RECIPES

Mango Eclairs

One of the only few fruits I eat without any fuss happens to be mango. Even though I curse it most of the time, (as it ends up giving me allergies), it’s too hard to resist. The rich, sweet flavours make it a favourite of many. It’s such a pity that we only get to see it once a year.

So, before I bid adieu to the ‘king of fruits’ , here’s my tribute to it: Mango Eclairs.

Eclair, the most loved French dessert is said to have come to existence thanks to the French celebrity chef, Marie Antonin CarĂªme. He had been working in the kitchens from the age of 14 and let his imagination run wild at all times.

Eclair is an elongated pastry made from choux paste and topped or filled with chocolate/fruit fillings. The exterior should be lightly golden and crisp while the interior is soft and nearly hollow.

I love choux pastry in recent times. I find it so easy to work with and gets done in no time. You’ve got to just follow the procedure well and you end up with a gorgeous batter.

Eclairs represent the quintessence of savoir-faire a la francaise: Pretty to admire, perfect in texture and the resultant flavour is a real delight.

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Print Recipe
Mango Eclairs
The mango season has almost come to an end. Before we bid adieu to it, why don't you try out my Mango Eclairs that are so simple to make and delicious to eat.
Course dessert
Cuisine french
Prep Time 45 minutes
Cook Time 30 minutes
Servings
helping
Ingredients
For the choux pastry:
For the topping:
Course dessert
Cuisine french
Prep Time 45 minutes
Cook Time 30 minutes
Servings
helping
Ingredients
For the choux pastry:
For the topping:
Instructions
  1. Sift the flour and salt on to grease-proof paper.
  2. Bring the butter and water to the boil.
  3. Add all the flour in one go and beat to a smooth dough over a low heat. Cool for 10 minutes.
  4. Gradually beat in the eggs with a wooden spoon until the paste is smooth and stands in peaks. (Make sure each amount is fully blended before adding any more egg)
  5. Using a pastry bag fitted with a 1/2-inch tip , pipe dough onto the parchment paper tracings.
  6. Egg wash the eclairs.
  7. Place the baking sheets in the oven and bake until golden brown for about 30 minutes. Set aside to cool slightly, at least 10 minutes.
  8. In a small bowl, whisk the mangoes and cream together.
  9. Spoon the mixture into a pastry bag and pipe into each pastry.
  10. Finally, add the sprinkles and serve.
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