Éclair is another popular French dessert. For the first time, éclairs were made in the 19th century by Antonin Careme, the famous French chef. Word ‘éclair’ means “flash of lightning”, so called because it is eaten in a flash (very quickly). A classic éclair is prepared of 3 components, namely, a pâte à choux dough, a filling of pastry cream, and an icing.
Pâte à choux is a dough made of a flour and butter, mixed with eggs. The secret of the proper preparing consists in evaporating the steam from the butter and eggs and lifting the dough when it is heated in the oven. The hollow middle of éclair is filled with a pastry cream which is a sweet base of flour, milk, sugar, and egg yolks mixed and cooked on the stove. This dessert is usually topped with a chocolate or a caramel.