Mango eclair with raspberry glaze

Directions

1. Make the mango curd first as it needs to chill. Whisk together the egg yolks and sugar in a thick bottom saucepan.
2. Add in the mango puree, salt, and cornstarch, mixing well while it is still cold, to dissolve the cornstarch.
3. Heat on medium, stirring continuously. After about 5 minutes, thickening will start to occur. Heat about 30 seconds longer.
4. Remove from flame and stir in the butter. Pour through a strainer to remove particulates, if needed. Cover with plastic wrap patted down to the surface, and put in refrigerator to chill for 2 hours.
5. Now make the choux pastry! Preheat the oven to 375F convection. We will use only one temperature for this bake! Line a baking sheet with parchment.
6. Lightly beat the eggs in a bowl, and set aside.
7. Mix flour, sugar, salt in a bowl, and set aside.
8. In a large sauce pan, heat the milk, butter and 4 tbs of water over a gentle heat until the butter melts. Then increase heat until it just reaches a boil. Remove from heat
9. Now quickly pour in the entire flour mixture, and immediately stir the mixture vigorously! KEEP stirring until the flour has absorbed the water and a dough is formed. Now return the pan to the stove, on low heat. KEEP stirring the mixture until it is smooth, glossy, and comes away from the sides of the pan. It will take about 1-2 minutes. We are cooking the flour here.
10. Transfer the flour blob to a large bowl. IMPORTANT: let it cool down to below 160F, as don't want to cook the eggs in the next step!! Now add 1/2 the beaten eggs, mixing with a heavy spoon, and add additional egg 1 tbs at a time, until the mixture looks gloopy and glossy. Pouring a spoonful should fall slowly and form a triangle shape off the edge of the spoon. It will take most of the eggs to achieve this. But don't use any extra egg or it becomes too runny!
11. Spoon the entire mixture into a gallon zip lock bag! (poor mans piping bag!). Cut off a corner, no more than 1/2 inch wide cut. Now pipe out ~10 rows of mixture, each about 6-inches long. Try to do the piping in one pass, don't go back over. Leave spacing for each one to double in width!
12. Sprinkle some water drops on the tray, not on the dough. Place a cookie sheet about 6-inches above the baking tray, to slow the browning. Bake for 35 minutes. Will become golden brown, yet still moist inside. Trust your timer! It is critical to bake enough that the dough rises by steam power, then stiffens to hold its shape. If you open the oven door too soon, the dough will collapse. Note: we can still end up with a nice eclair as the filling will puff them up! Set aside to cool.
13. Now we will fill the eclairs.
14. When eclairs and mango curd are cool, fill a piping syringe with some mango. Insert the needle into the side of the eclair and gently pump in mango, aiming the needle from one end to the other.
15. Now we will make the raspberry mirror glaze!
16. 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 min of boiling time.
17. Pour through a strainer to remove seeds! A wooden spoon pressed around the inside of the strainer will help the raspberry jam to go through!
18. 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.
19. Now watch the mixture cool gradually. As it cools it will stiffen. When getting a bit stiff, spoon over the eclairs. Some will run off. If too runny, wait for further cooling. It is fine to pour additional layers!