Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Chocolate Eclair Pastries

Pies and Pastries

Choux pastry fingers, typically 6ins long, split and filled with whipped cream, topped with chocolate fondant icing.

"Eclair" is from the French for "lightning", but it is unclear how this came to be connected to the pastry. The name is known in England at least since an article in the 'London society' magazine of December 1870 (OED)


Eclairs with chocolate icing at Cafe Blue Hills
Image: 'georgie_grd'




See: Chocolate Eclair Sweets




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY