écourtée

Écourté is a term used in the French pastry-making tradition, specifically in the preparation of éclairs. An éclair is a type of filled pastry made with a light and airy dough, typically topped with a glaze or icing. In French patisserie, the terms éclair and écourté are sometimes used interchangeably, although éclair specifically refers to the filled pastry.

Écourté, on the other hand, refers to a type of éclair dough that has not been piped through a large star tip to create the characteristic éclair shape. Écourté dough is instead piped through a smaller round tip, resulting in a longer and more delicate éclair that is often referred to as a "Parisian" or "French" éclair.

Écourté dough is typically piped onto a baking sheet lined with parchment paper, and the resulting éclairs are then baked until golden brown. They are often filled with a light and airy cream, such as a diplomat or diplomat's cream, and topped with a glaze or icing. Écourté éclairs are prized for their delicate texture and flavor, and are often served as a specialty pastry in French patisseries and bakeries.

The term écourté is thought to derive from the French verb "écourter," which means "to shorten." In the context of éclair-making, this refers to the way in which the dough is cut and shaped before being piped onto the baking sheet. Écourté éclairs are a beloved specialty of French patisserie, and are enjoyed by aficionados of French pastry-making around the world.