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 250g of the above mixture with the fresh cream, DAWN® Lemon Compound, DAWN® Belmonte Rum Liquid Flavour and DAWN® Delifruit Classic Raspberry.
Make 3 small holes in the bottom of each éclair and pipe the raspberry mojito cream in through the holes. Gently heat the DAWN® Fondant Sublime to 30°C and flavour with chopped mint leaves to taste. Dip the top of the éclairs into the fondant to coat. Decorate with fresh raspberries, sugar pearls and mint leaves.