1. Mousse Au Chocolat & Éclairs By: Amanda McLoud

2. Éclairs were first made by Antonin Careme. But no one knows exactly where he first created the dessert.

3. The first know recipe was found In the Boston cooking school cook book by Mrs. D.A. Lincoln in 1884.

4. The special dough makes this dessert a very convenient pastry dough for the base of the éclairs.

5. 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.

6. The traditional/original chocolate éclair recipes from 1884 uses vanilla pastry cream as a filling and a rich chocolate glaze on top.

7. 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.

8. 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.

9. Mousse Au Chocolat means foam in French. To make the foam on top of the dessert you separate the egg whites from the yokes.

10. With slight changes to the recipes, were France adds ingredients that are popular there but not in other places. Like other places may include.

11. 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.

12. 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

13. 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.

14. 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.

15. 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.

16. The Ferguson Plarre Bake house was the first bake house to start selling the éclairs discovered by Antonin Careme.