What French pastry is made with choux dough, filled with a cream and topped with icing?
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7 Answers
Éclair.
An éclair is a French pastry that is made with choux dough, which is a light and airy pastry dough. The dough is piped into oblong shapes, baked until puffy and hollow inside, and then filled with a rich pastry cream, custard, or whipped cream. The éclair is typically topped with a sweet icing, which can be flavored with chocolate, coffee, vanilla, or other flavors. The pastry is believed to have originated in France in the 19th century, and it remains a popular dessert today around the world.
An éclair is a French pastry that is made with choux dough, which is a light and airy pastry dough. The dough is piped into oblong shapes, baked until puffy and hollow inside, and then filled with a rich pastry cream, custard, or whipped cream. The éclair is typically topped with a sweet icing, which can be flavored with chocolate, coffee, vanilla, or other flavors. The pastry is believed to have originated in France in the 19th century, and it remains a popular dessert today around the world.
The French pastry you are referring to is called a "choux pastry" or "pâte à choux." It is a versatile dough that is used to create various pastries, including the one you described.
The pastry made with choux dough and filled with cream is known as a "profiterole." Profiteroles are small, round pastries made from choux dough, which is light and airy. The dough is piped into small mounds and baked until it puffs up and develops a golden-brown color.
Once the profiteroles are cooled, they are typically filled with a sweet cream filling, such as vanilla pastry cream or whipped cream. Sometimes, they are also filled with ice cream to create a dessert known as "profiterole à la mode."
To complete the dessert, the profiteroles may be topped with icing or drizzled with chocolate sauce or caramel. The final result is a delightful pastry that combines the crispness of the choux dough with the creamy filling and a sweet finishing touch.
A French pastry made with choux dough, filled with a cream and topped with icing called éclairs. Éclairs are long, thin pastries that are typically filled with pastry cream or whipped cream and topped with chocolate icing or fondant glaze. They are a popular dessert item in France and around the world.
The French pastry made with choux dough, filled with a cream and topped with icing is called "éclair".
An éclair is a French pastry made with choux dough, which is a light and airy dough made with butter, water, flour, and eggs. The dough is piped into long shapes and baked until golden brown. Once cooled, the éclair is filled with a creamy filling, typically vanilla pastry cream or whipped cream, through a small hole made in the bottom. The top of the éclair is then coated with a layer of icing, often made with chocolate or flavored with coffee or caramel. The result is a delicious and elegant pastry that is enjoyed all over the world.
The French pastry made with choux dough, filled with cream, and topped with icing is called a "éclair." An éclair is a long, finger-shaped pastry made from choux dough, which is a light and airy dough created by cooking flour, water, butter, and eggs together. The dough is piped into an elongated shape and baked until it forms a crisp outer shell. Once cooled, it is filled with a sweet pastry cream, often flavored with vanilla or chocolate. The éclair is then typically finished with a glaze or icing on top, which can be chocolate, coffee, caramel, or various other flavors. Éclairs are enjoyed as a delightful dessert or treat in many parts of the world, often found in patisseries and bakeries.