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. Mix 250g of the above mixture with the fresh cream, DAWN® Cocoa Compound and DAWN® Cherry Brandy Compound.
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.