The French make many delicacies from dough called pate a choux. One of these pastries is the Éclair. It is piped into an oblong shape using a pastry bag. When baked, it is light and crispy on the outside and hollow on the inside making it the perfect avenue for transporting creamy vanilla or chocolate crème.
The word “éclair” comes from the French word, meaning “flash of lightning.” The connection between this and this French pastry remains unclear.
Originating during the nineteenth century in France, the éclair was first called “pain à la Duchesse” or “petite Duchesse”. It is believed, by food historians, that éclairs were first made by French chef Antonin Careme (1784-1833).
The 1884 Boston Cooking School Cook Book, by Mrs. D.A. Lincoln, has the first known English-language recipe for éclairs.
Long Johns are marketed under the name éclairs in some parts of the United States. The two are not quite identical. Long Johns are made with donut pastry and typically filled with a vanilla pudding or custard, making it a simpler and less expensive alternative to the éclair.
Following are a few of my favorite recipes for you to make, share and enjoy #NationalChocolateEclairDay!
Do you have a recipe to share? Let’s exchange at Goldwiser! I’m here Monday through Saturday 10 am to 7 pm and I’m located at 24910 Kuykendahl Rd., Tomball, TX 77375. Just ask for Gina!