An éclair is a French pastry: a long, finger-shaped shell of light, hollow choux pastry, filled with cream or custard and iced along the top, most often with chocolate. Coffee icing is the other classic. It is a countable noun — an éclair, two éclairs — and you meet it in bakeries, cafés and dessert menus everywhere, including Taiwan, where 閃電泡芙 is on the shelf at most western-style bakeries. Spelling and accent: French writes it with an acute accent, éclair, and careful English writing keeps it, but eclair with no accent is completely normal and correct in English. Either spelling is safe. English speakers say it 'ay-KLAIR' or 'ee-KLAIR', with the stress usually on the second part. A useful relative: the same pastry, when it is round instead of long, is a cream puff (French: chou à la crème). Same dough, same filling, different shape and different name — so calling a round one an éclair will get you politely corrected by anyone who bakes.

閃電泡芙（長條形的巧克力鮮奶油泡芙）。圓的那種叫 cream puff，中文就是一般說的「泡芙」