Pina Colada Éclairs

Pina Colada Eclairs

Ingredients

ÉCLAIR PASTRY
PINA COLADA CREAM FILLING
  • DAWN® Sucrem Nova Plus 350-400g
  • Water 1000g
  • Fresh Cream 250g
  • Desiccated Coconut 30g
  • DAWN® Pineapple Compound 50g
  • DAWN® Belmonte Rum Liquid Flavour 20g
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).

PINA COLADA CREAM FILLING:

Add the DAWN® SuCrem Nova Plus to the 1000g water and whisk on fast speed for 3-5 minutes.

Mix 250g of the above mixture with the fresh cream, desiccated coconut, DAWN® Pineapple Compound and DAWN® Belmonte Rum Liquid Flavour.

TO FINISH:

Make 3 small holes in the bottom of each éclair and pipe the pina colada cream in through the holes.

Gently heat the DAWN® Fondant Sublime to 30°C and dip the top of each éclair in to coat.

Dip each iced éclair into the desiccated coconut and decorate with fresh pineapple chunks and chocolate strands.


MAKES: Approx. 70 éclairs