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• Mix the DAWN® Choux Pastry Mix and water with a beater for 1 minute on slow speed and then 6-7 minutes on fast speed.

• Deposit with a 12mm plain tube onto a silicone lined paper tray.

• Bake at 195-200°C for 35-40 minutes – pull the damper for the last 5-10 minutes of baking.

• Allow to cool.

• Fill the cooled éclairs (or alternatively you can use pre-made Pruvé éclair cases) with DAWN® Vanilla Creme Filling, cream or custard. You can either make 3 holes in the bottom of the éclair and inject the filling or you can cut the éclair length ways and pipe the filling in.

• Using a flat nozzle, pipe lines of warmed DAWN® Fudge Icing or coloured DAWN® Fondant Sublime in a line onto the surface of the éclairs.

• Alternatively, use a star or crimped nozzle and pipe coloured/flavoured DAWN® Frostings onto the top of the éclairs.

• Decorate the tops with other frostings, icings, DAWN® Chocolate Decorations or fresh fruit.