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Éclair (pastry) : ウィキペディア英語版
Éclair

An éclair is an oblong 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 typically 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 vanilla-, coffee- or chocolate-flavoured〔Montagné, Prosper, ''Larousse gastronomique: the new American edition of the world's greatest culinary encyclopedia'', Jenifer Harvey Lang, ed., New York: Crown Publishers, 1988, p. 401 ISBN 978-0-517-57032-6〕 custard (''crème pâtissière''), or with whipped cream, or chiboust cream; and then iced with fondant icing.〔 Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob.
==Etymology==
The word comes from French ''éclair'' 'flash of lightning', so named because it is eaten quickly (in a flash).〔(Éclair ), Dictionnaire de l'Académie française, 8th edition〕

抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
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