Chocolate Eclair
A choux-pastry éclair filled with vanilla cream and finished with a thick dark chocolate glaze across the top. The French patisserie classic that Antonin Carême popularis.
A choux-pastry éclair filled with vanilla cream and finished with a thick dark chocolate glaze across the top. The French patisserie classic that Antonin Carême popularised in 1850s Paris and that’s been on bakery cases worldwide ever since.
- Vegetarian option
- Sweet cabinet item
- Prepared for the cabinet at Melbourne Bakehouse in Port Melbourne.
- Available for takeaway
About Chocolate Eclair
A choux-pastry éclair filled with vanilla cream and finished with a thick dark chocolate glaze across the top. The French patisserie classic that Antonin Carême popularised in 1850s Paris and that’s been on bakery cases worldwide ever since.
At Melbourne Bakehouse
Prepared for the cabinet at Melbourne Bakehouse in Port Melbourne.
Availability can vary through the day; ordering ahead is recommended for larger quantities.
How to enjoy Chocolate Eclair
Best enjoyed fresh. Ask our team for serving guidance if you are ordering ahead.
- Vegetarian option
- Sweet cabinet item
- Prepared for the cabinet at Melbourne Bakehouse in Port Melbourne.
- Available for takeaway
| Dietary | |
|---|---|
| Allergen Info | Contains Dairy, Contains Eggs, Contains Gluten |
| Style | Sweet |
| Serving format | Sweet |
| Ingredients | Ask our team for current ingredients or packaging details. |
| Allergen summary | Contains gluten, Contains dairy |
| Cross-contact | Prepared in a kitchen that handles gluten, dairy, eggs, soy, tree nuts, peanuts and sesame. Packaged products may have their own label information. |
| Ordering note | Availability can vary through the day; ordering ahead is recommended for larger quantities. |
| Storage | Best enjoyed fresh. Keep refrigerated where appropriate. |
| Origin | Prepared or available at Melbourne Bakehouse, 210 Bay Street, Port Melbourne. |