Sweet and zingy exotic mango and passionfruit éclair is an indulgent dessert that will make everyone say ‘wow’. The creamy and sweet curd filling combines two of the best fruits in this world – mango and passionfruit. Quite simply, they elevate this traditional recipe to a whole new level.
You can’t get a better dessert than an éclair. This amazing treat combines a crispy shell with a smooth silky filling, topped with a sweet chocolate layer. Basically, everything you want and need in one small pastry.
For me, an éclair is like a comfort treat. I understand this is a weird thing to say, but just listen. No matter what, there’s no way you’ll be disappointed buying an eclair. It doesn’t matter what type of flavour or filling you choose, it’ll always hit the sweet spot.
However, the moment you try homemade baked eclairs… there’s really no way back.
In the beginning this recipe (or even the concept itself) can be a bit intimidating. But fear not, actually it’s not so complicated! After you break the recipe into three parts, you’ll see that it’s just like baking a cake – build the foundation, fill it with creamy filling and cover with melted chocolate. That’s all.
Today, I’d like to share this amazing mango and passionfruit éclair dessert. If you always wanted to have a go at making éclairs, try this recipe. Trust me, you won’t be disappointed.
Éclair Recipe Tips
I’m not going to lie, there’s a lot of things that can go wrong with choux pastry.
So, just take your time, don’t rush and follow your baking instincts… because when it comes to adding eggs, you’ll need them!
Here’s a few extra tips to help you get started:
- Cooking the flour – after you add your flour into the saucepan, leave it to cook for a minute until the dough gets dry. This will help create the perfect shell.
- Adding the right number of eggs is the trickiest part. This might fluctuate from 3 to 6 eggs. Before you add the egg into the flour, gently beat it – this will help to incorporate the egg. Also, after you add three eggs, I recommend adding ½ egg at a time to get the perfect pastry consistency.
- The next tricky part – pastry consistency. There are two ways to check it. The first one is to place a spatula in the dough, stir it and lift it. If the dough forms a V shape at the end of the spatula – it’s ready. The second one is to draw the line through the pastry with the spatula and it should close up slowly. This means the pastry is ready.
- If your pastry is too runny, don’t add uncooked flour. You’ll need to repeat the process of cooking the flour and then add it to the mixture.
- Filling – here you can go creative and wild. Everything from whipped cream to custards. Play with flavours and fruit combinations to find the best recipe for you, or follow my recipe and create the most delicious mango and passionfruit eclair.
Lastly, I personally think that mango and passionfruit is the best combination ever! It’s so fragrant, vibrant and summery. Having this as a filling for my mango and passionfruit éclairs helps bring summer that little bit closer.
Mango and Passionfruit Éclair Recipe
A pinch of salt
1 tablespoon of sugar
200ml mango purée
100ml passionfruit purée
100g white chocolate
50ml double cream
Yellow food colouring
Make the éclair shell (choux pastry):
- Heat the water, milk, a pinch of salt, sugar and butter in a pan until the mixture starts boiling.
- Remove the pan from the heat and tip in all the flour. Mix everything together.
- Return the pan to a low heat and stir constantly until the mixture gets dry.
- Transfer the pastry into a mixing bowl and start adding the beaten eggs. Add roughly one egg at a time and mix with a spatula until it’s incorporated. Keep repeating the process to incorporate all the remaining eggs (you might need 4-5 eggs depending on the size).
- To check the consistency, draw the a through the pastry with the spatula. It should close up slowly. If it’s not closing – add half a beaten egg.
Bake the éclairs:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Add a large star piping nozzle to your piping bag.
- Add your pastry into the piping bag.
- Pipe 10-15cm lengths of pastry onto the baking tray with a 2-3cm distance in between.
- Brush the piped éclairs with egg wash.
- Bake them for 30-40 minutes until you have risen, light and golden éclairs.
Make a filling for the éclairs:
- Add the mango and passionfruit purée with the juice and zest of one lime and sugar into a saucepan. Heat it on low until it starts simmering.
- Beat the eggs in a separate jug.
- Take the purée mixture off the heat and very slowly, always whisking, pour this mixture into the eggs (this way you’ll avoid scrambled eggs).
- Pour the mix back into the saucepan and add the unsalted butter.
- Heat the curd for a couple of minutes (always mixing) until it starts firming-up.
- Pour it through a sieve to avoid any lumps.
- Store the curd in a jug with cling film directly over the surface of the curd.
Filling your éclairs:
- After the éclair shells are baked, let them cool completely.
- After that, pierce 2-3 holes in the base of the éclairs (in the centre and either end). I used a small piping nozzle to do this.
- Add the filling into a pastry bag with a small piping nozzle.
- Pipe the curd into the éclairs through the holes. You’ll feel the eclairs get heavier as you do this (see a video here).
Prepare the icing:
- Pour the double cream into a saucepan and bring to a simmer.
- Put the chocolate in a large bowl and pour the cream on top. Whisk the icing until you get a smooth and glossy finish (if needed, add a little more double cream).
- Add yellow food colouring to achieve your desired colour. Mix well.
- Dip the tops of the éclairs into the chocolate ganache.
- Hold the éclair upright so excess icing can drip back into the pan. Use your finger to brush down any extra icing.
- Decorate with fresh mango slices and passionfruit pulp.