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Mix the DAWN® Choux Pastry Mix, cocoa powder and 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).
Add the DAWN® SuCrem Nova Plus to the 1000g water and whisk at fast speed for 3-5mins.
Make 3 small holes in the bottom of the éclair and pipe the Black Forest cream filling through the holes.
Dip the éclair in coloured DAWN® Decorgel Plus Glamour Silver.
Decorate with chocolate strands or shavings of your choice and 3 half pieces of Amarena Cherries.
MAKES: Approx. 70 éclairs