Chocolate-glazed choux, gone in a flash, just as its name promises.
Éclair au Chocolat is a medium brown.
It can be described as medium, moderate, dim and gloomy.
Set in white, because white reads best on it.
Eclair au Chocolat was a French Thoroughbred racehorse and sire. As a three-year-old he won the Grand Prix de la Ville de Vichy and then established himself as one of the best of a strong generation of European horses with wins in the Prix Royal Oak and the Prix de l'Arc de Triomphe. After retiring to stud in 1939 he was taken to Germany during the Occupation of France. His final fate is unknown.
Read on WikipediaAn éclair is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiteroles, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard, whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavored custard, fruit-flavored fillings or chestnut purée. When the icing is caramel, the dessert may be called a bâton de Jacob. A similar pastry in a round, rather than oblong, shape is called a religieuse.
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