Mix the DAWN® Choux Pastry Mix and 1500g warm water on slow speed for 1 minute, then 7-8 minutes on medium speed. Deposit with a 12mm plain tube
Bake at 195°C for 35 minutes (the last 5 minutes with the damper open).
Mix the DAWN® Quark Fond well with the 400g warm water. Fold in the whipped cream. Marble the DAWN® Delifruit Daily Blueberry through the cream mixture.
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.