Pina Colada Éclair

Éclair

1. 1. Preheat oven to 190°C.

1. 2. Place water butter and salt in a pot and bring to a boil.

1. 3. Add in all the flour and stir till the mixture leaves the side of the pot.

1. 4. Place mixture in a mixer and mix slowly to cool.

1. 5. Once cooled slightly, add in eggs slowly until correct consistency.

1. 6. Place in a piping bag with an éclair tip and pipe on a silicone-lined pan.

1. 7. Bake till golden and dry about 45 minutes.

1. 8. Remove from pan and cool.

Coconut cream cheese filling:

1. 1. Mix ingredients together till smooth.

1. 2. Add in coconut cream.

Pina colada éclair:

1. 1. Fill éclair with coconut cream cheese filling.

1. 2. Coat éclair with white fondant.

1. 3. Garnish with candied pineapples