Eclair

An éclair is an oblong 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 typically 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 vanilla, coffee or chocolate-flavoured custard (crème pâtissière) or with whipped cream or chiboust cream and then iced with fondant icing. Other fillings include pistachio and rum flavoured custard, fruit flavoured fillings, or chestnut purée. The icing is sometimes caramel in which case the dessert may be called a bâton de