Traveling through the vibrant markets of Southeast Asia, I was captivated by the luscious tropical fruits that adorned the stalls. The sweet scent of ripe mangoes and the creamy richness of coconuts inspired me to create a unique twist on the classic éclair. This dessert combines the airy texture of choux pastry with a heavenly mango-coconut cream filling, all topped with a tangy passion fruit glaze. A delightful fusion that transports your taste buds to a sun-soaked paradise!
Ingredients
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the Mango-Coconut Cream Filling:
- 1 cup heavy cream
- 1/2 cup coconut milk
- 1/2 cup mango puree (fresh or canned)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Passion Fruit Glaze:
- 1/2 cup passion fruit pulp (fresh or canned)
- 1 cup powdered sugar
- 1 tablespoon water
Instructions
Prepare the choux pastry by preheating your oven to 425°F (220°C). In a saucepan, combine the water and butter over medium heat. Bring to a boil, ensuring the butter melts completely. Remove from heat and add the flour and salt all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball.
Return the saucepan to low heat and continue stirring for another 2-3 minutes to dry out the dough slightly. Remove from heat and allow to cool for a few minutes. Incorporate the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Transfer the choux pastry to a piping bag fitted with a large round tip. Line a baking sheet with parchment paper and pipe 4-inch-long strips of dough, leaving space between each. Smooth the tops with a wet finger if necessary.
Bake in the preheated oven for 20-25 minutes or until golden brown and puffed. Avoid opening the oven door during baking. Once baked, turn off the oven and let the éclairs cool inside for 10 minutes before transferring them to a wire rack to cool completely.
While the éclairs cool, whip the heavy cream in a mixing bowl until soft peaks form. Gently fold in the coconut milk, mango puree, powdered sugar, and vanilla extract until well combined. Transfer the mango-coconut cream filling to a piping bag.
Prepare the passion fruit glaze by whisking together the passion fruit pulp, powdered sugar, and water in a bowl until smooth and glossy. Adjust the consistency by adding more water if needed.
Once the éclairs are cool, use a sharp knife to make a small slit on one end of each éclair. Pipe in the mango-coconut cream filling until full.
Dip the tops of the filled éclairs into the passion fruit glaze, allowing the excess to drip off. Place the éclairs on a serving platter and let the glaze set for a few minutes.
Serve these exotic mango-coconut éclairs chilled and watch as your guests are transported to a tropical paradise with every delightful bite!