The Classic Chocolate Éclair


We`re sure whoever tried this delicate Chocolate Éclair will fall in love with it instantly. The rich cream filling and the thick chocolate glaze make it a delicious treat for many. Let`s have a glimpse of its history. Story behind its origin: Chocolate Éclair is known to have originated in France during the nineteenth century the nineteenth century. In France, it was known as “pain à la duchesse” or “petite duchesse” until 1850.


The word Chocolate Éclair is first attested both in English and in French in the 1860s. It`s noted that éclairs were first made by Antonin Carême, one of the well-known chefs at the beginning of the 19th century. In fact, he`s known as one of the first to practice grande cuisine that elevated him to the celebrity chef status. He had established his own pastry shop and later moved to London to cook for George IV. He is believed to be the creator of the French Éclair.


Why is it called Éclair? Chocolate Éclair is made with choux paste (cream puff pastry dough). The dough is piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. It is either filled from a hole made in one end, or split lengthwise and filled. Vanilla pastry cream or whipped cream is the traditionally used as the filling, and it is usually topped with a chocolate fondant or confectioners’ glaze. And this topping really adds a sparkle to this pastry. Perhaps, that`s why it`s called Éclair, the French word for lightning. Its popularity is not just confined within France. Over the years, this French Dessert has become one of the most loved desserts around the world. Feel like having a crispy Chocolate Éclair? Just walk in; that delicious delight is waiting for you here at Pandhal. We’d recommend to not wait till evening, because this delight sells like hot cake!