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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).
Whisk the DAWN® Creme Delikat with the water for 1-2 minutes.
Add the DAWN® Strawberry Compound and stir well until the flavour is distributed throughout the cream.
Make 3 small holes in the bottom of each éclair and pipe the strawberry custard in through the holes.
Warm the DAWN® Vanilla Glossy Icing, add some red food colouring and marble slightly.
Dip the top of the éclairs into the icing and decorate with fresh berries.
MAKES: Approx. 70 éclairs
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