Raspberry & Dark Chocolate Eclair


  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.