ÉCLAIRS AS TOP PASTRY DELICACIES AND THEIR COMPREHENSION BY THE MACEDONIAN GASTRONOMIC AUDIENCE

Abstract

The so called Éclair paste or Choux paste or Pâte à choux in French or Brandteig in German (Contemporary Cook, 1965) is an essential dough for the realization of different pastry and confectionery products such as the Éclairs, Paris-Brest, Cream puffs, choux pastry lattice, choux pastry pralines, mini cream puffs, mini eclairs, croquembouches, batons de Jacob, cygnes, religieuses, arlequins, couronnes, chouquettes, and choux florentines. This kind of dough is also used for certain oriental sweets like tulumba and some Spanish-Portuguese specialty churros. The Pâte à choux, is consisted of water or milk, butter, flour, salt, and eggs. Even though this kind of pastry seems very simple to be realized, there are certain rules that need to be strictly followed. The final intention of this paper is to check if the Macedonian gastronomic audience has a real knowledge about éclairs.