Éclair, pie or savoury pastry from France: what it is and how it is eaten

An éclair is a French pastry made from choux dough, shaped long and filled with cream, then finished with a sweet icing. It first appeared in 19th-century Lyon and is now enjoyed in many places, often as a dessert or treat. The filling can be custard, whipped cream, or other flavored creams.

Share on WhatsApp

First made in Lyon, France in the 19th century
Filled with custard, whipped cream, or flavored creams
Topped with fondant or caramel icing
Known as 'bâton de Jacob' when covered with caramel
Similar pastries include the Brazilian Carolina

What is Éclair?

An éclair is a long, golden pastry made from choux dough, which puffs up in the oven to create a crisp shell with a hollow center. After baking, it is filled with a creamy mixture such as custard, whipped cream, or chiboust cream. The top is finished with a layer of icing, often fondant, which can be flavored. Sometimes, the filling is flavored with pistachio, rum, fruit, or chestnut. The result is a pastry that combines a delicate shell with a smooth, sweet filling and a glossy topping.

Where does Éclair come from?

The éclair comes from Lyon, France, where it was first known as 'pain à la Duchesse' or 'petite duchesse' in the early 1800s. The name 'éclair', meaning 'flash of lightning' in French, appeared in both French and English by the 1860s. Some say the name refers to how quickly it is eaten, while others point to the shiny icing as the inspiration. Over time, the éclair became a classic of French pastry and spread to other countries.

How is Éclair made?

To make an éclair, choux pastry dough is piped into long shapes and baked until crisp and hollow. Once cooled, the pastry is filled with a cream, such as custard or whipped cream, using a piping bag. The top is then coated with icing, which can be flavored or colored. Variations in filling and icing flavors are common, and some versions use caramel or fruit-flavored toppings.

How and when is Éclair eaten?

Éclairs are usually served as a sweet snack or dessert. They are often enjoyed with tea or coffee, either in a bakery or at home. The pastry is eaten by hand and is popular for its mix of textures: a crisp shell, creamy filling, and smooth icing. It is a common treat in French patisseries and has become familiar in other countries as well.

Kinds of Éclair

In France, the éclair is most often filled with vanilla or chocolate custard, but other flavors like pistachio or fruit are also found. When topped with caramel icing, it may be called 'bâton de Jacob'. In Brazil, a similar small pastry is called a Carolina. In the United States, some bakeries use the name 'éclair' for pastries similar to Long John donuts, which are filled and iced but made from a different dough.

What Éclair means

The éclair is a staple of French pastry shops and is recognized as a symbol of classic French baking. It has inspired similar treats in other countries and is often chosen for celebrations or as a special treat. Its name and shape are well known, and it appears in many lists of traditional French desserts.

Questions people ask about Éclair

What is an éclair made of?

An éclair is made from choux pastry, which is baked into a long shape, then filled with cream such as custard or whipped cream, and topped with icing.

Where did the éclair originate?

The éclair was first created in Lyon, France, in the 19th century and later became popular in other countries.

What are common fillings for éclairs?

Typical fillings include vanilla or chocolate custard, whipped cream, chiboust cream, and sometimes pistachio, rum, fruit, or chestnut-flavored creams.

Are there similar pastries to the éclair?

Yes, in Brazil a similar small pastry is called a Carolina, and in the United States, some filled and iced pastries are sold as éclairs.

Is the éclair vegetarian?

Éclairs are usually vegetarian, as they are made with eggs, dairy, and flour, but do not contain meat.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Éclair", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Éclair