Black Forest Éclairs

(0)
35 min
Bake Time
195°C
Temperature
Temp
70
éclairs

What you'll need

ÉCLAIR PASTRY

Directions

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).

BLACK FOREST CREAM FILLING

Directions

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.

Assembly

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.

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Black Forest Éclairs

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