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Raspberry Mojito Éclairs

Raspberry Mojito Eclairs

Ingredients

ÉCLAIR PASTRY
RASPBERRY MOJITO CREAM FILLING
FINISH 
 

Directions

ÉCLAIR PASTRY:

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).

RASPBERRY MOJITO CREAM FILLING:

Mix 250g of the above mixture with the fresh cream, DAWN® Lemon Compound, DAWN® Belmonte Rum Liquid Flavour and DAWN® Delifruit Classic Raspberry.

TO FINISH:

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