Éclairs are a delicious sweet treat for anytime of the year. But did you know this pastry is celebrated on its own special day, June 22?
One of the neat things about éclairs is the pastry they are made from. Choux pastry has been around for a few hundred years and is popular in French and Spanish desserts. The French word "choux" means "cabbage" — referring thankfully not to the flavour, but to the cabbage-like shape it forms when cooked. Steam causes the pastry to puff up, leaving space to fill it with cream.
In the case of éclairs, choux pastry is piped in an oblong shape, baked, and then filled with cream and topped with a glaze or icing. Éclairs are usually filled with fresh cream and topped with chocolate. But they come in all sorts of fancy flavours, including lemon, pistachio, and salted caramel.
While it's hard to be sure, the inventor of the éclair is said to be Antonin Carême, who lived from 1784 to 1833. Celebrity chefs back in the day were not as common as they are now, but Carême was famous for his cookbooks and cakes. He even baked Napoleon's wedding cake!
Originally, éclairs were called "pain à la Duchesse" (Duchess-style bread). The word "éclair" translates to "lighting flash." Some say this is because of its shiny glaze. Others argue it's because éclairs are eaten – you guessed it – in a flash!
Learn more about desserts and maybe bake a few yourself with these tasty reads.
Bake Like A French Pastry Chef by Michel de Rovira and Augustin Paluel-Marmont
Bake Like A Pro by Falynn Koch
Custom Confections by Jen Besel
The Delish Kids (Super-Awesome, Crazy-Fun, Best-Ever) Cookbook by Joanna Saltz
My Cook Book of Baking by Laura and Jess Tilli
Yummy: A History of Desserts by Victoria Grace Elliott
Browse more books about baking!
Image source: "Mmm... chocolate eclairs" by jeffreyw is licensed under CC BY 2.0.