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Éclair is the French word for lightning. It is believed that the pastry received its name because it glistens when coated with confectioner's glaze. We don’t know a lot about the origin of the éclair, but it is generally accepted that it originated in France around the turn of the nineteenth century. Many food historians speculate that éclairs were first made by Marie-Antoine Carême, a famous pastry chef for French royalty.

The Oxford English Dictionary traces the term ‘éclair’ in the English language to 1861. The first known recipe for éclairs appears in the Boston Cooking School Cook Book by Mrs D.A Lincoln, published in 1884.

Regardless of their history, Puckles is doing its bit in making sure they stay around for decades to come. The most common technique with éclairs is, unfortunately, to cut them in half and pipe them with fresh cream or custard. This results in the cream losing moisture and developing a hard 'crust' over the period of a day. The Puckles way is to use a high quality choux pastry and leave the hollow shell intact by injecting every éclair with freshly whipped cream. This means that the cream stays as fresh as possible and doesn’t dry out. See if you agree!

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