Fruit Filled Éclair

Choux Bun

1. Add Choux Paste Mix, margarine and water into a mixing bowl, fitted with a beater.
2. Mix for 1 minute on low speed.
3. Slowly add the egg in portions whilst beating on medium speed.
4. Scrape down.
5. Mix for 1 minute on high speed.
6. Using a plain or star tube, pipe 45g eclair shells.
7. Bake at 225°C for 25 minutes.
8. Allow to dry with the oven door open for 10 minutes once the bake has finished.

Filling

1. Add the water to a mixing bowl, fitted with a whisk.
2. Over low speed, add the Instant Cream.
3. Scrape down using the whisk.
4. Whip on high speed for 4 minutes.
5. Fold in the Fruit Filling - Raspberry 50%. 

Assembly/Decoration

1. Pipe a line of warmed Rich Chocolate Fudgice onto the éclair shell.
2. Slice the éclair shell in half and fill the bottom layer with 25g of Fruit Filling - Raspberry 50%.
3. Top the fruit filling layer with 35g of the fruit filling cream mix.

Yield: 75 Eclairs

• Choux Paste Mix
• Fruit Filling – Raspberry 50%
• Rich Chocolate Fudgice