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 approx. 5” long and 3/4″ onto a silicone paper lined tray
    4. Bake at 425ºF (220°C) for 35 minutes, open damper after 25 minutes
    5. Once cooled, slice open and filled with whipped Mactop Traditional
    6. Use the food colour to colour 5th Avenue White Icing and top the éclairs
    7. Finish with alternative colours and decorative sprinkles

Ingredients

  • 1kg Primary Choux Concentrate
  • 1250g Water
  • 1410g Egg
  • Mactop Traditional
  • 5th Avenue White Icing
  • Food Colouring

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