This pastry is similar to a beignet, but longer in shape and filled with chocolate, cream or custard. “Éclair” means lightning in French, and received its name thanks to the way it shines when covered in icing. It is believed to have been created in the 19th century by Marie-Antoine Carême, considered the world’s first chef and one of the pioneers of French haute cuisine. In Venezuela, they are known as “Lengua de Suegra” (Spanish for “Mother-in-law’s tongue”), or “Jumbos”, and in Argentina, this type of pastry is covered in chocolate fondant and is called “Palo de Jacob” “Jacob’s staff”.

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