Our Lemon Eclair is an oblong pastry made with choux dough filled with a Sheep’s Milk custard cream with (real!;) organic lemons and topped with a delicious Sheep’s whipped cream.
The éclair originated during the nineteenth century in France where it was called “pain à la Duchesse”or “petite duchess” until 1850. The word is first attested both in English and in French in the 1860s. Some food historians speculate that éclairs were first made by Antonin Careme (1784–1833), the famous French chef. The first known English-language recipe for éclairs appears in the Boston Cooking School Cook Bookby Mrs. D.A. Lincoln, published in 1884.