1. Place water and Macphie Choutex into mixing bowl fitted with beater and beat for 2 minutes on 1st speed, followed by 6 minutes on 2nd speed.
    2. Transfer batter to piping bag and pipe rows of èclair shapes (approximately 5cm by 2cm wide) onto silicone lined baking trays, leave to rest for 1 hour.
    3. Bake at 220°C (425°F) for 30 minutes, open damper after 25 minutes.
    4. Once cool, slice èclairs in half and fill with whipped Macphie Mactop® Traditional or Mactop® Extra.
    5. Finish by dipping buns into Macphie 5th Avenue® White Icing and edible flower if desired.


  • 1000g Macphie Choutex
  • 1650g cold water
  • Mactop® Traditional (or Mactop®Extra) whipped
  • Macphie 5th Avenue White Icing (45°C)