1. Place water and 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. Once cool, slice èclairs in half and fill with whipped Mactop
    4. Finish by dipping buns into 5th Avenue White Icing and edible flower if desired


  • 1kg Choutex
  • 1.65kg Cold Water
  • Mactop Traditional (or Extra) whipped
  • 5th Avenue White Icing (45°C)