Eclairs with mango cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Boil 1/4 litre of water, butter and salt. Remove the pot from the heat, add flour at once. Work into a smooth dough with the dough hooks of the hand mixer. Put the dough back on the hot plate and burn the dough while stirring until the dough separates as a lump from the bottom of the pot and forms a white film. Remove from the heat and immediately stir in 1 egg. Gradually stir in the remaining eggs.

2. 2

   Finally stir in baking powder. Pour the dough into a piping bag with star-shaped spout. Spray about 8 strips onto a baking tray lined with baking paper. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) on the middle shelf for approx. 30 minutes. Remove, let cool and cut through with scissors while still warm. Let cool off. Melt the chocolate coating over a warm water bath. Coat the eclair lid with chocolate coating and let it dry. Drain the mango. Soak gelatine in cold water. Puree the mango.

3. 3

   Let cool off. Melt the chocolate coating over a warm water bath. Coat the eclair lid with chocolate coating and let it dry. Drain the mango. Soak gelatine in cold water. Puree the mango. Squeeze the gelatine, dissolve it, stir in some mango puree and stir into the rest of the puree. Whip cream until stiff and fold in. Pour into a piping bag with star-shaped spout and squirt onto the eclair bases. Place the lid on top. Decorate with chocolate rolls if desired

4. 4

   Squeeze the gelatine, dissolve it, stir in some mango puree and stir into the rest of the puree. Whip cream until stiff and fold in. Pour into a piping bag with star-shaped spout and squirt onto the eclair bases. Place the lid on top. Decorate with chocolate rolls if desired

5. 5

   30 minutes waiting time

Nutrition Facts

KCAL
360 kcal

CARBS
28 g

FATS
24 g

PROTEINS
8 g