Eclairs, literally means flash. A flash of inspiration I would say. Apparently Antonin Careme had to do with them: the great French pastry chef who in 1850 transformed what were called “petit duchesse”, oblong cakes of choux pastry covered with almond flakes, in sophisticated pastries filled with chocolate or coffee cream and covered with fondant. Not called yet eclairs, the name is given years later and it seems that is due to the fact that these little cakes are eaten in…
Dessert, Cake, Pie & Co recipe To highlight Where they come from
