What to choose Cake Roll or E'clair ?

Eclair, as in choux buns - profiteroles?

Rolled cake - a Swiss roll or a roulade type cake?

If you have a favourite and you've not prepared it for the same guests in the past, then cook that - failing that:  cook the other one! 

There is no "better" choice.  It depends on how well you make each.  Choux paste can be tricky if you never did it, and so can a swiss roll.  Depends on how you want to fill them - pastry cream, whipped cream, buttercream, ganache, etc.  depends on what yuo like best, and what your guests like best.  How can we know what's better? 

Why don't you tell us your criteria for "better" and we can help.  Ease? certainty of result? speed? impressing the guests?  taste? (That depends entirely on yuo and your guests).

I agree with  Siduri,

Each cook knows his/hers own capabilities. We don't know what your skills are ?  What your comfortable making ? What your guests may like ?

Pick one and execute the best way you can.

You say you can make both, so there should be no reason in the world why this should worry you. There are advantages to both. Plating a cake roll garnished  fruit and dollop of something can be just as nice as a freshly made eclair. Both  involve technique.

Your guests will be happy I am sure with either of the desserts.

Petals.

ps. I almost get the feeling that deep down you already know what you might like to make but maybe you are getting pressure to do the other dessert.......go with what YOU want to do.

I vote Eclair, but I love making them and eating them. 

A cake roll is easier to do though and can be made way ahead of time. Eclairs are best if eaten right away and don't have much of a shelf life if you like them kind of crispy. Also to really make them right at home, you kind of have to make  or get your oven to steam a bit. Or you end up with kind of a rustic looking maple bar looking eclair.  If your talking profiteroles, that's much easier and the shells can be made ahead of time and stuffed later.