I work in ...


Content is being adapted
based on your type of business.


Make the Vanilla Cream Filling

  • Ready-to-use custard 400.0 g
  • Butter Cream 100.0 g
  • White Shortening 500.0 g
  • Cake Margarine 100.0 g
  • Soft Cream 400.0 g

Make the Eclaire

  • Medium-Protein Wheat Flour 375.0 g
  • Sugar 25.0 g
  • Milk Powder 15.0 g
  • Buttery Margarine 225.0 g
  • Water 500.0 ml
  • Whole Eggs 500.0 g

Make the Caramel Topping

  • Sugar 125.0 g
  • Water 2.0 tbsp
  • Fresh Cream 85.0 g
  • Butter 18.0 g
  1. Make the Vanilla Cream Filling

    1. Mix all ingredients and stir well.
  2. Make the Eclaire

    1. Heat the margarine and water to boil, then add sifted dry ingredients, stir well.
    2. Move the mixture to a mixer, stir at low speed. After the hot steam has subsided, add the eggs gradually, stir well.
    3. Insert the mixture into a piping bag and press it into a baking pan in strips. Glaze the baking pan first with shortening.
    4. Bake at 200°C until done.
  3. Make the Caramel Topping

    1. Heat fresh cream and butter.
    2. Cook sugar with a little water until its colour has turned into a golden caramel; add melted fresh cream and butter, stir well at a low heat for 2 minutes; remove from container, and it is ready for topping. (It should be used while it is still warm. If it hardens, it can be reheated at 200°C for 25 minutes.)