For Éclair:

Mix the Jello with the eggs at low mixer speed using the flat beater.

Gradually add the hot water and then mix at medium speed for 5 minutes, until a smooth and homogeneous dough is obtained.

Pipe the dough using a pastry bag fitted with a round nozzle into the desired shape and size onto a lightly greased baking tray (Carlex) or non-stick baking paper.

Bake at approximately 200°C for 25–30 minutes, preferably in a deck oven, ensuring that steam is released during baking.

For Craquelin (Éclair Crust):

Mix all the ingredients until a homogeneous dough is formed.

Roll out into a thin sheet, lightly freeze, and cut into discs matching the size of the éclairs.

Place on top of the dough before baking.

For Minuta Speculoos Cream:

Add the milk and Minuta Speculoos to the mixer bowl.

Whisk at high speed using the wire to whip for 3 minutes, until fully homogenized.

For Garnish:

Allow the éclairs to cool completely.

Cut them in half lengthwise and fill with the Speculoos cream.

Garnish with Variegone Dulce di Latte, either along the length or on top, depending on the desired display presentation.