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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).
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® Raspberry and Orange Compounds, and the orange liqueur.
Cut the éclairs in half horizontally and fill with the cosmopolitan cream filling.
Colour the DAWN® Fondant Sublime, some red and some yellow, then heat each batch to 30°C.
Use the yellow to coat the tops of the éclairs.
Marble the red fondant through the yellow.
Decorate with mini meringue pieces and the fresh fruit.
MAKES: Approx. 70 éclairs
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