Caramel Eclair

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Calories 900,2 Kj
Total Fat 4,7 g 6,4 %
Sodium 119 g 2,8 %
Sugars 36,8g 40,3%
Protein  4,65 g 8,9 %
Fibre 0,4 g 1,6 %


  • 1 packet Caramel Eclair of Novarino
  • Sugar : 75 g
  • Milk : 45 ml
  • Eggs  : 2


  • Empty the content of the sachet filling cream in a saucepan and add 75 g of sugar (about 5-4 tablespoons soup) and 300 ml of milk. Stir slowly  while heating until boiling. Let it cool then refrigerate.
  • Preheat oven to 200 ° C. Heat 110g of water with 45g of butter in a saucepan until boiling. Remove from heat and pour the content of the sachet at once. Mix with a wooden spatula, taking care not to leave lumps. Dry the dough on low heat for 2 minutes. Ridding in a cold container and let cool. Stir 2 oeufs 1 by 1 and mix with a wooden spoon until the dough is well flexible. Place in a pastry bag.
  • Put the baking paper on a baking tray . Press  lightly on the pocket. Once is formed, pull with a jerk by ceasing to press the pastry bag.
  • Bake at 200 ° C for 15 minutes then lower the temperature to 180 ° C and continue for 10 minutes. Bring it out from the oven, leave to cool and make a small incision on the bottom of each piece with a knife. Fill the cooled cream using a pastry bag .Take cooked lightning parts and insert the sleeve into the notch made after cooking.
  • Mix the content of sachet based powder with 2-3 teaspoons of water until a dense and viscous paste, decorate it with this fondant.