éclairs

Éclairs are a French pastry made from choux pastry (pâte à choux). The dough is cooked on the stove and then piped into long, slender shapes before being baked until puffed and dry. When cooled, the hollow shells are filled with a sweet filling, most commonly vanilla pastry cream (crème pâtissière) or whipped cream, and finished with a glaze.

The exact origin of the éclair is uncertain, but it is traditionally associated with French patisserie in the 19th century. The name, éclair, means “lightning” in French, a reference sometimes linked to the pastry’s speed of sale or to the bright glaze, though the precise etymology is debated.

Typical fillings and finishes define the classic éclair. The most common pairing is filled pastry cream and topped with a chocolate icing or ganache, though other flavors such as coffee, vanilla, caramel, or fruit creams are used. Savory éclairs, made with cheese, smoked salmon, or other fillings, exist but are far less common.

In serving, éclairs are typically presented at room temperature and are a staple of French patisserie as well as international bakeries. They belong to the broader family of choux pastries, which also includes profiteroles, cream puffs, and religieuses, distinguished by their fillings and decorations.