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).
Add the DAWN® SuCrem Nova Plus to the 1000g water and whisk on fast speed for 3-5 minutes.
Mix the DAWN® Crunchy Bee with the flaked almonds and spread across two lined baking trays. Bake until golden brown and once cooled, break into pieces.
Cut the éclairs in half horizontally and pipe DAWN® Delifruit Classic Red Cherry onto the bottom half. Pipe the vanilla creme filling on top of this and close the éclairs. Pipe a stripe of DAWN® Fondant Sublime onto the top of the éclairs, decorate with crunchy Florentine pieces and drizzle with warmed DAWN® Dark Chocolate Glossy Icing.