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| Type | Pastry |
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| Place of origin | France |
| Associated cuisine | French cuisine |
| Main ingredients | Choux pastry, flavoured cream filling, icing |
 Media: Éclair | |
Anéclair (English: /ɪˈklɛər/ ⓘ ih-KLAIR[1]or/eɪˈklɛər/ ay-KLAIR,[2] French: [eklɛːʁ] ⓘ; lit. 'lightning') 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 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 is filled with custard (crème pâtissière), whipped creamorchiboust cream, then iced with fondant icing.[3] 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 Jacob[4] (lit. 'Jacob's staff'). A similar pastry in a round rather than oblong shape is called a religieuse.
The word comes from the French éclair, meaning 'flash of lightning', so named because it is eaten quickly (in a flash);[5] however some believe that the name is due to the glistening of the frosting resembling lightning.[6]
The éclair originated during the nineteenth century in Lyon,[7] France where it was called pain à la Duchesse[8] ('Duchess-style bread') or petite duchesse ('little duchess') until 1850.[9] The word is first attested both in English and in French in the 1860s.[10][11]
Dunkin' Donuts markets Long John doughnuts as eclairs in the United States.[12] National Eclair Day is celebrated on June 22 in the U.S.[13]
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| Cakes |
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| Pies and tarts |
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| Cookies |
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| Ice cream |
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| Other |
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