Matches in DBpedia 2016-04 for { <http://dbpedia.org/resource/Éclair> ?p ?o }
- Éclair abstract "An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a vanilla-, coffee- or chocolate-flavoured custard (crème pâtissière), or with whipped cream, or chiboust cream; and then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob.".
- Éclair ingredient Choux_pastry.
- Éclair ingredient Icing_(food).
- Éclair ingredientName "Choux pastry, flavoured cream filling,icing".
- Éclair thumbnail Eclairs_at_Fauchon_in_Paris.jpg?width=300.
- Éclair type Pastry.
- Éclair wikiPageExternalLink bpt6k107860n.
- Éclair wikiPageExternalLink foodpies.html.
- Éclair wikiPageID "1980219".
- Éclair wikiPageLength "4812".
- Éclair wikiPageOutDegree "38".
- Éclair wikiPageRevisionID "704485914".
- Éclair wikiPageWikiLink Canada.
- Éclair wikiPageWikiLink Caramel.
- Éclair wikiPageWikiLink Category:Belgian_cuisine.
- Éclair wikiPageWikiLink Category:Chocolate_desserts.
- Éclair wikiPageWikiLink Category:Custard_desserts.
- Éclair wikiPageWikiLink Category:French_pastries.
- Éclair wikiPageWikiLink Chestnut.
- Éclair wikiPageWikiLink Chiboust_cream.
- Éclair wikiPageWikiLink Choux_pastry.
- Éclair wikiPageWikiLink Custard.
- Éclair wikiPageWikiLink Dough.
- Éclair wikiPageWikiLink Doughnut.
- Éclair wikiPageWikiLink Fauchon.
- Éclair wikiPageWikiLink Fondant_icing.
- Éclair wikiPageWikiLink France.
- Éclair wikiPageWikiLink French_cuisine.
- Éclair wikiPageWikiLink Fruit.
- Éclair wikiPageWikiLink Icing_(food).
- Éclair wikiPageWikiLink List_of_French_desserts.
- Éclair wikiPageWikiLink List_of_choux_pastry_dishes.
- Éclair wikiPageWikiLink List_of_custard_desserts.
- Éclair wikiPageWikiLink Long_John_(doughnut).
- Éclair wikiPageWikiLink Marie-Antoine_Carême.
- Éclair wikiPageWikiLink Paris.
- Éclair wikiPageWikiLink Pastry.
- Éclair wikiPageWikiLink Pastry_bag.
- Éclair wikiPageWikiLink Pie.
- Éclair wikiPageWikiLink Pistachio.
- Éclair wikiPageWikiLink Profiterole.
- Éclair wikiPageWikiLink Pudding.
- Éclair wikiPageWikiLink Rum.
- Éclair wikiPageWikiLink United_States.
- Éclair wikiPageWikiLink Whipped_cream.
- Éclair wikiPageWikiLink File:0_Frameries_-_Boulangerie-pâtisserie_Godefroid_(8).JPG.
- Éclair wikiPageWikiLink File:Eclair_1120005560.jpg.
- Éclair wikiPageWikiLink File:Eclairs_at_Fauchon_in_Paris.jpg.
- Éclair wikiPageWikiLinkText "Eclair".
- Éclair wikiPageWikiLinkText "Éclair".
- Éclair wikiPageWikiLinkText "éclair".
- Éclair caption "Éclairs at Fauchon in Paris".
- Éclair mainIngredient "Choux pastry, flavoured cream filling, icing".
- Éclair type Pastry.
- Éclair wikiPageUsesTemplate Template:Chocolate_desserts.
- Éclair wikiPageUsesTemplate Template:Citation_needed.
- Éclair wikiPageUsesTemplate Template:Cite_book.
- Éclair wikiPageUsesTemplate Template:Commonscat.
- Éclair wikiPageUsesTemplate Template:Infobox_prepared_food.
- Éclair wikiPageUsesTemplate Template:Other_uses.
- Éclair wikiPageUsesTemplate Template:Pastries.
- Éclair wikiPageUsesTemplate Template:Portal-inline.
- Éclair wikiPageUsesTemplate Template:Reflist.
- Éclair wikiPageUsesTemplate Template:Wikisourcelang.
- Éclair subject Category:Belgian_cuisine.
- Éclair subject Category:Chocolate_desserts.
- Éclair subject Category:Custard_desserts.
- Éclair subject Category:French_pastries.
- Éclair hypernym Pastry.
- Éclair type Food.
- Éclair type Diacritic.
- Éclair type Dish.
- Éclair type Food.
- Éclair type Page.
- Éclair type Redirect.
- Éclair type FunctionalSubstance.
- Éclair type Thing.
- Éclair type Q2095.
- Éclair comment "An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a vanilla-, coffee- or chocolate-flavoured custard (crème pâtissière), or with whipped cream, or chiboust cream; and then iced with fondant icing.".
- Éclair label "Éclair".
- Éclair sameAs Q273426.
- Éclair sameAs إصبعية_(حلوى).
- Éclair sameAs Ekler_pirojnası.
- Éclair sameAs Эклер.
- Éclair sameAs Еклер.
- Éclair sameAs Ibil_chokolad.
- Éclair sameAs Ekler.
- Éclair sameAs Category:Éclairs.
- Éclair sameAs Eclair_(Gebäck).
- Éclair sameAs Pepito.
- Éclair sameAs اکلر.
- Éclair sameAs Éclair_(pâtisserie).
- Éclair sameAs אקלר.
- Éclair sameAs Էկլեր.
- Éclair sameAs Éclair.
- Éclair sameAs Éclair.
- Éclair sameAs エクレア.
- Éclair sameAs Эклер.
- Éclair sameAs 에클레르.
- Éclair sameAs Eclair.