What Makes an Éclair the Éclair?
It is unknown why eclair, meaning lighting/flash in French, has been applied to this pastry. Some think it's because you often eat them in lightning speed, meanwhile some refer to the gleam of light from the shiny glaze.
The choux[shu] pastry is a key component of the éclair. It is also used in making cream puffs and profiteroles. This pastry rises only from the action of steam. It doesn't use any yeast, baking soda, or baking powder. This makes the eclair different from any dessert. The light and slightly crispy shell with our mouthwatering filling make an unforgettable experience.
