éclair
(eɪˈklɛə(r))
[Fr., lit. lightning.]
A small finger-shaped cake made of choux-pastry, and filled with any of various kinds of cream.
| 1861 Vanity Fair 2 Feb. 50/1 A waiter, whereon stood..a plate of macaroons, éclairs and sponge cake. 1870 London Society XVIII. 506/2 You get..meringue à la crême, eclairs. 1889 R. Wells Pastrycook & Confect. Guide 103 Eclairs..after baking fill with cream. 1902 Daily Chron. 15 Feb. 8/4 Chocolate éclairs are not difficult to make at home. 1925 A. Huxley Those Barren Leaves iv. iii. 291 At one of the little tea-tables..Miss Elver..was eating chocolate éclairs and meringues, messily, with an expression of rapture on her cream-smeared face. 1927 C. Mackenzie Vestal Fire i. iii, You knew that the éclairs of the Villa Amabile would effuse authentic cream and not discharge stale custard like those dreadful waistless middle-aged éclairs you had met in some houses. 1956 C. Spry Cookery Bk. xxix. 866 Pipe out in finger or éclair shapes on to lightly greased baking-sheets. 1969 H. MacInnes Salzburg Connection xi. 154 Have a chocolate éclair. |