Method

    1. Place water and powder into machine bowl and beat for 2 minutes on 1st speed until a firm roux is formed.
    2. Add egg and beat for 1 minute on 1st speed then 6 minutes on 2nd speed.
    3. Transfer batter into piping bag and pipe 4 rows of 4 eclairs approximately 5” long and 3/4″ onto a silicone paper lined tray
    4. Bake at 220°C (425ºF)for 35 minutes, open damper after 25 minutes.
    5. Once cooled, slice open and filled with whipped Macphie Mactop® Traditional.
    6. Use the food colour to colour Macphie 5th Avenue® White Icing and top the éclairs.
    7. Finish with alternative colours and decorative sprinkles.

Ingredients

  • 1000g Macphie Choutex
  • 1250g water
  • 1410g egg
  • Macphie Mactop® Traditional
  • Macphie 5th Avenue® White Icing
  • Food colouring