Sweet Paris : Clarifying the éclair
Who hasn't heard of the éclair? It is perhaps one of the most well known exports of French gastronomy, along with foie gras and champagne. Anglophones have been familiar with this oblong pastry since its appearance in a 1861 Vanity Fair magazine. But what is it exactly, besides creamy, puffy and full of chocolate? The éclair falls into the puff pastry category due to its choux pastry base, a confection ...

