Eclair and Choux Cream
When it comes to delectable pastries from France, Eclair and Choux Cream are widely recognized worldwide. Both Eclair and Choux Cream are made from the same type of dough: Choux Pastry. However, what clearly distinguishes them is their shape. Today, let's get to know these two delightful pastries.
Choux Cream: The "Cream Cabbage"
Let's start with Choux Cream. Originally, in French, Choux Cream is called Choux à la Crème, which literally translates to cabbage with cream. This is because the shape of a Choux Cream resembles a small cabbage filled with various creams. The term "Choux Cream" that we commonly use is a shortened, easier-to-pronounce version.
The origin of Choux Pastry dates back to the mid-16th century, during the French Renaissance, in the kitchen of Catherine de' Medici, Queen of King Henry II. As she ascended to the throne, she brought a talented Italian pastry chef with her to the French court. This Italian chef introduced many new culinary techniques to French chefs, including the Choux Pastry we know today.
Choux Cream is a pastry made from Choux Pastry, originating in the 17th century through the development of chef François Pierre La Varenne, author of the cookbook Le Cuisinier François. The distinct characteristics of Choux Cream are its mellow sweet taste and light, airy texture. This is because Choux Pastry forms the base, shaped like a small cabbage, and then filled with cream inside. Choux Pastry is a unique dough, soft and delicate, suitable for various French pastries such as Profiteroles and Eclair.
Eclair: The Lightning of Pastries
In the 19th century, a famous French pastry chef developed the Eclair after Choux Pastry gained more popularity. Eclairs have a similar texture and taste to Choux Cream because they are made from the same Choux Pastry. However, they differ in shape, as Eclairs are elongated and topped with various creams such as vanilla, chocolate, or coffee. The French name for Eclair is Bâton de Jacob, which means "lightning bolt," due to the Eclair's slender, elongated shape resembling lightning.
Global Popularity and Diverse Adaptations
Over the years, the popularity of Eclair and Choux Cream has spread far beyond France. They can now be found in patisseries and bakeries worldwide. With their elegant appearance combined with enticing flavors, many bakeries have begun to develop their own unique recipes for these pastries, leading to greater variety.
The history of Eclair and Choux Cream is a testament to culinary creativity and cultural fusion. From their humble beginnings in France, they have evolved into world-renowned desserts, available in countless variations. Today, both pastries continue to tantalize taste buds and bring joy to dessert lovers from all corners of the globe.
In Thailand, however, many people still mistakenly believe that Eclair and Choux Cream are the same, sometimes incorrectly calling Choux Cream an Eclair. Now that you've read to the end of this article, you likely understand how Eclair and Choux Cream differ, right?
