MANGO ECLAIRS

Ingredients
For Choux Paste
200 gm butter , 500 ml water, 300 gm flour, 25 gm sugar, 8 nos. eggs

For Mango Mousse Filling
250 gm pastry cream, 75 gm whipped cream, 150 ml fresh mango pulp

For Mango Glaze
100 gm mango puree, 150 gm confectioners’ sugar

Method
For Choux Paste
• Preheat oven to 200°C.
• In a vessel, heat water, sugar and butter. Bring it to a true hard boil. Then take it off heat.
• Add all the flour at once to the vessel and mix it in with a spoon, till completely incorporated.
• Put it back on heat and continue the drying process. Once you lift the spoon, nothing should stick to it anymore. That’s when you know the choux dough is dry enough and should be taken off heat.
• Empty the choux dough into another bowl (to stop further drying from the latent heat). It should fall at one go.
• Add 2 eggs, lightly whisked and incorporate it into the choux dough. Then add the remaining two eggs one at a time, while mixing properly.
• Take a pastry bag with F16 pastry tip or any other wide holed tip that you have. Fill it with the dough.
• Line a baking tray with parchment paper. Pipe uniform length sticks on the parchment paper, leaving one inch space between two eclairs.
• Bake in pre-heated oven for 15 to 20 minutes or so till the eclairs puff up beautifully.

For Mango Mousse Filling
• Combine mango pulp, whipped cream and pastry cream together.

For Mango Glaze
• Mix mango puree and confectioners’ sugar to make the glaze.

To Assemble
• Once the eclairs have cooled, poke 2-3 holes in the bottom of the eclairs with a pen or any available tool. Take the mango pastry cream in a pastry bag fitted with a smaller tip nozzle and pipe cream into the eclairs in all three holes.
• Coat the eclairs with mango glaze and pipe threads of it over the prepared eclairs for decoration.