Vanilla-Mango-Eclairs

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring 125 ml milk, 125 ml water, fat and salt to the boil in a saucepan. Add the flour at once and stir with a mixing spoon until the dough separates as a lump from the bottom of the pot. Put the dough into a mixing bowl and immediately stir in an egg. Then let the dough cool down for about 10 minutes. Stir in the rest of the eggs one by one. Let the dough rest for about 30 minutes.

2. 2

   Put into a piping bag with a large star-shaped spout. Line 2 baking trays with baking paper and spray eighteen 9-10 cm long strips on top. Bake the trays one after the other in a preheated oven (electric cooker: 225 ° C/ convection oven: 200 °C/ gas: level 4) for about 25 minutes. (If necessary, place an ovenproof dish with hot water in the oven). Cut the finished eclairs while still hot with scissors and let them cool down. Peel the mango, cut the flesh from the stone. a. Finely puree 100 g of flesh with a blender (use the rest of the flesh for other purposes). Mix lemon juice with icing sugar to a smooth glaze. Decorate the upper eclair halves with icing, sugar pearls and coloured sugar flakes. Whip 150 ml milk, cream and mousse powder with the whisk of the hand mixer for approx. 3 minutes. Spread the finished mousse into the lower eclair halves.

3. 3

   a. Finely puree 100 g of flesh with a blender (use the rest of the flesh for other purposes). Mix lemon juice with icing sugar to a smooth glaze. Decorate the upper eclair halves with icing, sugar pearls and coloured sugar flakes. Whip 150 ml milk, cream and mousse powder with the whisk of the hand mixer for approx. 3 minutes. Spread the finished mousse into the lower eclair halves. Spread the pureed mango over the cream and cover with the upper halves. Keep the eclairs in a cool place until serving

Nutrition Facts

KCAL
180 kcal

CARBS
18 g

FATS
10 g

PROTEINS
4 g