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.
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.