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).
Whisk the DAWN® Creme Delikat with the water for 1-2 minutes. Add the DAWN® Strawberry Compound and stir well until the flavour is distributed throughout the cream.
Make 3 small holes in the bottom of each éclair and pipe the strawberry custard in through the holes. Warm the DAWN® Vanilla Glossy Icing, add some red food colouring and marble slightly. Dip the top of the éclairs into the icing and decorate with fresh berries.