What kind of pastry is used to make chocolate eclairs?
Choux pastry and often filled with pastry cream, much like eclairs. Choux pastry Choux pastry, or (), is a light pastry dough used to make profiteroles, , éclairs, French crullers, , St. Honoré cake, quenelles, Parisian gnocchi, dumplings, , , and churros. It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The pastry is used in many European and European-derived cuisines. According to some cookbooks, a chef by the name of Pantarelli or Pantanelli invented the dough in 1540, seven years after he left
Carolina (pastry) the meringue in a puff pastry tartlet to prevent her from getting dirty. She liked it so much he named it after her. The pastry is well-recognized as a Bilbao speciality, so "Señor Karolino" was the mascot for the Bilbao Carnival in 2009. Carolina (pastry) The Carolina is a typical pastry of Bilbao, Spain. It consists of a miniature pastry crust filled with custard and topped with a meringue cone. Typically the cone has a coating of sweet egg yolk glaze and dark chocolate. The principle ingredients are: Italian meringue, puff pastry or shortcrust pastry tartlet, egg yolk, and chocolate.