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Chocolate Eclair Pastries
Pies and Pastries

Choux pastry fingers, typically 6ins long, split and filled with whipped cream, topped with chocolate fondant icing.

"Eclair" is from the French for "lightning", but it is unclear how this came to be connected to the pastry. The name is known in England at least since an article in the 'London society' magazine of December 1870 (OED)


Eclairs with chocolate icing at Cafe Blue Hills
Image: 'georgie_grd'




See: Chocolate Eclair Sweets


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