I'm not going to give how to make choux pastry, just say that I made 16 eclairs and used 100g butter,1 tspn icing sugar, 140g flour and 3 eggs.
I've made these eclairs before using an apricot puree.
Filling: 1 gelatine leaf [5g], 200ml mango puree, 1 tspn lemon juice, 125ml creme fraiche and 30g icing sugar.
Topping: 100g bar white chocolate - you won't need it all
To make the filling, soak the gelatine in cold water for 5 mins then take it out and squeeze the water out.
Mix the mango puree and the lemon juice in a heat resistant bowl and add the gelatine. Whisk over a saucepan of gently simmering water till the gelatine has dissolved. Take the bowl off and leave to cool, then put it in the fridge for a while. Whisk the cream and sugar together till thick then add the cold mango mixture and gently mix together.
Make a slit in the side of the eclairs and spoon in a little mango cream.
Melt the white chocolate gently - don't over heat or it will go into a mess! Spoon over the eclairs for a rustic look!
I think I prefer this mango cream to the original apricot one. It has just the right consistency - niether thick nor thin! The chocolate gives it a bit of luxury. A nice tea time treat.
We Should Cocoa is a monthly challenge started by Choclette of Chocolate Log blog and Chele of Chocolate Teapot blog. There are also guest hosts and this month it's Shaheen of Allotment 2 Kitchen blog and the extra ingredient is mango.Have a look on Shaheen's blog for more info.