Mango Eclair With Raspberry Glaze

• Choux pastry and mango curd filling
• 4 tablespoons whole milk, lactose free is fine
• 2 ounces weight unsalted butter
• 3.5 ounces weight plain flour
• 1 teaspoon powdered sugar
• 3 large eggs
• 0 Next items are mango curd filling
• 1/2 cup mango puree - I like Deep brand Alphonso pulp
• 1.5 ounces weight powdered sugar.
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter
• 2 large egg yolks only
• 1.5 teaspoons cornstarch
• Raspberry mirror glaze
• 8 ounces weight fresh raspberries
• 5 ounces weight granulated sugar
• 1 tablespoon powdered gelatin

1. Make the mango curd first as it needs to chill. rnrnWhisk together the egg yolks and sugar in a thick bottom saucepan.
2. Add in the mango puree, salt, and cornstarch, mixing well while it is still cold, to dissolve the cornstarch.
3. Heat on medium, stirring continuously. After about 5 minutes, thickening will start to occur. Heat about 30 seconds longer.
4. Remove from flame and stir in the butter. rnPour through a strainer to remove particulates, if needed.rnCover with plastic wrap patted down to the surface, and put in refrigerator to chill for 2 hours.
5. Now make the choux pastry!rnPreheat the oven to 400F convection.rnLine a baking sheet with parchment.
6. Lightly beat the eggs in a bowl, and set aside.
7. Mix flour, sugar, salt in a bowl, and set aside.
8. In a large sauce pan, heat the milk, butter and 4 tbs of water over a gentle heat until the butter melts. Then increase heat until it just reaches a boil. Remove from heat
9. Now quickly pour in the entire flour mixture, and immediately stir the mixture vigorously! KEEP stirring until the mixture is smooth, glossy, and comes away from the sides of the pan. It will take about 1-2 minutes.
10. Transfer the flour blob to a large bowl. rnNow gradually add the beaten eggs, mixing with a heavy spoon, until the mixture looks gloopy and glossy. It will take most of the eggs to achieve this.
11. Spoon the entire mixture into a gallon zip lock bag! (poor mans piping bag!). Cut off a corner, no more than 1/2 inch wide cut.rnNow pipe out ~10 rows of mixture, each about 6-inches long. Try to do the piping in one pass, don't go back over.rnLeave spacing for each one to double in width!
12. Sprinkle some water drops on the tray, not on the dough.rnBake for 15 minutes, then *without opening the oven door*, reduce temp to 300F and bake another 14 minutes.rnIt is critical to bake enough that the dough rises by steam power, then stiffens to hold its shape.rnIf you open the oven door too soon, the dough will collapse.rnNote: we can still end up with a nice eclair as the filling will puff them up!rnSet aside to cool.
13. Now we will fill the eclairs.
14. When eclairs and mango curd are cool, fill a piping syringe with some mango.rnInsert the needle into the side of the eclair and gently pump in mango, aiming the needle from one end to the other.
15. Now we will make the raspberry mirror glaze!
16. Combine the raspberries and sugar in a sauce pan and heat on medium, stirring occasionally. Let it boil and thicken. It will become a syrup in about 12 min of boiling time.
17. Pour through a strainer to remove seeds! A wooden spoon pressed around the inside of the strainer will help the raspberry jam to go through!
18. Place the gelatin in a teacup and add 2 tbs of cold water, stirring immediately. As soon as wetted, spoon into the raspberry. Stir vigorously to spread the gelatin.
19. Now watch the mixture cool gradually. As it cools it will stiffen. When getting a bit stiff, spoon over the eclairs. Some will run off. If too runny, wait for further cooling.rnIt is fine to pour additional layers!

pastry, milk, butter, weight plain, powdered sugar, eggs, curd filling, mango puree i, sugar, salt, unsalted butter, egg yolks, cornstarch, glaze, raspberries, sugar, powdered gelatin

Taken from food52.com/recipes/77370-mango-eclair-with-raspberry-glaze (may not work)