Custard-Filled Éclair – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Custard-Filled Éclair
Category: Baked Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 112g, 1 cream puff

Intro: I love éclairs, they are easy to eat, and the sweet pastry combined with the soft centre, and the chocolate coating on top, combine to produce a taste sensation! They are made from choux dough which is the same as they use for profiteroles, and instead of having a raising agent in it then this dough uses a lot of moisture instead so steam is created during baking which puffs the pastry out and gives it a fluffy texture. Then it is piped full of cream or custard, and coated with chocolate.

The history of the éclair is clouded, but it looks like it was probably made in the 1800′s in France, maybe by a chef called Antonin Carême. The first published recipe for them was in the Boston Cooking School Cook Book by Mrs. D.A. Lincoln which was first seen in 1884. Since then it has become a firm favorite around and the world and is enjoyed by millions every year.

Footnotes:

None

Source:

The nutrition facts for this custard-filled éclair were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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