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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
