Can eclairs only be chocolate? No, 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! —Rich Altmaier
1 hour 30 minutes
Choux pastry and mango curd filling
whole milk, lactose free is fine
weight unsalted butter
weight plain flour
Next items are mango curd filling
mango puree - I like Deep brand Alphonso pulp
weight powdered sugar.
large egg yolks only
Raspberry mirror glaze
weight fresh raspberries
weight granulated sugar
In This Recipe
Make the mango curd first as it needs to chill.
Whisk together the egg yolks and sugar in a thick bottom saucepan.
Add in the mango puree, salt, and cornstarch, mixing well while it is still cold, to dissolve the cornstarch.
Heat on medium, stirring continuously. After about 5 minutes, thickening will start to occur. Heat about 30 seconds longer.
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.
Now make the choux pastry!
Preheat the oven to 400F convection.
Line a baking sheet with parchment.
Lightly beat the eggs in a bowl, and set aside.
Mix flour, sugar, salt in a bowl, and set aside.
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
Now quickly pour in the entire flour mixture, and immediately stir the mixture vigorously! KEEP stirring until the mixture is smooth, glossy, and comes away from the sides of the pan. It will take about 1-2 minutes.
Transfer the flour blob to a large bowl.
Now gradually add the beaten eggs, mixing with a heavy spoon, until the mixture looks gloopy and glossy. It will take most of the eggs to achieve this.
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!
Sprinkle some water drops on the tray, not on the dough.
Bake for 15 minutes, then *without opening the oven door*, reduce temp to 300F and bake another 14 minutes.
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.
Now we will fill the eclairs.
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.
Now we will make the raspberry mirror glaze!
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.
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!
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.
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!