Éclairs With Mango and Passion Fruit

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GLUTEN-FREE ÉCLAIR WITH

MANGO AND PASSION FRUIT

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
GLUTEN-FREE ÉCLAIR WITH MANGO AND PASSION FRUIT
for 15-20 éclairs 13 cm long

MANGO GLAZE

Ingredients Total weight: ~ 378 g 100%

Mango puree 300 g 79%


Glucose syrup 30 g 8%
Sugar 30 g 8%
Pectin NH 7.5 g 2%
Lemon juice 10 g 3%

1 To make the mango glaze, pour the mango puree in a saucepan over low heat.

2 Add the lemon juice and glucose syrup. For this recipe, you can either purchase frozen or
pasteurized mango puree or use a homemade one. Heat the mixture to 30 °C / 86 °F.
TIP
Room temper mango puree doesn’t need to be heated beforehand. This is the case only for frozen puree.

3 In a separate bowl, mix the sugar with pectin NH, gradually add it to the puree, stirring constantly
with a whisk.

4 Increase the heat and bring the puree to a boil, whilst continuing to stir it. Then boil the puree for
30 seconds to activate the pectin.

5 Remove the puree from heat and pour it into a clean container.

6 Cover the glaze with cling film touching the surface and put it in the fridge for about 15-20
minutes until completely cooled.

7 When the glaze has cooled, it has a jellified texture. Transfer it to a measuring cup and process
with a hand blender until smooth.

8 After that, transfer the mango glaze onto a guitar sheet, cover it with another guitar sheet and,
using a tube or a rolling pin, evenly distribute it between the sheets, forming a layer ~1-1.5 mm
thick.

9 Put the glaze distributed between guitar sheets, in the freezer until completely frozen.

MANGO AND PASSION FRUIT CONFIT

Ingredients Total weight: ~ 188 g 100%

Mango puree 100 g 52%


Passion fruit puree (with seeds) 60 g 31%
Glucose syrup 15 g 8%
Sugar 15 g 8%
Pectin NH 2.8 g 1%

1 Put mango and passion fruit puree in the saucepan. To create a jazzier appearance and taste opt
for passion fruit puree with seeds.
TIP 3
For this recipe, you can either purchase the frozen or pasteurized puree or use the homemade one.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
GLUTEN-FREE ÉCLAIR WITH MANGO AND PASSION FRUIT
for 15-20 éclairs 13 cm long

MANGO AND PASSION FRUIT CONFIT

2 Add glucose syrup to the puree and bring the mass to 30-35 °C / 86-95 °F.

3 In the meantime, mix the sugar with the pectin NH in a separate bowl. Once the above-mentioned
temperature of the puree is reached, gradually incorporate the sugar with pectin NH stirring the
mass constantly with a whisk.

4 After the sugar with pectin has been added, increase the heat and bring the puree to a boil while
continuing to mix it with a whisk. Keep boiling for 30 seconds and remove from the heat.

5 Transfer the confit to a clean container, cover with cling film touching the surface and let it
completely cool down in the fridge.

6 Use your silicone spatula or whisk to soften the texture of the confit before use. Take the piping
bag without a tip and fill it with confit. Trim the end of the piping bag to fit the passion fruit seed.

PASSION FRUIT SEEDS PREPARATION FOR DECORATING THE ÉCLAIRS

Ingredients

Sufficient quantity of passion fruit puree or juice with seeds

1 Strain the passion fruit juice or puree with seeds through a sieve, rubbing the mass well.

2 Place the seeds with fibre in a saucepan with water.

3 Place a couple of tablespoons of baking soda in a saucepan with a little water and seeds.

4 Bring the mixture to a boil and continue cooking for a few minutes. This procedure allows you to
destroy the fibres and get perfectly clean seeds.

5 Strain the liquid, then rinse the seeds with clean water. Drain the water and, if necessary, repeat
the procedure.

6 Transfer the seeds without pulp to a silicone mat and place in an oven preheated to
30-40 °C / 86-104 °F to dry, or leave at room temperature.

7 Transfer dry and clean passion fruit seeds to a dry container and store them as long as you need.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
GLUTEN-FREE ÉCLAIR WITH MANGO AND PASSION FRUIT
for 15-20 éclairs 13 cm long

MANGO CREAM

Ingredients Total weight: ~ 630 g 100%

Mango puree 500 g 80%


Pectin NH 10 g 2%
Sugar 30 g 5%
Emulsifier Natur Emul Sosa 6g <1%
Butter 82% 84 g 13%

1 Put the saucepan with mango puree over low heat to reach 30-35 °C / 86-95 °F.

2 In a separate bowl, mix the pectin NH, Natur Emul emulsifier and sugar. With no risk of changing
the texture, Natur Emul can be safely replaced by soy or sunflower lecithin in powder.

3 Once the necessary temperature of puree is obtained, gradually begin to stir in the mixture of
pectin, emulsifier and sugar. Keep mixing everything with a whisk and let the mass boil for
30 seconds.

4 Remove the saucepan from the heat and transfer the puree to a high measuring cup.

5 Add the butter cut into cubes and process with a hand blender. In this recipe, you can replace
sweet butter with coconut or cocoa butter.

6 To help the cream cool down quickly, transfer it to a wide flat container and cover it with cling film
touching the surface. Put the container in the freezer until completely cooled down
(15-20 minutes approximately). Once the cream is cooled, keep it in the fridge. When leaving
the cream in the freezer, be extremely careful to not let it freeze. Otherwise, the structure of the
cream will be destroyed.

7 To make the texture of the cream smoother, gently mix this slightly jellified mass in the mixer
with a whisk attachment. The same procedure can be done by hand.

8 Take the pastry bag with a 7 mm round tip and fill it with the finished mango cream 2/3 full.

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GLUTEN-FREE ÉCLAIR WITH MANGO AND PASSION FRUIT
for 15-20 éclairs 13 cm long

GLUTEN-FREE CHOUX PASTE

MAKING THE CHOUX PASTE

Ingredients
for 15-20 éclairs 13 cm long Total weight: ~ 766 g 100%

Milk 250 g 33%


Sea salt 4g <1%
Inverted sugar 2g <1%
Butter 82% 110 g 14%
Rice flour 150 g 20%
Whole eggs 250 g 33%

1 Prepare the eggs and the butter: process the room temperature eggs with a hand blender until
smooth and cut the butter into small pieces.

2 Put salt and inverted sugar in a saucepan. Inverted sugar prevents the formation of ice crystals in
the choux paste and keeps its texture tender and moist for a longer time. If you are not going to
freeze the choux paste, you can skip this ingredient.

3 Add the butter and milk to the saucepan and heat over low heat, stirring occasionally with a
whisk.
TIP
You can make water-based or milk-based choux paste as well. It depends on the result you want to end up with: the
milk-based choux paste is a little darker and fattier, while the water-based choux paste is brighter but, at the same time,
crunchier.

4 When the butter melts completely, increase the heat and bring the liquid to a strong boil. Don’t let
the liquid boil until the butter is completely melted in the saucepan.

5 Remove the mixture from heat, add the sifted rice flour and stir thoroughly with the whisk until
smooth. At this stage, the paste has a slightly crumbly texture.

6 To make sure that all the starch has swelled, place the choux paste back on the stove and cook it
for two minutes over low heat, stirring actively with a silicone spatula.

7 Transfer the choux paste to the mixer bowl and start mixing it with a paddle attachment, cooling
it down to 55-60 °C / 131-140 °F.

8 When the choux paste has reached the required temperature, gradually, in small portions, start to
add in the eggs, continuing to mix the choux paste at low speed. The texture of the finished
choux paste is checked visually, that’s why you might need a little less egg mixture than is
mentioned in the recipe. The choux paste should be smooth, homogeneous, glossy, and fall off
the paddle as a ribbon forming a sharp triangle. You may also notice some grains of rice flour in
it. If you have used all the eggs and the right texture is still not achieved, you can add warm milk,
but such cases are extremely rare to happen.

9 The finished gluten-free choux paste is to be piped immediately on the baking mat.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
GLUTEN-FREE ÉCLAIR WITH MANGO AND PASSION FRUIT
for 15-20 éclairs 13 cm long

PIPING THE ÉCLAIRS

Ingredients

Gluten-free choux paste


Cooking oil spray
Icing sugar

1 Fill a pastry bag with an Open French Star tip d=16 mm with chough paste 2/3 full.

2 Pipe the 12.5-13 cm long éclairs (~35 g each) at a distance of 1-1.5 cm over a Teflon-coated
baking sheet or a perforated silicone mat. Try to keep the tip at a 45° angle to the mat. To get
perfectly even éclairs, do not move your hands while piping, but move your body back.

3 After piping, spray the éclairs with a thin layer of cooking oil, and then lightly sprinkle them with
icing sugar through a sieve. A thin crust on the surface will protect them from cracks.

4 The piped éclairs can be immediately baked. Alternatively, you can put the finished éclairs in the
freezer until they are completely frozen. Éclairs can be stored frozen for up to two weeks. After
freezing, just put them into an airtight container to protect them from drying out.

BAKING THE ÉCLAIRS

Ingredients

Frozen éclairs or piped choux paste

1 Preheat the oven to 280 °C / 536 °F and then turn it off.

2 Transfer the frozen éclairs to a perforated silicone mat, keeping a distance of approximately
4-5 cm between them.

3 Place the éclairs in the turned-off oven for 20-25 minutes. During this time, they should rise,
acquire the maximum volume and begin to brown slightly. Then turn on the heat at 150 °C / 302 °F
and bake the éclairs for 20-25 minutes more.

4 Finished éclairs should have a uniform golden brown color and a sufficiently hard surface. When
pressed, it will crunch slightly, but the inside of the éclair will remain soft and moist. After baking,
transfer the éclairs to the wire rack, so they cool down faster. In 30 minutes they are ready to be
used.
TIP
If you want to bake éclairs for future use, let them cool down completely and then freeze them. Baked éclairs can be
stored for up to two weeks in the freezer. Then, when you need them, put the frozen éclairs in the oven at 150 °C / 302 °F
and bake them for 3-4 minutes.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
GLUTEN-FREE ÉCLAIR WITH MANGO AND PASSION FRUIT
for 15-20 éclairs 13 cm long

ASSEMBLING AND GLAZING THE ÉCLAIRS

Ingredients

Baked éclairs
Mango cream
Mango and passion fruit confit
Frozen mango glaze
Passion fruit seeds

1 When the éclairs have cooled down, prepare them for filling. To do this, use a special tip for
éclairs in the form of a needle and make three holes in the bottom part of the éclair: two of them
close to the edges and one in the middle. These three holes will help you to fill each éclair fully.

2 Fill each hole of the éclair with mango cream until you feel it is full.

3 Then, fill each hole of the éclair with mango and passion fruit confit.

4 Clean off the bottom of the éclairs with an offset spatula and transfer them to a baking sheet.

5 Peel the guitar sheets off the frozen mango glaze. Using a special éclair-shaped cutter, cut out
the mango glaze pieces.

6 Transfer these glaze pieces on top of the éclairs and leave them at room temperature for a few
minutes for them to melt and acquire the shape of an éclair.

7 When the glaze has completely melted, you can get down to decorating. Place the passion fruit
seeds on top of the éclairs in a dynamic pattern.
TIP
After cutting the mango confit pieces out, the remaining glaze can be distributed between two guitar sheets again.
Freeze the glaze again and use it for other pastries.

8 Chill the éclairs to 8-10 °C / 46-50 °F before tasting.

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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

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