The History of Éclairs

Éclairs are French pastries made by filling an oblong choux pastry shell with cream or custard and topping it with fondant. The most famous and beloved type is the chocolate éclair. The éclair is generally thought to have been created by French chef Antonin Carême. One of the first famous chefs in the world, he baked impressive treats for several royals and was responsible for creating many famous desserts, including Napoleon’s extravagant wedding cake. The name éclair means “lightning” in French and was first applied to these baked goods in the 1860s. It is thought that Antonin Carême created his own version of the pastry previously known as petite duchesse and the dessert was renamed around that time, thus giving rise to the éclair we know and love today. The first written, English-language reference to an éclair appeared in an article in Vanity Fair in 1861; this was followed by a reference in the Boston Cooking School Cook Book in 1884. Today, éclairs remain extremely popular and are considered a classic dessert in France. Unique, trendy flavors like matcha tea or mocha cream are now often offered in many parts of the world as well.