YIELD: 15 Eclairs
380g plain flour
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.
SALTED CARAMEL FILLING
250g Barker’s Professional Salted Caramel Classic Crème
100g whipped cream
Whisk the Barker’s Professional Salted Caramel Classic Crème and the cream together to blend evenly.
Split the eclairs and pipe some Barker’s Professional Toffee Apple Patisserie Filling into the base.
Pipe the Salted Caramel Filling on top and then place the top half of the éclair and decorate as desired.