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Éclair (pastry)

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Éclair (pastry)
Food
Wikipedia articleDbpedia source
An éclair is an oblong pastry made with choux dough filled with a cream and topped with 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 then is filled with a vanilla-, coffee- or chocolate-flavoured custard (crème pâtissière), or with whipped cream, or chiboust cream; and then iced with fondant icing. 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.
Éclair (pastry)
Alias custard stuffed buns (US)
Ingredient Choux pastry Icing (food)
Origin France
English Wikipedia http://en.wikipedia.org/wiki/Éclair_(pastry)
Spanish wikipedia http://es.wikipedia.org/wiki/Pepito
Wiki page external link http://www.foodtimeline.org/foodpies.html http://gallica2.bnf.fr/ark:/12148/bpt6k107860n

Conceptual map: Éclair (pastry)

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Fecha publicación: 28.8.2014

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