The éclair, undoubtedly a favorite pastry in France, where consumers indulge in the pleasure of this delicacy daily.

Prepared in the GELPAT laboratory according to the traditional recipe with carefully selected local ingredients, the signature GELPAT éclair has established itself as the benchmark in France for choux-based pastries. It is composed of choux dough, filled with a pastry cream and finished with a shiny glaze.

Shortcrust pastry filled with apple puree and decorated with sliced apples.

A traditional French pastry. Choux pastry filled with chocolate cream and topped with buttercream and chocolate glaze.

Traditional French pastry. Choux pastry with praline, filled with praline cream.

Filled with ricotta, Lobster, Argentine Hake, Northern Prawn, and Crab.

Filled with ricotta, Scamorza, and Friarielli.

Filled with Smoked Salmon, Atlantic Salmon, ricotta, Grana Padano PDO and thyme.

Made with durum wheat semolina, eggs, and water.

A buttery cookie base topped with mousse made of fresh cream with a heart of raspberry and strawberry sauce all finished with a white chocolate glaze.

A tender coffee sponge base scented with citrus and cardamom topped with milk chocolate and coffee creams, finished with mascarpone cream.