Application Recipe


creamer, manufacture, factory, pabrik, krimer, Indonesia, non, dairy, nabati, cofee, kopi, spk, kapalapi


  Vla éclair
  • 50 grams sugar.
  • 25 grams milk powder.
  • 75 grams non dairy creamer EC 32S.
  • 2 grams vanilla powder.
  • ½ tsp salt.
  • 50 grams corn flour.
  • 2 egg yolks.
  • 1 tbsp margarine.
  • 500 ml water.
  Basic choux pastry/ éclair
  • 3 eggs.
  • 120 grams all purpose flour.
  • 40 grams butter.
  • 60 grams margarine.
  • 200 ml water.


  1. Vla Éclair
    • Heat the milk, non dairy creamer, sugar and salt until boiled.
    • Thicken using corn starch solution, mix constantly until boiled. Add vanilla powder, mix well.Turn off the heat.
    • Add egg yolks, stir quickly until well mixed. Add margarine, stir.
    • Turn on the heat (small heat), stir until boiled.
    • Cool down vla.
  2. Basic choux pastry/ éclair
    • Boil water and salt, add the butter and margarine until well melted.
    • Turn off the heat, add flour, stir.
    • Turn on the heat, cook until mixture comes away from side of pan and forms a ball. Set aside to cool slightly.
    • Reserve egg, gradually beat in remaining egg until well combined and mixture forms a glossy dough.
    • Spoon dough into a piping bag , pipe in a long logs onto prepared trays.
    • Bake 200°C for 15 minutes until golden and puffed.
    • Reduce the heat to 180°C for 10 minutes until golden and puffed.
    • Cool on tray, add the vla in it.
    • Éclair is ready to be served.