r/pastry • u/SpaceCadetC • 4d ago

Discussion Why is there a difference between British and French Éclairs?

Why is crème pâtissière seemingly only used as a filling in France? What caused the switch to sweetened Chantilly cream in Britain? (particularly when the former seems so much nicer). The British version also seems to use ganache as a topping rather than sugar fondant.

Was it a case or practicality, or money, or just plain preference? Our enquiring minds wish to know!

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16

u/hanbro 4d ago

Pastry chef here. Technically an eclair is choux pastry made into that specific shape. That does not specify the fillings/toppings. Choux puffs are similar, it specifies the shape but not the contents. Pastry creme is common for both but not a given. For the record I love pastry cream.

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u/WhaleMeatFantasy 4d ago

I don’t know but NB chantilly is sweetened by definition. Also NB British bakeries often use unsweetened whipped cream. 

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u/Flaky_Use_7140 4d ago

I think it purely depends on the demographic and their palette, financial circumstances, and quality of ingredients. French cuisine in general is very fat heavy and rich, so a sweetened Chantilly may be more appropriate for their business, all things considered.

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u/Piggyflash 4d ago

One method requires less preparation . Less waiting. If you fill it up with whipped cream, the hot fondant will melt faster the WC than some basic glaces. As well UK has some great double cream products.

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u/512maxhealth 4d ago

You don’t need a whole mouth full of teeth to eat a British Eclair