éclaire

An éclair is a pastry made with choux dough, filled with cream, and topped with icing. The dough is a cooked pastry dough made from flour, water, butter, and eggs. It is piped into an oblong shape and baked until golden brown and hollow. Once cooled, the pastry is typically slit lengthwise and filled with a pastry cream, whipped cream, or custard. The top is then glazed with a chocolate fondant or sometimes a coffee or vanilla icing.

Éclairs originated in France in the 19th century. The name "éclair" is French for "lightning bolt," possibly referring to the shiny glaze on top or the rapid consumption of the pastry. While chocolate is the most classic éclair flavor, variations exist with different fillings and toppings, including coffee, vanilla, pistachio, and fruit-flavored creams.

The creation of an éclair involves several distinct steps. First, the choux pastry is prepared by boiling water and butter, then whisking in flour to form a dough. This dough is cooked briefly before eggs are gradually incorporated. The resulting paste is then piped into the characteristic oblong shape and baked. After baking and cooling, the pastry is carefully cut and filled. Finally, the glaze is applied, solidifying the dessert's appearance and flavor profile. Éclairs are enjoyed as a dessert or a special treat around the world.