> Pate Eclair
An éclair is a small pastry made with pâte à choux with an elongated shape instead of the more traditionally known round one. Once baked, the choux is cut in 2 halves and filled with crème pâtissière, before it is iced with a fondant icing.
Canon EOS 30D
Canon EF 24-105mm f/4L IS USM
1/60s f/4.0 at 95.0mm iso200
All images copyright © 2004 Jim Lanyon
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