What type of pastry is typically used for making éclairs?

Éclairs are made using choux pastry, which is distinct in its preparation and characteristics. Choux pastry, also known as pâte à choux, is a light and airy pastry made from a mixture of water, flour, butter, and eggs. The unique aspect of choux pastry is that it is cooked briefly on the stovetop before being piped into shapes and baked. As it bakes, the moisture in the paste turns into steam, causing the pastry to puff up and create a hollow center. This structure is perfect for filling with cream or custard, which is precisely how éclairs are traditionally served.

Other types of pastry listed, such as short pastry, puff pastry, and fillo pastry, do not provide the same results in terms of texture and method. Short pastry is more crumbly and suited for tart bases; puff pastry is flaky and layered, often used for pastries that require a light, flaky texture; while fillo pastry consists of thin sheets that are layered for various Greek dishes but does not contain the same ingredients or achieve a hollow interior like choux. Thus, choux pastry is specifically designed for applications like éclairs, making it the only suitable choice in this context.