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Food Adventure # 32 - Chocolate Eclair with Mango

Food Adventure # 32 - Chocolate Eclair with Mango

Course:

Products: Hand Mixers, Hand Blenders, Food Adventure, Toaster Ovens

Ingredients:

  •  90gm Butter                                                                
  • 160gm Water
  • A pinch Salt
  • 80gm Refined flour (Maida)
  • 2 Eggs, large, slightly beaten
  • 240gm Cream, chilled
  • 60gm Sugar, powdered
  • 10ml Vanilla Essence
  • 15gm Cocoa Powder
  • 120gm Icing Sugar (Confectioner’s Sugar)
  • 250ml Mango Purée

Directions:

  • Place butter (60gm), water and salt in a saucepan and bring to boil. 
  • As soon as it comes to a boil, add flour. Remove from heat and beat well till the mixture leaves the sides of the pan.
  • When cool enough to touch, beat in the eggs with an electric beater (a little at a time, if not using an electric beater),
  • till the mixture is light and fluffy. Meanwhile, preheat the oven at 180 degrees Celsius.
  • Rinse a plastic bag (or icing bag) with water. Fill the bag with the egg and flour mixture. Snip a 3/4"–1" hole in one corner.
  • Take an un-greased baking tray and pipe out straight lines of about 3" length spaced an inch part.
  • Bake in a preheated oven for 30–40 minutes at 180 degree Celsius. Remove from oven.
  • Pierce the side of the puff cases with a knife. (These will sink if not pierced.)
  • Leave to cool. 
  • Whip cream, sugar and vanilla essence together till thick enough to be piped out.
  • Mix icing ingredients (butter, icing sugar, cocoa powder) together over low heat, till well blended and smooth.
  • When puff cases are cool, snip a cut into the top half, enough for an icing nozzle to be pushed in to fill it with cream.
  • Slit the éclairs horizontally half way, till just short of the edge, so they stay joined. 
  • Pipe the cream into the cases with an icing gun or polythene bag.
  • Coat the exposed part with the icing. Lastly, pour mango purée over it. Serve.