The eclair is a long French pastry that vis made with the choux pastry. It is then filled with the pastry cream or the custard. Then you can dip it in the fondant icing. Chocolate éclair is perhaps the most popular éclair. chocolate fondant serves as the topping of this chocolate eclair. Also, you can use the filling of chocolate custard or the pastry cream. You can also try to make the chocolate éclair at home. Though it does takes time to make this, but it is easy to make. Also, you will get many recipes on the internet to make the éclair. So try to make one at home.
Eclair: The History
It was in the year 1860 that the éclair was first invented. This pastry was described as what was earlier called as the petite Duchesse in France. This éclair can be made by the French chef Antonin Careme. He also made the other desserts like the Charlotte, Napolean cake. This éclair is again made its popularity. Nowadays, you can find the éclair to be filled with different and unique fillings; these include the matcha tea, mocha cream filling. you can also decorate the top of the eclair with fresh fruits and some fruit glazes as well. You can also find the frozen eclairs that have the ice cream filling.
What Do You Think Makes The Éclair An Éclair?
Do you what is the main ingredient of the éclair? The main ingredient is choux pastry. Choux pastry forms the main ingredient of the éclair. This is also used to make the cream puffs, gougeres, profiteroles. Only the steam can give rise to this pastry. Yeast, baking soda or baking powder is not used to make Eclairs. Hence this eclair is different from the other long shaped doughnuts. As the other long doughnuts are made with the help of another leavening.
With the help of heated milk, sugar, water, salt, butter you can make the choux pastry. Then you can add the bread flour so that it can get immersed in it. Then let it cool for some time, and then you can add the eggs. Then you have to put the dough in the pastry bag. Then pipe the same on the baking sheets in the long eclairs shapes. If you are making the cream puffs, gougeres, then you can do the spooning. Then you have to bake the dough at high heat. This will help to create the steam, and also your dough will rise. After that, you have to lower the temperature of the oven so that it will be completely baked. Also, your pastry will become brown.
The result after making the eclair that you will get is airy. It will be almost like a hollow shell, which is quite crisp on the upper part. So you can also ice it. After you have cooled this, you can add the fillings that you want. It is better that you use a thick filling for your éclair. As this will prevent your pastry from getting soggy.