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
- 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.
- 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.
- 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.
- 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.
- To make the mousse, semi whip cream and add sugar.
- 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.
- Fold the puree into the semi-whipped cream, leave to set in the fridge.
- 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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