Eclair
A choux pastry filled with cream and topped with icing.
An éclair is a pastry made with choux dough filled with a cream and topped with a flavored icing. The word is first attested both in English and in French in the 1860s.
- type
- Pastry
- origin
- Lyon, France
- century_created
- 19th century
- earlier_name
- pain à la Duchesse or petite duchesse
- first_attested
- 1860s
- key_ingredients
- choux dough, cream filling, flavored icing
Lore & Background
The word 'éclair' is first attested both in English and in French in the 1860s. The dough used is the same as that for profiteroles, typically piped into an oblong shape with a pastry bag and baked until 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. A similar pastry in a round shape is called a religieuse.
Reader's Guide
The éclair is a classic French pastry that has become a staple in bakeries worldwide. Its significance lies in its simple yet elegant construction: a light, hollow choux shell filled with rich cream and topped with glossy icing. The name 'éclair' means 'flash of lightning' in French, so named because it is eaten quickly, though some believe the name refers to the glistening of the frosting resembling lightning. The pastry's history traces to 19th-century Lyon, where it was originally known as pain à la Duchesse. Its legacy includes variations such as the bâton de Jacob (with caramel icing) and the round religieuse. In the United States, Dunkin' Donuts markets Long John donuts as eclairs, and National Eclair Day is celebrated on June 22. In Brazil, a miniature version is called a Carolina. The éclair remains a benchmark of pastry skill, showcasing the versatility of choux dough and the artistry of filling and glazing.
Did You Know?
- The word 'éclair' means 'flash of lightning' in French, so named because it is eaten quickly.
- When the icing is caramel, the dessert may be called a bâton de Jacob.
- National Eclair Day is celebrated on June 22 in the United States.
Frequently Asked Questions
What is an éclair?
An éclair is a classic French pastry built from a puff of choux dough, stuffed with a cream filling, and finished with a layer of flavored icing on top.
Where did the éclair originate?
The pastry traces its roots back to Lyon, France, where it was first developed during the 19th century.
What are the three essential components of an éclair?
The build relies on choux dough as the structural base, a cream filling for the interior, and a flavored icing that coats the top.
What was the éclair called before it received its current name?
Before the term 'éclair' stuck, the pastry went by the names pain à la Duchesse or petite duchesse.
When did the word 'éclair' first appear in written language?
Both English and French sources first record the term in the 1860s, marking when the name became established in both languages.
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