One of the most famous desserts in the world, éclair is a French pastry made of choux pastry, center-filled with custard or cream and covered with icing. The most popular of all types is the chocolate éclair made up of choux pastry filled with chocolate cream and topped with chocolate fondant icing.
Honestly speaking, a chocolate éclair is a treat sent directly from heaven. It’s made up of three super amazing and delicious ingredients. When it comes to its shape, it’s a long, hollow-shaped choux pastry that can be filled with any type of cream. This can be vanilla, chocolate, strawberry, coffee, etc. To make this more tempting, it’s further dipped or covered in any icing/fondant you desire. Although mostly, the filling inside the éclair matches the flavor of the dip/fondant/icing, you can break the tradition and try something different by filling the inside with vanilla cream and dipping the éclair in chocolate fondant.
History of an Éclair
Previously, Éclair was very famous in France by the name petite duchesse. In the 1860s, it was given the name Éclair. Many historians mention that Éclairs was created by a very famous French chef, Antonin Carême who created some of the other famous desserts including Napoleon cake and Charlotte. Éclairs was first mentioned in an article back in 1861 in Vanity Fair. After becoming famous instantly, it was included in Boston’s cooking book back in 1884.
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