Tear & share éclair - Macphie


  1. Place Macphie Choutex in a bowl fitted with a paddle, add the cold water and beat on slow speed for 2 minutes, scrape down. 

  2. Beat for a further 6-7 minutes on middle speed until a pipeable consistency is obtained.

  3. Pipe into 8 inch lengths onto a lightly greased baking tray.

  4. Bake at 200°C for 30-40 minutes.

  5. Once cooled, cut each large éclair through the middle and dip the tops in warm Macphie 5th Avenue® Caramel Icing, followed by thin lines of Macphie  5th Avenue® Chocolate Icing and Macphie 5th Avenue® White Icing.

  6. Fill the bottoms with whipped Mactop® Extra and place the tops back on.