Chou Pastry (Eclair)

The Chou pastry or Eclair, is a French specialty that can be found in every traditional bakery.  Its name comes from the French for "flash of lightening" because it can be eaten very quickly. The original recipe includes a choux dough piped in a oblong shape, filled with custard cream and topped with fondant icing. It can usually be found in 3 different flavours : vanilla, coffee or chocolate but a lot of more sophisticated Eclair recipes have been developed, including whipped cream, fresh fruits and even savoury ingredients. 

Puratos ingredients to create Chou Pastry (Eclair)

Belcolade Noir Absolu Eboby Drops 96%

Real Belgian chocolate containing minimum 90% cocoa mass. The Real dark chocolate.

Classic Mango

Flavouring bring a fresh bouquet of taste and colour. With a dosage of 3 to 10% they bring a high fruit content and a smooth texture. Perfect for all sorts of preparation like custard cream, cake batter, ganache, buttercream, praline's fillings... but also in an icing or Miroir. Mango flavour.

Milk Chocolate Drops 38% Costa Rica

Produced from Trinitario cocoa beans in Costa Rica. The aromas of cooked milk and raw cocoa, the warmth of wood and a touch of olives to provide a velvety smooth eating experience.

Pure Prime Pressed Cocoa Butter

For spraying, tempering, cooking… Smart dosage, smart use.


Montamix is a multi-purpose non-dairy cream that boasts delicate notes of vanilla and a light and fresh mouthfeel.

Belcolade X605/G (Drops)

Well balanced white chocolate (28% cocoa) with a vanilla flavor and a note of cooked milk. Drops format.

PatisFrance FL Praliné Noisette 50%

Ready-to-use praliné filling based on 50% grilled hazelnuts and sugar.


Custard cream mix in powder form. A quick and easy way to prepare delicious and smooth custard cream only using cold water. Bake and freeze stable.