Rhubarb Meringue Eclairs

Bake Time

Temperature

Temp

Eclairs

What you'll need

1000 g -

Dawn® Choux Pastry Mix

2500 g -

Dawn® Silvia Soft Meringue Topping

Dawn® Delifruit Classic Rhubarb

1500 g - Warm Water

400 g - Water

Chocolate Strands or Shavings

Edible Flowers

Icing Sugar

Directions

Prep

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

Bake

Bake at 195°C for 35 minutes (the last 5 minutes with the damper open).

Prep

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

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.

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Rhubarb Meringue Eclairs

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