It is a pastry made of the same dough as the lyonnaise, but elongated and filled with chocolate, cream or pastry cream. Éclair in French means lightning and received this name because of the way it shines when covered with powdered sugar. It is believed to have been created during the 19th century by Marie-Antoine Carême, considered the first chef in history and one of the pioneers of French haute cuisine. In Venezuela they are known as Lengua de Suegra or Jumbo and in Argentina this type of cake is covered with chocolate fondant and is known as Palo de Jacob.
