clairs

Clairs, more commonly written éclairs in French, are a classic French dessert consisting of a long, hollow choux pastry shell filled with cream and coated with icing. In English, the plural is often spelled eclairs or éclairs, and the one-word form éclair is used for the singular.

Origin and name

Éclairs originated in France in the 19th century. The exact inventor is unclear, but the pastry quickly became a staple of pâtisserie. The name likely refers to the lightning-fast shape and the idea of a quick, bright bite, though its precise etymology is uncertain.

Ingredients and preparation

The pastry is made from pâte à choux, prepared by cooking water or milk, butter, salt, and flour, then beating in eggs. The batter is piped into oblong shapes and baked until puffed and dry. Once cooled, the éclairs are slit and filled with pastry cream (crème pâtissière), typically vanilla. They are finished with a glaze or fondant icing, often chocolate or vanilla, though other flavors are common. Modern versions may use whipped cream, flavored mousses, or alternate fillings.

Varieties and reception

Traditional éclairs are vanilla- or chocolate-glazed, with many regional or contemporary variants featuring coffee, caramel, pistachio, fruit, or other fillings. They are widely available in bakeries and pâtisseries around the world and are frequently featured in special occasions and dessert menus.

Storage and notes

Éclairs are best enjoyed soon after assembly to preserve the contrast between crisp pastry and creamy filling. Refrigeration is common for filled versions, but can soften the choux shell.