Using a standard eclair or profiterole pastry recipe pipe a standard length case on to a baking tray lined with non-stick paper.
Bake for approximately 30 minutes or until golden brown and hollow sounding when tapped.
Split open the eclair or profiterole case.
Fill with either Barker’s Fruit Silk or Barker’s Classic Creme mixed with whipped cream.
Replace top and dust with icing sugar.
Note: For the eclairs – ice the top with a rich chocolate icing.
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