+ Clair

Article summary

An éclair ( or ) is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiteroles, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard ( ), whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavored custard, fruit-flavored fillings or chestnut purée. When the icing is caramel, the dessert may be called a ( ). A similar pastry in a round, rather than oblong, shape is called a religieuse.

Key claims

1. P156: Q3397892 — source: Wikidata · confidence 0.95
2. P2671: /g/1z3t2qj05 — source: Wikidata · confidence 0.95
3. P31: Q15416 — source: Wikidata · confidence 0.95
4. P364: Q150 — source: Wikidata · confidence 0.95
5. P449: Q1032540 — source: Wikidata · confidence 0.95
6. P495: Q142 — source: Wikidata · confidence 0.95

Discussion questions

1. Summarise the article in your own words. Which single claim would you verify first, and why?
2. The record states that the P156 is "Q3397892". What evidence would count against this claim?
3. The record states that the P2671 is "/g/1z3t2qj05". What evidence would count against this claim?
4. The record states that the P31 is "Q15416". What evidence would count against this claim?
5. The record states that the P364 is "Q150". What evidence would count against this claim?
6. The record states that the P449 is "Q1032540". What evidence would count against this claim?
7. The record states that the P495 is "Q142". What evidence would count against this claim?
8. Which claim in this article is most likely to be revised as the sources update? How would you check its current status?
9. If two sources disagreed about one of these facts, what would you need in order to trust one over the other?

Bibliography

No sources recorded.