What is the difference between creamy cloud and eclair?

There are differences between a creamy cloud and Éclair and are not limited to ensure that two pastries have different shapes. However, the shape is the most important factor between a creamy cloud and Éclair. Creamy clouds tend to have a round shape and are often cut into slices, so mixed eggs similar to the inner parts of the Choux pastry can be scraped and left more space for whipping the cream. Eclairs are usually extended oval pastries and instead of cutting in half, they have whipped cream (or other fillings) by a small hole in the pastry. References to a cream cloud reach back to the end of the 16th century. Eclair could be called a descendant of a cream cloud and, according to food historians, was not produced with any regularity until the end of the 18th century or maybe later.

In a standard cream cloud, the filling is almost always a whipping cream, which can mean the basic difference between a creamy cloud and Éclair. Creamy clouds may not have more icing than light powder sugar. On the contrary, éclair can bI can be filled with either whipped cream or various creams or creams mixed with cream. The usual éclair is also ended with molten chocolate or ganache. Varieties exist with both. The cream cloud and Éclair can be filled with a custard, or either they can have different flavors of the pudding, a mixture of raspberry jam and whipped cream, or any other tasty fillings that you can think of.

Although the cream cloud and Éclair are most often made of Coux's pastry, there are certain bar -shaped donuts that can also be called Éclairs. They tend to be made with a donut batter and can have custard or fruit fillings before they end with a ganache or maple icing. Usually, most cooks of confectioners are describing the designation of these imitations donuts as Éclairs and instead call them "bars". In terms of definition, the fact that such a bar is not made of Coux's pastry means it is not a real Éclair.