Method

    1. Place the 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 for approximately 30-40minutes.
    5. Pull out the damper towards the end of bake to evacuate all steam.
    6. Meanwhile, prepare the raspberry cream by whipping Mactop Traditional, drizzle in 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 5th Avenue® Dark Chocolate Icing.

Ingredients

  • 1kg Choutex
  • 1.650kg Water
  • Mactop Traditional
  • Frozen raspberries
  • 5th Avenue® Dark Chocolate Icing
  • Raspberry ku-li®

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