Blueberry Cream Éclairs

Blueberry Cream Eclairs

Ingredients

ÉCLAIR PASTRY
BLUEBERRY CREAM FILLING
FINISH
 

Directions

ÉCLAIR PASTRY:

Mix the DAWN® Choux Pastry Mix 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).

BLUEBERRY CREAM FILLING:

Mix the DAWN® Quark Fond well with the water.

Fold in the whipped cream.

Marble the DAWN® Delifruit Daily Blueberry through the cream mixture.

TO FINISH:

Cut the éclairs in half horizontally and pipe in the blueberry cream filling.

Heat the DAWN® Fondant Sublime to 30°C, close the éclairs and pipe fondant onto the tops.

Decorate with fresh blueberries.


MAKES: Approx. 70 éclairs