Heat 1 1/5 cups (300 ml) of water, the butter, a pinch of salt and sugar to boiling in a pot on the stove. Then add the flour all at once and stir vigorously until the mixture begins to come off the sides of the pot. Remove from the heat and once cooled a bit, beat the eggs in one at a time, whipping well after each.
Spray out small eclairs from the dough using a pastry bag, on a tray with baking paper. Preheat the oven to 356°F (180 °C). Put them to bake and be sure not to open the oven the first 10-15 minutes. Then reduce it to 320°F (160 °C) and bake them for another 20 minutes until reddened and puffed.
Turn off the oven, open the door slightly and leave them to cool without removing them. For the caramel cream, prepare the pudding according to package directions. Mix the finished pudding with the pre-whipped cream.
Fill the eclairs with cream roses and sprinkle them with powdered sugar.