Raspberry & Dark Chocolate Eclair
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- Place the Choutex in a machine bowl and add all the cold water and beat on slow speed for 2 minutes. Scrape down.
- Beat for a further 7 minutes on middle speed, until a smooth paste is obtained.
- Pipe the batter into long éclair shapes, approximately 6 inches long. Ensure baking tray is lightly greased.
- Bake at 195-215ºC for approximately 30-40minutes.
- Pull out the damper towards the end of bake to evacuate all steam.
- Meanwhile, prepare the raspberry cream by whipping Mactop Traditional, drizzle in Raspberry ku-li® and fold in 10% chopped frozen raspberries.
- Once cooled, slice the éclairs in half and using a star nozzle, pipe the cream and sandwich.
- Finish with 5th Avenue® Dark Chocolate Icing.
- 1kg Choutex
- 1.650kg Water
- Mactop Traditional
- Frozen raspberries
- 5th Avenue® Dark Chocolate Icing
- Raspberry ku-li®