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.