• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Missing Lokness

Easy Everyday Recipes

  • Home
  • About
  • Recipe Index
  • So-Cal Travel Guide
  • Privacy Policy

Mango and Cream Eclairs

March 14, 2018 By Lokness 4 Comments

Mango season means Mango and Cream Eclairs! Fill the beautiful pastry shell with fresh ripe mangoes and light whipped cream. Top with either a mango glaze or chocolate glaze. Is it time for dessert yet? 

Mango season always gets me excited! I have at least one mango dessert recipe each year (mango pudding, mango panna cotta, tapioca pearls with mango and chocolate mousse with mango gelee). This year is no exception. I was so thrilled to see Manila/Ataulfo mangoes in Costco. Fresh ripe mangoes should be eaten as they are without cooking. After many thoughts, I decided to go with eclairs.

Eclairs are made with choux pastry, which is the same dough for cream puff or profiterole. Eclairs are in long and like a tube. Puffs are round like a ball. The most important tip for choux pastry is the moisture. If there is too much liquid, the dough won’t rise enough. They would be flat. When the dough is ready, it should be smooth and able to hold it shape at the same time. One thing I learn is check the consistency of the dough before adding the last egg. The dough should hold a “V” shape when lift up with a spatula or paddle attachment. Only add part or whole of the last egg if needed.

For the filling, I have tried both pastry cream and whipped cream. At the end, Bryan and I both agree that whipped cream is much lighter and pair much better with fresh fruit. To make a better whipped cream, I added vanilla paste instead of extract. I love seeing the vanilla seeds all over the whipped cream. If you don’t have vanilla paste, extract sure will work.

Eclairs always look better with a glaze. I made 2 different glaze for these mango eclairs. The mango glaze is super easy. It’s basically just a blend of powdered sugar and fresh mango puree. It’s on the sweet side, but it’s nice to get a little extra mango flavors on the eclairs. The chocolate glaze requires a little more work. Chopping the chocolate and cooking it over a double boiler. But if you love chocolate or want something a little less sweet, this glaze is for you. Both glaze are wonderful tasting, it’s up to your personally preference. Bryan likes the mango glaze more and I prefer chocolate. No fighting. 😀

These mango eclairs can be prepared a few hours ahead. Keep them in the fridge until ready to serve. I have one friendly reminder, these eclairs are messy to eat. They are not exactly finger food. Grab yourself plenty of napkins and a plate! Enjoy!

Print Pin

Mango and Cream Eclairs

Course Dessert
Cuisine French
Keyword chocolate, choux, dessert, eclair, mango, pastry
Servings 28 Small Eclairs
Author Lokness

Ingredients

Choux Pastry:

  • 8 tablespoons unsalted butter (cut into cubes)
  • 1 cup water
  • ¾ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 large egg yolk
  • 1 tablespoon water

Éclair Filling:

  • 5 ripe Manila mangoes (cut the flesh into ½-inch cubes)

Whipped Cream:

  • 3 cups cold heavy whipping cream
  • 7 tablespoons sugar
  • ¾ teaspoon vanilla paste or extract

Chocolate Glaze (for 18 eclairs):

  • 4 ounces semi-sweet chocolate (chop into small pieces)
  • 1½ tablespoons unsalted butter
  • 2 ounces heavy whipping cream
  • Pinch of salt
  • 1 ounce light corn syrup

Mango Glaze (for 18 eclairs):

  • ½ ripe Manila mango (scoop out the flesh)
  • 1 cup powdered sugar

Instructions

  • Preheat the oven to 425˚F (220˚C). Arrange racks in lower and upper thirds of the oven. Line 2 baking sheets with parchment papers.
  • In a medium bowl, add 3 eggs and whisk together. In another small bowl, add 1 egg and whisk together. Set both aside.
  • In a medium saucepan, combine butter, water and salt. Bring to just a rolling boil over high heat, stirring occasionally to melt the butter. Remove from heat. Add the flour all at once, stirring vigorously with a flexible spatula. Return to the stove and cook over medium heat. Stir and mash the dough until it comes together and leaves a film on the bottom of the pan. Continue to stir and cook for another 3 minutes.
  • Transfer the dough to an electric mixer fitted with a paddle attachment, beat on medium-low speed for 2 minutes to cool slightly. Add the beaten eggs in 4 additions. After each addition, the dough will look curdled at first, then it will form back into a soft dough. Scrap down the sides of the bowl after each addition.
  • Check the dough. When it’s ready, the dough should be smooth and pipe-able. When dip the paddle attachment in the dough, some dough will slide back and some should leave behind a “V” shape on the paddle. If the dough is too thick, add half or whole 4th egg if needed.
  • Fit a pipping bag with a ½-inch tip and fill the bag with dough. Pipe 14 (3½ x ¾ inches) logs. Repeat with the other baking sheet. To smooth out the sharp tops, push down slightly with a clean and wet finger.
  • In a small bowl, whisk together a large egg yolk and 1 tablespoon water. Brush the top and the side of the dough with egg wash. Gently drag a fork along the top of the logs the long way to make slight indentations (for even expansion).
  • Transfer to oven and bake for 12 – 15 minutes until they look puffed. Rotate the baking sheets from top to bottom and front to back for even baking. Lower the oven to 375˚F (190˚C). Bake for another 18 – 20 minutes until the eclairs feel firm when gently squeezed and sound hollow when tapped on the bottom, rotating the baking sheets once again after 12 minutes. Once again, lower the oven to 300˚F (150˚C). Bake for 15 more minutes, rotating the baking sheet half way through.
  • Transfer the shells to cooking rack and cool completely.
  • For the whipped cream, in a large mixing bowl with an electric mixer fitted with a whisk attachment, add cold heavy cream, sugar and vanilla. Beat over high speed until stiff peaks form. Transfer to a pipping bag fitted with a large star tip.
  • To assemble, cut the shells in half lengthwise. Pipe the whipped cream inside the bottom half of each shell. Carefully top 3 mango cubes on top of the whipped cream on each shell. Pipe 3 small dots of whipped cream on top of each mango cubes (to keep the top shell in place). Put the top shell back on the éclair. Transfer the eclairs to a large plate or baking sheet. Keep in the fridge.
  • Meanwhile, make the chocolate glaze. In a medium heatproof bowl, add the chocolate and butter. Set the bowl over a pot of simmering water. Stir to melt slightly.
  • In a small heatproof bowl, combine heavy cream and salt. Heat in the microwave until warm. Pour the cream over the chocolate. Stir until the chocolate is completely melted. Stir in corn syrup until the glaze is smooth and shiny. Set aside.
  • For the mango glaze. Puree the mango flesh in a blender or food processor until smooth. Measure out 4 tablespoons to use. In a medium bowl, add the powdered sugar and 3 tablespoons puree. Whisk until smooth. Add more puree if the glaze is too thick.
  • Take the eclairs out of the fridge. Spoon the glaze over the eclairs. Use the back of the spoon to smooth out the top. Return the eclairs to the fridge for 15 minutes to set. Serve within 6 hours.

Notes

  1. You can substitute the mango with other fruit, like strawberries and raspberries.
  2. Unfilled eclairs can be store in an airtight container for a few days.
  3. Each glaze will be enough for about 18 eclairs. If you are only using one glaze for all eclairs, adjust the measurement.
(Choux Pastry Adapted from The Kitchn)
(Chocolate Glaze Adapted from Serious Eats)

SaveSaveSaveSave

Filed Under: Cook, Dessert/Sweet Tagged With: chocolate, choux pastry, dessert, eclairs, mango, pastries, whipped cream

Previous Post: « Rabokki (Korean Ramen & Rice Cakes)
Next Post: Baked Spaghetti with Meat Sauce »

Reader Interactions

Comments

  1. Monica says

    March 21, 2018 at 7:58 am

    LOVE this, my friend! I’ve also just started spotting and buying mangoes. They are so incredible. My husband is angling for some mango sago but if he saw this, he’d be asking for it! I never thought to put mango in eclairs!! And I haven’t made eclairs in ages but I always want to. These are a knock-out. I wish I could take a taste right now.

    Reply
    • Lokness says

      March 29, 2018 at 12:39 pm

      Yes, the mangoes are looking really good everywhere. I love mango sago too! I would totally have both the sago and eclairs in one sitting. HAHA!!!

      Reply
  2. Leena says

    April 2, 2018 at 9:18 am

    What is the substitute for eggs?in pastry

    Reply
    • Lokness says

      April 2, 2018 at 9:32 am

      Hi Leena, I’m sorry that I have not baked without eggs in this recipe and I can’t answer your question. But I would love to hear it if you find out. 😉

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello there!

Welcome! I'm Lokness. Currently live in Los Angles. Grew up in Hong Kong. Obsessed with chocolate & ice cream. Cooking is something I love. This is where I share my stories and recipes. Want to know more? Click here.
  • Facebook
  • Instagram
  • Pinterest

Popular Posts

  • Hong Kong Style Macaroni Soup w/ Ham | Light & comforting noodle soup to start the day! Ready in less than 20mins. #macaroni #noodlesoup #pasta #hongkongstylecafe #chachaanteng #breakfast #breakfastrecipe #comfortfood #hongkong | The Missing Lokness Hong Kong Style Macaroni Soup with Ham

  • Mendocino Farms Curried Couscous with Roasted Cauliflower #sidedish #pastasalad #couscous #curry | The Missing Lokness Mendocino Farms Curried Couscous with Roasted Cauliflower

  • Brown Sugar Mashed Sweet Potatoes #sweetpotato #mashedsweetpotato #brownsugar #sidedish #dinner #dinnerrecipe #vegetarian #easyrecipe | The Missing Lokness Brown Sugar Mashed Sweet Potatoes

  • Cantonese Style BBQ Pork over Rice (Char Siu with Rice) #hongkongrecipe #cantoneserecipe #chinesebbq #charsiu #bbqpork #pork #rice #roasted #dinner #dinnerrecipe #叉燒飯 | The Missing Lokness Cantonese Style BBQ Pork over Rice (Char Siu with Rice)

  • Hong Kong Style Borscht Soup #soup #hongkongfood #vegetables #beefbone #borschtsoup | The Missing Lokness Hong Kong Style Borscht Soup

missinglokness

🍩 Recipe Developer & Food Lover (I cook & eat around the city!) 🐹 Animals Lover 🏠 Los Angeles🌴(From HK 🇭🇰)

Pistachio Glutinous Rice Balls (開心果糯米糍 Pistachio Glutinous Rice Balls (開心果糯米糍). These’re super popular in Hong Kong right now. The outside is chewy & soft like mochi. The inside is filled w/ ground roasted pistachios & sugar. Sweet & nutty. Absolutely delicious! No wonder people can’t get enough of these. 

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2025/01/30/pistachio-glutinous-rice-balls/
新一年, 祝大家蛇年行大運! 開心快樂! 新一年, 祝大家蛇年行大運! 開心快樂! 健康平安! Happy Year of the Snake! Wishing you a year filled with luck, happiness, health & prosperity! This year, I kept it simple with the decorations, but Bryan & I built this Lego bamboo. Lucky bamboo symbolizes prosperity & good fortune—and being Lego, it’ll last forever. I also bought some pistachios, known as “開心果” (happy nuts) in Cantonese, which symbolize happiness. 2025 hasn’t had the smoothest start, so I’ll gladly take all the happiness and good vibes I can get! 

恭喜發財! Gong Hei Fat Choy!🏮🧧🐍
2024 has been a year of highs and lows. We made in 2024 has been a year of highs and lows. We made incredible memories traveling to Japan, London, and Seattle, but also faced the tough goodbye of my father-in-law. It’s been a year of big adjustments.

While the blog’s pace slowed a bit, I’m so proud of the recipes I’ve shared with you all. 
The top 6 recipes are filled with recreations of cherished food memories—some sweet, some savory. Swipe to see what recipes they are! ➡️ The last picture is a bonus, my favorite recipe of 2024! 

Thank you all for the amazing supports!❤️ Cheers to 2025!🍾

For top 6 ranking & direct links of recipes, visit my blog. ⬆️ #linkinprofile #TheMissingLokness 

https://www.themissinglokness.com/2024/12/29/2024-top-6-recipes/
We’re back at decorating Rose Parade floats this We’re back at decorating Rose Parade floats this year!🌹 Fluffing and gluing so many carnations for the Honda float. This time, we decided to come on a later date, & the vibe was totally different from last year. There were news crews, tons of volunteers, adorable rescue dogs (they’ll be on the Pasadena Humane float 🐾), & even Gayle King! Our legs & backs are aching right now, but honestly? I wouldn’t trade it for anything. Loved every minute of it! ❤️
Merry Christmas & Happy Holidays!🎄No snow for u Merry Christmas & Happy Holidays!🎄No snow for us, but we did get drizzled on. 😂
Who love creamed corn? ME!🙋🏻‍♀️ This i Who love creamed corn? ME!🙋🏻‍♀️ This is my version of Lawry’s recipe! It’s super creamy & sweet that is ready in 30 minutes. It goes so well w/ any kind of savory meat dish, like prime rib or roast. 

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2024/12/18/creamed-corn/
Hong Kong Bakery Butter Cookies w/ Chocolate. Thes Hong Kong Bakery Butter Cookies w/ Chocolate. These cookies are buttery like Danish cookies, but light & crumbly at the same time. I grew up eating them in Hong Kong. They’re very common in local bakeries. So simple, but taste the BEST! Have you had these before? 

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2024/12/12/hong-kong-bakery-butter-cookies-with-chocolate/
Yesterday, we went to Disneyland and Disney Califo Yesterday, we went to Disneyland and Disney California Adventure. Festive, & luckily, it wasn’t too crowded. I went in with a long list of foods to try, but by 4 PM, we were already stuffed! Here are some of our favorites:

1. Mickey Gingerbread - The most popular holiday treat! We’ve had this before & loved it just as much this time around. It’s soft & chewy with ginger and warm spices. And let’s be honest - they’re just way too cute! Quick tip: I placed a mobile-order through Jolly Holiday at 7am when the windows opened. Yes, I ordered it before arriving at Disneyland. It can sold out quickly, especially on a busy day. These can sell out fast, especially on busy days. You might find them at Market House too, but there’s no mobile ordering option there. (From Jolly Holiday)
2. Waffle Cristo - A twist on the classic Monte Cristo. Ham, turkey, & Swiss cheese on crispy waffles. Adding a touch of strawberry jam & maple syrup made for an amazing sweet & savory combo. Definitely getting this again next time. (From Royal Street Veranda)
3. Mickey-Shaped Beignets - 1st time trying these. Light & fresh! (From Mint Julep Bar)
4. Lobster Nachos - The nachos were flavorful as always, though I wouldn’t have minded a bit more sauce this time. Fair warning: the jalapeños brought some serious heat!
5. 2319 - This fruity coconutty drink is non-alcoholic. So refreshing! Loved it! (From Lamplight Lounge in DCA)
6. Churro - Hot & fresh! Always a must! (From churro carts)
7. Cold Brew Black Caf - Tasty! It kind of reminds me of tiramisu. If you’re in Galaxy’s Edge area, definitely check it out. (From Docking Bay 7 Food and Cargo)
8. Dole Whip - No Disneyland trip is complete without this! I always go for the classic pineapple flavor. Tangy, refreshing, & never disappoints. (From The Tropical Hideaway)
Follow on Instagram

Copyright © 2025 · The Missing Lokness · Privacy Policy

 

Loading Comments...