Éclair

An éclair is a delectable pastry crafted from choux dough, filled with creamy custard or flavored cream, and topped with a luscious chocolate glaze. The dough is shaped into an elongated form, baked until it becomes hollow, and then filled and glazed to perfection. The name "éclair" is derived from the French word for "flash of lightning" suggesting how swiftly people tend to consume these delightful treats.

The origin of the éclair can be traced back to 19th-century France, where it was originally known as "pain à la Duchesse." It is believed that the renowned French chef Antonin Carême was among the first to create éclairs. The first English-language recipe for this pastry appeared in the 1884 "Boston Cooking School Cook Book" by Mrs. D.A. Lincoln.

In North America, some pastry shops in the U.S. and Canada sell Long John doughnuts as éclairs or éclair doughnuts. However, there are notable differences: Long Johns are made with doughnut pastry rather than choux dough, typically filled with vanilla pudding or custard, and topped with cake icing. In certain regions, such as Lima and Kenton in Ohio, Long Johns are commonly referred to as "filled sticks."