CHOUX PASTE
200g milk
200g water
1g salt
300g butter
380g plain flour
650g egg
Bring the milk, water, butter and salt to the boil.
Add the sieved flour and cook out to form a roux.
Remove from the heat and place into beater to cool to blood temp.
Add the eggs gradually.
Bake at 165C for 35 minutes.
MANGO & VANILLA BEAN SILK CREMEUX
200g Barker’s Professional Mango & Vanilla Bean Fruit Silk®
100g whipped cream
Whisk the Barker’s Professional Mango & Vanilla Bean Fruit Silk® and the cream together to blend evenly and pipe into eclairs.
