Eclair

An éclair is a classic French pastry consisting of a long, slender shell of choux pastry that is baked until puffed and hollow. Once cooled, the shell is slit or piped with a filling, most commonly crème pâtissière (pastry cream) or whipped cream, and then glazed with icing. The traditional size is about 6 to 12 centimeters in length, and the éclair is typically served chilled or at room temperature.

Preparation centers on choux pastry, made by cooking water or milk with butter, then adding flour to form a smooth dough that is cooked briefly on the heat. Eggs are incorporated to create a pipeable batter, which is then piped into oblong shapes and baked until risen and dry. After cooling, the pastry is filled and topped. Common fillings include vanilla or chocolate pastry cream, though other flavors such as coffee, pistachio, or fruit creams are also used. Glazes range from white fondant to dark chocolate, with chocolate being the most popular variation.

The term éclair means “lightning” in French, a name that may refer to the pastry’s slender form and the speed with which it is eaten, though the exact origin is unclear. The éclair became a staple of French pâtisserie in the 19th century and subsequently spread worldwide, where it has developed numerous regional and contemporary fillings and finishes.

Variations and adaptations include mini éclairs, filled versions with non-dairy creams, and éclairs topped with caramel, ganache, or flavored glazes. It remains a versatile, widely enjoyed pastry in pastry shops and bakeries globally.