We are all familiar with traditional éclairs, the jewels of French pastry, typically filled with coffee or chocolate. Today, éclairs have evolved into many delightful variations, offering new flavors to excite the taste buds of modern food lovers. Here’s one example : mango passion éclairs. They are absolutely delicious, and here’s how to make them :

For the choux pastry :

• 3/4 cup all-purpose flour
• 3 large eggs
• 5 tablespoons unsalted butter
• 1 teaspoon sugar
• Pinch of salt
• 2/3 cup water
• Calories: High

For the mango passion cream:

• 3/4 cup mango puree
• 1/2 cup passion fruit puree
• 2 sheets gelatin (or 1 1/2 teaspoons powdered gelatin)
• 3/4 cup heavy cream
• Calories: High

For the glaze :

• 7 oz white fondant
• 4 drops yellow food coloring
• 2 drops orange food coloring

Instructions

1. Prepare the choux pastry:
   In a saucepan, bring water, salt, and butter (cut into small pieces) to a boil. Remove from heat, add the flour, and whisk vigorously. Place the saucepan back on low heat and stir with a spatula to dry out the dough. It should easily pull away from the sides of the pan.
2. Cool the dough:
   Let the dough cool slightly in another bowl, then add the eggs one at a time, mixing vigorously until fully incorporated.
3. Bake the éclairs:
   Preheat the oven to 350°F (180°C). Pipe the dough into long, parallel strips (about 4 to 5 inches) on a baking sheet lined with parchment paper. Bake for 35 minutes, then let them cool on a wire rack.
4. Prepare the cream:
   Soak the gelatin in cold water. Heat the passion fruit puree and add the drained gelatin, stirring well. Allow it to cool slightly, then mix in the mango puree and heavy cream. Cover with plastic wrap and refrigerate for a few hours.
5. Make the glaze:
   Soften the fondant over low heat, then add the food colorings and mix well.
6. Assemble the éclairs:
   Make three small holes on the bottom of each éclair. Transfer the mango passion cream into a piping bag and generously fill each éclair through the holes. Dip the top of each éclair into the fondant glaze. Refrigerate until ready to serve.