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Brugge 27-02-2016
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An éclair is a long thin pastry made with choux dough filled with a cream and topped with icing.
The dough, which is the same as that used for profiterole, is piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a coffee- or chocolate-flavoured[1] pastry cream (crème pâtissière), custard or whipped cream, and topped with fondant icing.[2] Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée.
The eclair probably originated in France during the nineteenth century. It is a popular type of cake served all over the world. The word is first attested both in English and in French in the 1860s.[3][4] Some food historians speculate that éclairs were first made by Antonin Carême (1784-1833), the famous French chef.[citation needed] The first known English-language recipe for éclairs appears in the Boston Cooking School Cook Book by Mrs. D.A. Lincoln, published in 1884.
Éclair is French for "lightning," though the connection is obscure.
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This is another version of an earlier photo - I cropped it on the suggestion of some of my contacts.
Thanks for the comments and faves - this made explore #79, so greatly appreciated!
Calle Deanes Cordoba, Andalucia / Spain
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