éclair (pastry)
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éclair (pastry)
An éclair ( or , ; ) is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiteroles, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (), whipped cream or chiboust cream, then iced with fondant icing. 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 Other fillings include pistachio- and rum-flavored custard, fruit-flavored fillings or chestnut purée. When the icing is caramel, the dessert may be called a (). A similar pastry in a round rather than oblong shape is called a religieuse. Etymology The word comes from the French , meaning 'flash of lightning', so named because it is eaten quickly (in a flash); however some believe that the name is due to ...
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La Maison Du Chocolat
La Maison du Chocolat ("The House of Chocolate") is a French chain of chocolate stores founded in Paris. It is a subsidiary of the French agribusiness group Groupe Savencia Saveurs & Spécialités. History In 1977, pastry chef Robert Linxe opened the first La Maison du Chocolat in Paris. Linxe was trained as a chocolatier in Bayonne, France and Switzerland. He later opened three more boutiques within Paris in 1987–1989, with a boutique in New York City opening in 1990. In 1995, Geoffroy d’Anglejan was named general manager of La Maison du Chocolat. In 1996, Nicolas Cloiseau began working for the chain, and Linxe later noticed his work and created a position for Cloiseau in product design. In 2007, the brand celebrated its 30th anniversary. D’Anglejan named Gilles Marchal as successor to Linxe. In 2012 d’Anglejan named Cloiseau to succeed Marchal with the title Master Chef. In June 2018, Guillaume Mazarguil became the CEO of La Maison du Chocolat. Controversies In Ju ...
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Long John (doughnut)
A Long John (also known as a bar, éclair, or finger doughnut) is a bar-shaped, yeast risen doughnut either coated entirely with glaze or top-coated with cake icing. They may be filled with custard or cream. Names for the doughnut are highly regional, with the term ''Long John'' used frequently in the Midwestern U.S., Canada, and Texas. In other parts of the United States and Canada, such as the Mid-Atlantic and Central Canada, Long Johns are sometimes marketed as "éclairs"; the two pastries look similar but are created with different types of dough (steam-puffed vs. yeast-risen) and sometimes different fillings (the éclair may have chiboust cream). The éclair has (usually chocolate) fondant icing. On the American West Coast and British Columbia, Long Johns are called bars or bar doughnuts, such as the maple bar (topped with a maple glaze
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