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.
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 250g of the above mixture with the fresh cream, desiccated coconut, DAWN® Pineapple Compound and DAWN® Belmonte Rum Liquid Flavour.
Make 3 small holes in the bottom of each éclair and pipe the pina colada cream in through the holes. Gently heat the DAWN® Fondant Sublime to 30°C and dip the top of each éclair in to coat. Dip each iced éclair into the desiccated coconut and decorate with fresh pineapple chunks and chocolate strands.