Tear & share éclair
Tear & share éclair — a Macphie recipe. Uses Macphie Choutex Choux Pastry Mix 12.5 kg, Macphie 5th Avenue Fudge Icing 12.5 kg, Caramel and Macphie 5th Avenue Fudge Icing 12.5 kg, Chocolate.
- mixing time (slow speed)
- 2 min
- mixing time (middle speed)
- 6-7 min
- baking temperature
- 200 °C
- baking time
- 30-40 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Choutex Choux Pastry Mix 12.5 kg | 500 g |
| Cold water | 825 g |
| Macphie Mactop® Extra | |
| Macphie 5th Avenue Fudge Icing 12.5 kg, Caramel | |
| Macphie 5th Avenue Fudge Icing 12.5 kg, Chocolate | |
| Macphie 5th Avenue Fudge Icing 12.5 kg, White |
Method
Place Macphie Choutex in a bowl fitted with a paddle, add the cold water and beat on slow speed for 2 minutes, scrape down.
Beat for a further 6-7 minutes on middle speed until a pipeable consistency is obtained.
Pipe into 8 inch lengths onto a lightly greased baking tray.
Bake at 200°C for 30-40 minutes.
Once cooled, cut each large éclair through the middle and dip the tops in warm Macphie 5th Avenue® Caramel Icing, followed by thin lines of Macphie 5th Avenue® Chocolate Icing and Macphie 5th Avenue® White Icing.
Fill the bottoms with whipped Mactop® Extra and place the tops back on.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.