Éclair is the French word for lightning. It is believed that the pastry received its name because it glistens when coated with confectioner’s glaze. We don’t know a lot about the origin of the éclair, but it is generally accepted that it originated in France around the turn of the nineteenth century.
Apart from shape, the main difference between a cream puff, which is round, and an éclair, which is oblong, is that you fill cream puffs with straight whipped creamand dust the tops with confectioners’ sugar instead of chocolate.
éclairs filled with vanilla pastry cream and topped with chocolate ganache.