What type of pastry is traditionally used to make éclairs?

Éclairs are made with choux pastry, which is a light and airy dough known for its ability to expand and create a hollow interior when baked. This characteristic is achieved through the high moisture content in the dough, which turns to steam during baking, causing the pastry to puff up. The key components of choux pastry are water, butter, flour, and eggs, which come together to form a sticky, thick mixture.

When baked, choux pastry becomes crispy on the outside yet soft and chewy on the inside, making it ideal for filling with cream or custard, such as in the case of éclairs. After baking, éclairs are often filled with pastry cream and topped with a chocolate glaze or fondant.

In contrast, shortcrust pastry is denser and crumbly, typically used for tarts and pies; puff pastry consists of layered sheets of dough that expand and create a flaky texture; and fillet pastry is not commonly recognized in traditional pastry-making. Each of these pastries serves different culinary purposes and is crafted with distinct techniques that do not apply to the making of éclairs.