Crunchy Eclair Tart by Chef Rob Sobkowski

18 Tarts


Milk Chocolate Crème Brulee Procedure:

  1. Bring the heavy cream to a boil.
  2. Reduce heat to a simmer and add the crème brulee mix and stir constantly for 1 minute with a wire whisk.
  3. Remove the mixture from the heat and add the milk chocolate. Continue stirring until the chocolate has completely melted.
  4. Pour the prepared mixture into a hotel pan, place plastic wrap film directly on top of the surface and chill overnight.

Praline Crunch Procedure:

  1. Melt the Carma Pralina NH Firm to 110° F.
  2. Add the Carma Croquant Flakes Medium and mix until completely combined.
  3. Spread a thin layer on the bottom of each La Rose Noire Éclair Tart Shell and allow it to set.



  1. Place the cold crème brulee mixture into a kitchen aid bowl with the whip attachment.
  2. Whip on high speed until the mixture becomes light and fluffy.
  3. Spread a thin layer on top of the crunchy praline.
  4. Place an éclair topper on top.
  5. Pipe three dollops of the crème brulee on top and decorate as desired.

Specialty Ingredients:

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Milk Chocolate Crème Brulee

1 qt      Heavy Cream

90 gr    Haco Crème Brulee Mix

120 gr  Cemoi Milk Chocolate Couverture 38%

Praline Crunch

120 gr  Carma Pralina NH Firm

 75 gr   Carma Croquant Flakes Medium