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Pina Colada Éclair
- 1. Preheat oven to 190°C.
- 2. Place water butter and salt in a pot and bring to a boil.
- 3. Add in all the flour and stir till the mixture leaves the side of the pot.
- 4. Place mixture in a mixer and mix slowly to cool.
- 5. Once cooled slightly, add in eggs slowly until correct consistency.
- 6. Place in a piping bag with an éclair tip and pipe on a silicone-lined pan.
- 7. Bake till golden and dry about 45 minutes.
- 8. Remove from pan and cool.
- 1. Mix ingredients together till smooth.
- 2. Add in coconut cream.
- 1. Fill éclair with coconut cream cheese filling.
- 2. Coat éclair with white fondant.
- 3. Garnish with candied pineapples
Éclair
Coconut cream cheese filling:
Pina colada éclair:
Ingredients
12 pieces
Eclair: | ||
| water | 225 g | |
 | 115 g | |
| salt | 1 g | |
| All-Purpose flour | 130 g | |
| eggs | 135 g | |
Coconut cream cheese filling: | ||
 | 300 g | |
| Confectioner's sugar | 70 g | |
| vanilla | 75 ml | |
| coconut cream | 75 g | |
Pina colada éclair: | ||
| Éclairs | 1 | |
| Coconut Cream Cheese Filling | 1 | |
| White Fondant Glaze | ||
| Candied pineapples | ||
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