An éclair is a long thin pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used for profiterole, is piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a coffee- or chocolate-flavoured pastry cream (crème pâtissière), custard or whipped cream, and topped with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée.
History of the éclair
The éclair probably originated in France during the nineteenth century. It is a popular type of cake served all over the world. The word is first attested both in English and in French in the 1860s. Some food historians speculate that éclairs were first made by Antonin Carême (1784–1833), the famous French chef. Éclair is French for "lightning," though the connection is obscure.
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Éclair (pastry), en.wikipedia.org
How to Make Éclairs, www.wikihow.com