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Black Forest Éclairs

Black Forest Eclairs

Ingredients

ÉCLAIR PASTRY
BLACK FOREST CREAM FILLING
FINISH
 

Directions

ÉCLAIR PASTRY:

Mix the DAWN® Choux Pastry Mix, cocoa powder 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).

BLACK FOREST CREAM FILLING:

Add the DAWN® SuCrem Nova Plus to the 1000g water and whisk at fast speed for 3-5mins.

Mix 250g of the above mixture with the fresh cream, DAWN® Cocoa Compound and DAWN® Cherry Brandy Compound.

TO FINISH:

Make 3 small holes in the bottom of the éclair and pipe the Black Forest cream filling through the holes.

Dip the éclair in coloured DAWN® Decorgel Plus Glamour Silver.

Decorate with chocolate strands or shavings of your choice and 3 half pieces of Amarena Cherries.


MAKES: Approx. 70 éclairs