Did you know that in French Cusine, meals ended with what was called an issue de table which only changed into desserts towards the very end of the late middle ages? Imagine going to a restaurant and ordering an issue de table. Interesting, isn’t it?
Well, French Cusine is something tremendous in the gastronomical world. It has a peculiar yet undeniable charm. From savory to sweets, everything has a flair beyond compare. And today, we talk about one such part and parcel of French cuisine, eclairs.
It is actually an oblong pastry made with choux dough, filled with cream and covered with icing. Sweet bliss is what I call it. It is one of the must-haves in a French restaurant and something that is universally loved. In french, eclairs means flash of lightning which is actually quite an apt name for it because a good eclair is almost always eaten in a flash. Trust me, it finishes before you even know it was there.
Eclairs originated in the nineteenth century and was called pain à la duchesse” or “petite duchesse” until 1850. Source
It was made for the very first time by Antonin Carême, the famous French chef who is considered to be one of the first internationally renowned celebrity chefs. But the first known recipe of eclairs in English appeared in the Boston Cooking School Cook Book (published in 1884) by Mrs. D.A. Lincoln.
So next time you have eclairs, think about these facts.
Tell me, when was the first time you had Eclairs?
This is the second post in the #Foodfact series. Check the previous post here.