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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).
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.
MAKES: Approx. 70 éclairs
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