1. Place the Macphie 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 (385-420ºF) for approximately 30-40 minutes.
    5. Pull out the damper towards the end of bake to evacuate all steam.
    6. Meanwhile, prepare the raspberry cream by whipping Macphie Mactop® Traditional, drizzle in Macphie Raspberry ku-li® and fold in 10% chopped frozen raspberries.
    7. Once cooled, slice the éclairs in half and using a star nozzle, pipe the cream and sandwich.
    8. Finish with Macphie 5th Avenue® Dark Chocolate Icing.


  • 1000g Macphie Choutex
  • 1.650kg water
  • Macphie Mactop® Traditional
  • Frozen raspberries
  • Macphie 5th Avenue® Dark Chocolate Icing
  • Macphie Raspberry ku-li®