Mousse Au Chocolat & Éclairs
By: Amanda McLoud
Éclairs were first made by Antonin Careme. But no one knows exactly where
he first created the dessert.
The first know recipe was found In the Boston cooking school
cook book by Mrs. D.A. Lincoln in 1884.
The special dough makes this dessert a very
convenient pastry dough for the base of the éclairs.
The word éclair was first attested in England and
France. Éclair is translated the same in French… its brief and short, because you have
to eat it fast.
The traditional/original
chocolate éclair recipes fro
m
1884 uses vanilla pastry
cream as a filling and a rich
chocolate glaze on top.
Éclair is French for lightning. Its believed
that the pastry takes after the word
lighting because of how it sparkles when
coated with the chocolate glaze.
Mousse Au Chocolat is a French favorite dessert and also in
many different countries. The French even put sardines and
anchovies in some of the mousse. It seems gross to us
but to them it’s a country favorite.
Mousse Au Chocolat means foam in French. To make the foam on top of the dessert you separate the egg whites from the
yokes.
With slight changes to the recipes, were France adds
ingredients that are popular
there but not in other places.
Like other places may include.
The dessert can also vary flavors
and foams. The foam doesn’t
always have to be chocolate it
can be anything the bakers
wants it to be. It also comes in
many different forms and
shapes, from being pudding like
to in rolled ball form.
We are still unsure of were
mousse au Chocolat originally
ordinated from, if it was in
France or not. But we do know
that the dessert has been
around since the eighteenth
century. There isn’t much
background information about
mousse au chocolat’s history
You then whip the whites till
there white and foamy then add
however much chocolate you
want. Mousse au Chocolat is can
be low in sugars and also a
healthy alternative to its cousin
chocolate pudding.
The favorite dessert can be found in almost every café
on the streets of France. There
are little cafes on almost every
street corner which offer the
delicious dessert, it is very unusual to
go to any food franchise and
have them not offer any mousse
au chocolate.
There are hundreds of different
varieties of mousse au Chocolat.
The mousse itself is very complicated to make from scratch. The hardest part is
to form the pudding like batter
and create the right consistency.
The Ferguson Plarre Bake house was the first bake house to start selling the éclairs discovered by Antonin
Careme.