|
|
 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: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |