Éclair
 | |
| Type | Pastry |
|---|---|
| Place of origin | France |
| Associated cuisine | French |
| Main ingredients | Choux pastry, flavored cream filling, icing |
An éclair (English: /ɪˈklɛər/ ⓘ ih-KLAIR or /eɪˈklɛər/ ay-KLAIR) is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiteroles, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavored custard, fruit-flavored fillings or chestnut purée. When the icing is caramel, the dessert may be called a bâton de Jacob (lit. 'Jacob's staff'). A similar pastry in a round, rather than oblong, shape is called a religieuse.