Final answer:
Eclair paste, also known as choux pastry, is a light and airy dough used for making éclairs and other pastries, unlike the flaky and layered texture of puff pastry.
Step-by-step explanation:
Unlike puff pastry, eclair paste is a type of dough called choux pastry or pâte à choux.
Puff pastry is made with alternating layers of dough and butter that puff up during baking due to steam, creating a light and flaky texture.
In contrast, eclair paste (choux pastry) is made by cooking flour in boiling water and butter, then adding eggs. The high moisture content in the dough creates steam during baking which causes the pastry to puff into a light and airy texture, but without the flaky layers.
Choux pastry is used to create éclairs, cream puffs, profiteroles, and French crullers.