Eclair

Éclair (French éclair — “lightning”) is a classic French pastry of elongated shape made of tender choux dough (pâte à choux), filled with cream and topped with glaze. Its name, by one version, hints that it is eaten quickly, like a flash of lightning.

The base of the éclair is choux dough, which has a unique property: during baking the moisture in it turns to steam that “inflates” the dough from within, forming a cavity inside. This cavity is then filled with cream — classically custard (crème pâtissière), and also with cream, chocolate, coffee, or fruit fillings. On top the éclair is covered with a shiny fondant glaze or ganache, whose colour and flavour usually hint at the flavour of the filling (chocolate, coffee, vanilla, fruit). The flavour of the éclair is a harmony: crisp tender dough, a rich creamy filling, and a sweet glaze. The éclair is one of the cornerstone items of French confectionery and a symbol of classic baking loved the world over. Modern confectioners create refined signature éclairs with unexpected flavours and striking decoration. Making a perfect éclair — with even, well-risen dough — is considered a mark of a confectioner's mastery.