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 apastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is then filled with a vanilla-, coffee- or chocolate-flavouredcustard (crème pâtissière), or with whipped cream, or chiboust cream; and then iced with fondant icing. Other fillings includepistachio- and rum-flavoured custard, fruit-flavoured fillings, orchestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob.
That was for definition
something is cooking up at my shop cakeinspiration 253 joo chiat road
we specialized on gourmet , esp the French Style
for the coming children day we are making this delightful eclairs at unbelievable price ..