Rhubarb Meringue Eclairs

Ingredients

ÉCLAIR PASTRY

Dawn^® Choux Pastry Mix 1000g
Warm Water 1500g

SOFT MERINGUE

Dawn^® Silvia Soft Meringue Topping 2500g
Water 400g

FINISH

Dawn^® Delifruit Classic Rhubarb
Chocolate Strands or Shavings
Edible Flowers
Icing Sugar

Directions

ÉCLAIR PASTRY:

Mix the Dawn^® Choux Pastry Mixand warm water on slow speed for 1 minute, then 7-8 minutes on medium speed.

Deposit with a 12mm plain tube and bake at 195°C for 35 minutes (the last 5 minutes with the damper open).

SOFT MERINGUE:

Whisk Dawn^® Silvia Soft Meringue Topping with 400g water until stiff peaks are formed.

TO FINISH:

Cut the éclairs in half horizontally and pipe Dawn^® Delifruit Classic Rhubarb onto the bottom of each éclair. Pipe soft meringue on top of the rhubarb.

Close the éclairs, then spread soft meringue roughly on top of the éclair.

Caramelise the meringue with a blow torch and then decorate with chocolate strands, edible flowers and a dusting of icing sugar.

MAKES: Approx. 70 éclairs