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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).
Mix the DAWN® Quark Fond well with the water.
Fold in the whipped cream.
Marble the DAWN® Delifruit Daily Blueberry through the cream mixture.
Cut the éclairs in half horizontally and pipe in the blueberry cream filling.
Heat the DAWN® Fondant Sublime to 30°C, close the éclairs and pipe fondant onto the tops.
Decorate with fresh blueberries.
MAKES: Approx. 70 éclairs
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