Eh or Ee?

We used the profiterole batter in longer strips to make éclairs. To this day I struggle to figure out how to pronounce éclair (hard or soft E?) We made a simple Bavarian creme by combining whipped cream with pastry cream. We made a chocolate icing that hardened into a shell, as well as a smooth caramel sauce. These éclairs weren't as soft and donut-like as I assumed éclairs are supposed to be like. They were thin and chewy, and luckily the creme wasn't too sweet. That's my least favorite part of filled donuts and pastries, an overly sweet filling.