An
éclair is an oblong
pastry made with
choux dough filled with a cream and topped with 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 then is filled with a vanilla-, coffee- or chocolate-flavoured
custard (
crème pâtissière), or with
whipped cream, or
chiboust cream; and then iced with
fondant icing. 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.