{ "items" : [
    { "id" : "http://dbpedia.org/resource/Éclair"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#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." ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Eclairs_at_Fauchon_in_Paris.jpg" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/France" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Choux_pastry",
          "http://dbpedia.org/resource/Icing_(food)" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "Choux pastry, coffee- or chocolate-flavoured cream,icing" ] ,
        "http://dbpedia.org/ontology/region" : [ "http://dbpedia.org/resource/Burgundy" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Eclairs_at_Fauchon_in_Paris.jpg?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Pastry"] } } }
