loc=Éclair|p=365}} 3. ^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 4. ^{{Harv|Gouffé|1873|p=288}} 5. ^{{Harv|Montagné|1961|loc=Duchesses|p=357}} 6. ^Oxford English Dictionary, 1861. Petit Larousse, 1863. 7. ^{{cite book |last= Gouffé |first= Jules |authorlink = Jules Gouffé |title= Le Livre de Pâtisserie |url= http://gallica2.bnf.fr/ark:/12148/bpt6k107860n |format= PDF |accessdate= 2009-03-24 |year= 1873 |publisher= Hachette |location= Paris |language= French |isbn= |oclc= |doi= |id= |page= 288 |chapter= Entremets détachés |chapterurl= http://gallica.bnf.fr/ark:/12148/bpt6k107860n.image.f310 |quote= 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. |ref= |bibcode= |laysummary= |laydate= |postscript= }} 8. ^{{cite web|url=https://www.krispykreme.com/menu/Doughnuts/Strawberry-Shortcake-Eclair|title=Krispy Kreme Doughnuts|author=|date=|website=www.krispykreme.com|accessdate=4 May 2018|deadurl=no|archiveurl=https://web.archive.org/web/20171027130721/http://krispykreme.com/menu/Doughnuts/Strawberry-Shortcake-Eclair|archivedate=27 October 2017|df=}} Bibliography
External links{{commons category|Éclairs}}{{wikisourcelang|fr|Le Livre de Pâtisserie/Deuxième Partie/Chapitre IX#Pains à la duchesse au café|Pains à la duchesse (éclair) au café}}
5 : Belgian cuisine|Chocolate desserts|Custard desserts|French pastries|Stuffed dishes |
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