I think you all know the éclair. It is after all one of France’s most renowned creations, right behind champagne and the guillotine. But, just in case you’ve been living under a pastry-deprived rock, the éclair is an oblong shaped pastry made with pâte à choux (choux pastry – the same that is used for cream puffs) and is usually filled with either crème pâtissière (the same thing used in pépitos), simple whipped cream or custard and then topped with either a ganache glaze or fondant icing. They are generally available in chocolate or coffee flavor, but the possibilities are endless if you decide to make it chez vous.  I found a blog that has a great guide to making éclairs, and the pâte à choux recipe listed is by my favorite David Lebovitz.