Five Food Finds about the Chocolate Eclair:
- An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing.
- In French, “éclair” the dessert may have gotten its name from the “flash” of frosting that glistens across its top.
- When baking the perfect chocolate éclair, sufficient steam is essential to the construction of the inner cavern that will be filled with vanilla cream.
- MasterChef India pastry experts spent three days constructing a 26 foot tall chocolate éclair pyramid in 2010, taking the world record, according to Limca.
- The éclair originated during the 19th century in France. It was called “pain à la duchesse” or “petite duchesse” until 1850.
Today’s Food History
- 1633 Galileo was forced by the Inquisition in Rome to renounce his theory that the Earth revolved around the Sun.
- 1847 Supposedly, Hanson Crockett Gregory, of Rockport, Maine, created the doughnut. His mother’s fry-cakes were not cooked in the center, so he cut the centers out so they would no longer have undercooked centers. (I have doubts about this story)
- 1947 During the early evening Holt, Missouri received a world record 12 inches (300 mm) of rainfall in 42 minutes.
- 1947 Howard Kaylan of the music group ‘The Turtles’ was born.
- 1992 M.F.K. Fisher (Mary Frances Kennedy Fisher) died. Fisher was an American food critic and writer, author of various articles, essays and books about food, and she also translated Brillat-Savarin’s ‘The Physiology of Taste’ in 1949.
- 2002 Esther Pauline Friedman Lederer died. She wrote the ‘Ann Landers’ advice column. Her twin sister Pauline Esther, under the pen name Abigail Van Buren, wrote the‘Dear Abby’ advice column.