Who doesn't love a chocolate éclair? Like the profiterole, an éclair is made with choux pastry. But unlike a profiterole, which is round, an éclair is long and thin. The hollow inside is filled with pastry cream or custard and topped with a frosting -- usually chocolate. Food historians actually don't know a lot about the invention of éclairs. But they believe these rich desserts were created in the late 1700s to the early 1800s, probably by a French pastry chef to royalty. The éclair is definitely a confection fit for a king.