1. Place the Choutex in a machine bowl and add all the cold water and beat on slow speed for 2 minutes. Scrape down.
    2. Beat for a further 7 minutes on middle speed, until a smooth paste is obtained.
    3. Pipe the batter into long éclair shapes, approximately 6 inches long. Ensure baking tray is lightly greased.
    4. Bake at 195-215ºC for approximately 30-40minutes.
    5. Pull out the damper towards the end of bake to evacuate all steam.
    6. Meanwhile, prepare the coffee cream using Mactop Traditional and coffee flavouring.
    7. Once cooled, slice the éclairs in half and using a star nozzle, pipe the cream and sandwich.
    8. Finish with 5th Avenue® Coffee Icing and a roasted coffee bean.


  • 1kg Choutex
  • 1.650g Water
  • 5th Avenue® Coffee Icing
  • Mactop Traditional
  • Coffee flavouring