"eclair" news and stories

Happy National Chocolate Eclair Day!

With the rich, cream-filled cream-puff pastry dough draped with a decadent chocolate topping, the chocolate éclair proves sans aucun doute that the French sure know their patisseries.

The origins of the oblong pastries are uncertain, but the éclair takes its name from the French word for "lightning," which, according to the guide An A-to-Z of Food and Drink, was suggested by the light gleaming from their coating of fondant icing."

We sought out a recipe from French chef Pierre Hermé -- but don't be daunted by the amount of steps. Warns one previously intimidated blogger who masterfully executed the dessert, "The bane of home cooks everywhere -- a long list of sub-recipes -- is out in full force, but such is the nature of pastry recipes." We think you'll find this éclair to be overflowing with sweetness and well worth the effort.

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I fell in love with eclairs when I was just a teenager, working in a deli. We'd get a shipment of pastries from a local pastry shop once a week, and I quickly learned that these delicacies of pate a choux, pastry cream and dark chocolate were best fresh. If no one else was around, I'd sometimes pay half-price for one of them and eat it for breakfast (technically, against the rules, but in the spirit of understanding my product, no?). Days later I felt badly selling them, the pastry no longer flaky and light, the cream no longer vanilla-scented but more like deli-fridge-scented.

When I saw these treats from Renaissance Culinaire, I knew they were fresh. You can just taste chocolate ganache, can't you? It would be a crime to let these go until tomorrow. Next time you make cream puffs, Amber, I'll be happy to help you save them from languishing uneaten...

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