Mango Eclair With Raspberry Glaze

Are eclairs only chocolate? No! Try this colorful mango-stuffed eclair, with a perfect compliment of raspberry drizzle on top! I wanted the raspberry to look just like a chocolate pour over! Nothing too neat!

For the choux pastry

4 tbsp milk
2 oz weight unsalted butter
3.5 oz weight plain flour
1 tsp powdered sugar
3 large eggs

For the mango filling

1/2 cup mango puree
1.5 oz weight powdered sugar (adjust according to taste and sweetness of the mango)
1/4 tsp salt
4 tbsp unsalted butter
2 large egg yolks only
1.5 tsp cornstarch

For the raspberry mirror glaze

8 oz weight fresh raspberries
5 oz weight granulated sugar
1 tbsp powdered gelatin

The curd needs to chill!

1. Whisk together the egg yolks and sugar in a thick bottomed saucepan.

2. Add in the mango puree, and salt and mix until smooth.

3. Mix in the cornstarch while the puree is cold.

4. Heat on a medium flame while stirring continuously.

5. Keep heating until thickening starts to occur, then about 30 seconds to a minute longer. One test is dipping a spoon, and the curd covers the back and you can run a finger through it, leaving a channel. If you heat too long the eggs will curdle, with oil separating out into a mess.

6. Remove from flame and stir in the butter. If there are large particles, run through a strainer to remove.

7. Cover and chill for 2 hours or more.

1. Heat oven to 400 F convection. Arrange one shelf lower in the oven, and one shelf 6 inches above it.

2. Line a baking sheet with parchment paper.

3. Mix flour, sugar, and a pinch of salt in a bowl.

4. Lightly beat the eggs in a small bowl.

5. Heat the milk, butter and 4 tbsp of water over a gentle heat until the butter melts.

6. Then go to medium heat and bring to a boil. Remove from heat.

7. Now quickly beat in the flour mixture, stirring vigorously. KEEP stirring until the mixture is smooth, glossy, and comes away from the sides of the pan. About 1-2 minutes.

8. Transfer to a large bowl

9. Now gradually add beaten eggs, mixing continuously, until the mixture develops a glossy sheen.

10. Put the pastry mixture into a piping bag with a 2cm nozzle. I often use just a sandwich bag, and cut the corner!

11. On the baking sheet, pipe out at least a dozen rows, about 4 inches long, leaving space between to double in size.

12. Sprinkle some water on the baking sheet, not on the dough.

13. Place the bake on the lower oven shelf, and put a spare baking tray 6 inches above. This will slow the browning.

14. Bake for 15 minutes, then reduce temp to 300. But *don't* open the oven door. Bake at 300 for 14 minutes. The eclairs will become golden brown, yet still moist inside.

15. Set aside to cool completely.

Use a piping syringe or a piping bag with a long tip. Between 1 and 2 inches is great.

Load the syringe/bag with mango curd. Insert the needle into the side of an eclair and aiming the needle from side to side, gently pump in. If the eclair has collapsed a bit, this will help to raise it. A second insertion point may be needed.

1. Combine the raspberries and sugar in a sauce pan and heat on medium, stirring occasionally. Let it boil and thicken. It will become a syrup in about 12 minutes of boiling time.

2. Pour through a strainer to remove seeds! A wooden spoon pressed around the inside of the strainer will help the raspberry go through.

3. Place the gelatin in a teacup and add 2 tbs of cold water, stirring immediately. As soon as wetted, spoon into the raspberry. Stir vigorously to spread the gelatin.

4. Now watch the mixture cool gradually. As it cools it will stiffen. When getting a bit thick, spoon over the eclairs. Some will run off. If too runny, wait for further cooling. It is fine to pour additional layers!