Chocolate and Mango Eclairs

An eclair is a typical French pastry, which due to its elongated and cylindrical shape is called a "long john" in America. The base is a baked choux pastry, which is filled with pastry cream and topped with any desired additions. Believe me, the combination of soft pastry, chocolate cream, mango jelly, and chocolate glaze is absolutely fantastic!

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Cream

  • 4.5 dl Milk, whole milk

  • 1 piece Vanilla, extract, natural

  • 60 g Sugar, white

  • 4 pieces Egg, egg yolk, fresh

  • 20 g Koruzni škrob

  • 170 g chocolate, dark

Dough

  • 1.5 dl Water

  • 1 dl Milk, whole milk

  • 110 g Butter, unsalted

  • 5 g Salt, table

  • 5 g Sugar, white

  • 130 g Wheat flour, white, multi-purpose

  • 1 spoon Cocoa, powdered, unsweetened

  • 5 pieces Egg, fresh

Mango jelly

  • 2 piece Mango, fresh

  • pieces Juice, orange

  • 8 g Gelatin powder, unsweetened

  • 1 piece Egg, fresh

chocolate sauce

  • 3 dl Sweet cream

  • 70 g Syrup, sweet

  • 300 g chocolate, dark

  • 50 g Butter, unsalted

Steps

  1. In a saucepan, combine water, milk, salt, and butter, and bring to a boil. Once the mixture boils, slowly add the flour and cocoa powder. Mix until the water evaporates and a thick dough forms that easily pulls away from the sides of the pan.

  2. Transfer the dough to a planetary mixer and mix slowly using the dough hook attachment. Gradually add the eggs one by one while mixing. Once all the eggs are incorporated, fill a piping bag fitted with a wide ridged nozzle with the dough. Pipe evenly thick, elongated eclairs onto a silicone baking mat or parchment paper. Brush them with beaten egg and bake in a preheated oven at 160°C for 15 minutes.

  3. While the pastry is baking, prepare the chocolate cream. In a saucepan, combine milk, cream, half of the sugar, and vanilla seeds with the pod. Slowly heat the mixture. In a bowl, mix the other half of the sugar, cornstarch, and egg yolks into a smooth paste. Once the liquid boils, reduce the heat and add the sugar and egg yolk mixture. Stir continuously while cooking to prevent burning.

  4. Once the cream thickens sufficiently, pour it into a bowl (remove the vanilla pod). Mix in the chopped chocolate while the cream is still hot. Cover the chocolate cream with plastic wrap and let it cool for a while.

  5. Remove the baked eclairs from the oven and cut them in half while still warm.

  6. Soak the gelatin in cold water. Peel the mango and remove the pit. Place the mango flesh in a blender, add orange juice, and blend into a smooth puree.

  7. Squeeze out the soaked gelatin and add a fifth of the mango puree. Heat in the microwave until the gelatin melts. Mix the melted gelatin with the remaining mango puree. Pour the mixture into a baking dish and refrigerate until set.

  8. Once the jelly is set, cut it into thin slices the size of the eclairs. Finally, prepare the chocolate glaze. Heat the cream and glucose syrup, being careful not to let it boil. Add the chocolate and butter, and mix with a hand blender until smooth.

  9. Take the bottom half of the pastry and fill it with chocolate cream. Place a slice of mango jelly on top of the cream and cover it with another layer of chocolate cream. Dip the top half of the pastry into the chocolate glaze and place it on top of the chocolate cream. Serve the prepared eclairs on a large plate or platter.

Nutrition Information (Per 100g)

  • Calories: 333.7 kcal
  • Fat: 18.74 g
    • Saturated Fat: 10.54 g
  • Carbohydrates: 33.12 g
    • Sugars: 22 g
  • Protein: 5.47 g
  • Fiber: 2.21 g

Advice

If you dont have a planetary mixer, you can mix the dough with a hand mixer (use spiral dough hooks for kneading). Prepared eclairs can be decorated with slices of fresh mango.