Chocolate cream eclair
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 411 kcal | 21% |
| Fat | 23.1 g | 33% |
| of which saturates | 13.2 g | 66% |
| Carbohydrate | 43.9 g | 17% |
| of which sugars | 29.5 g | 33% |
| Fibre | 2.5 g | — |
| Protein | 5.6 g | 11% |
| Salt | 0.38 g | 6% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
s: 50% Whipped Cream (Cream (Milk), Sugar, Water), 25% Choux Pastry (Wheat Flour, Egg, Sugar, Palm Fat, Rapeseed Oil, Coconut Fat, Salt, Stabiliser: Sorbitol; Raising Agents: Diphosphates, Sodium Carbonates), 25% Chocolate Fondant Icing (Fondant [Sugar, Water, Glucose Syrup), Chocolate Cocoa Mass, Sugar, Fat-Reduced Cocoa Powder, Emulsifier: Soya Lecithins; Natural Vanilla Flavouring]).
- E322LecithinsAntioxidant · Emulsifier
- E420SorbitolHumectant · Sequestrant · Stabiliser · Sweetener · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Eclairs”: 3.97 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.