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Mango eclair shelbourne main real

Mango and passion fruit éclairs

A delectable addition to any afternoon tea



For the pâte à choux

  • 10ml water
  • 100ml milk
  • 1 pinch salt
  • 1 pinch sugar
  • 90g butter
  • 4 large eggs
  • 110g plain flour, sieved

For the mango and passion mousse

  • 160g cream
  • 40g caster sugar
  • 100g passion fruit purée
  • 100g mango purée
  • 1½ leaves or 5g of gelatine, soaked in cold water


  1. Line a tray with non-stick baking paper. In a saucepan, bring water, milk, salt, sugar and butter to the boil, add the flour all in one go. Turn to a low heat, continuously stir with a wooden spoon to dry out the mixture. It should leave the sides of the bowl and form a ball in the middle. Transfer to your mixing bowl.
  2. Using the paddle attachment of your mixture begin mixing on speed 1, adding the eggs one by one. If you don’t have a mixer, do it by hand with a wooden spoon. Scrape down the sides of the bowl and check the mix half-way through.
  3. When cool, use a medium star nozzle and pipe 8-9cm long. You can use a bigger or smaller nozzle depending on what size you want.
  4. Bake straight away for 30 minutes in the middle oven at 195ºC/gas mark 5. Do not open the oven door. Once they are done, they should feel light in the hand.
  5. To make the mousse, semi whip cream and add sugar.
  6. Take 10g of purée and bring to the boil. Drain the gelatine and whisk into the boiling puree. Remove from the heat. Slowly whisk in the remaining purée.
  7. Fold the puree into the semi-whipped cream, leave to set in the fridge.
  8. Put in a piping bag. Using a smaller nozzle, fill the éclairs with the mousse and serve.

TIP: These can be frozen.

Recipe credit: Katie McLoughlin from The Shelbourne Hotel

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