Eclair
Choux eclairsThe author of this oblongAn airy pastry made from choux pastry with cream inside is attributed to the famous French chef Marie-Antoine Careme (1784-1833), who managed to work for Rothschild, the English King George IV and even the Russian Tsar Alexander I. The dough for eclairs is brewed in hot water, melting butter, sugar and salt in it, then carefully mixing in the flour and finally adding eggs one at a time. The choux pastry turns out shiny and elastic. It is squeezed onto a baking sheet using a pastry syringe or a cornet. During baking, the eclairs inflate and become covered with a shiny crust. The cooled cakes are filled with cream using a syringe or a longitudinal cut. In addition to dessert eclairs with butter, custard or protein cream, there are also snack eclairs. Inside them you can find mushroom, meat, vegetable or cheese filling. Sweet eclairs are usually covered with chocolate icing or sprinkled with powdered sugar or nut crumbs. Translated from French, éclair means "lightning". In Germany, eclairs are called no less poetically: "love bone" (Liebesknochen), "hare's paw" (Hasenpfote) or "coffee bar" (Kaffeestange). Profiteroles Profiteroles are essentially the same eclairs, only small and round. In French, the word profitrole originally meant a small monetary reward, a bonus, a valuable acquisition - in short, a trifle, but nice. Like eclairs, profiteroles can be dessert or snack depending on the filling. Empty profiteroles, as well as those with mushroom or meat filling, are served with soups and broth.
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