On my last trip to the Caribbean, I knew I'd be all about Saint Martin. From the minute we left, I was counting down the days with anticipation. I mean, it's half Dutch, half French, which means you can have Heinekens and éclairs with the Caribbean at your feet. I was smitten with the pastries, which is what inspired this Marigot Mango Éclairs recipe.
1cup puréedripe mangofrom about 1 medium mango peeled and diced
For The pâte à choux:
8tablespoons (1 stick)unsalted butter
2tablespoons granulated sugar
1cupwater
4largeeggs
1cupunbleached all-purpose flour
For The Icing:
1cuppowdered sugar
Food coloringfor the icing
For The Garnish:
Toasted coconutand cacao nibs for garnish
Instructions
For the pastry cream: Combine the coconut milk, 2 tablespoons of the cane sugar, and the vanilla bean paste in a medium saucepan and bring to a simmer over medium heat, then remove from heat. Meanwhile, whisk together the 3 egg yolks, cornstarch, and another 2 tablespoons of the cane sugar in a medium bowl until light and slightly thick. Gradually whisk half of the milk mixture, tablespoon by tablespoon, into egg yolk mixture. Pour the milk-yolk mixture back in the saucepan with the remaining coconutt milk and return to the stove over medium-high heat. Cook, whisking constantly, until pastry cream simmers and thickens, about 1 to 3 minutes. Remove from heat, pass through a sieve then transfer to bowl. Stir in mango purée and press plastic wrap directly onto surface. Chill until cold, at least 1 hour. (The pastry cream can be made up to two days ahead. Store refrigerated in an airtight container until ready to use.)
For the pâte à choux: Heat the oven to 400°F and arrange racks in the upper and lower third. Line two baking sheets with parchment paper and trace 1 inch-by-3 inch rectangles, spaced 1 1/2 inches apart (you want about 15 rectangles per baking sheet). Combine butter, remaining 2 tablespoons of the cane sugar, and water in a large saucepan and bring to a boil over medium heat. Add flour all at once and stir quickly with a wooden spoon until mixture pulls away from the sides of the pan. Continue to cook for 1 minute to dry out dough. Transfer dough to a bowl and let cool for a few minutes. Beat in remaining 4 whole eggs one at a time, beating until dough is smooth and glossy before adding the next egg.
Using a pastry bag fitted with a 1/2-inch tip (or a plastic storage bag with one corner snipped off), pipe dough onto the parchment paper tracings. Combine 1 egg with water and whisk until smooth then brush each pastry with the egg wash. Place the baking sheets in the oven and bake until golden brown and dry to the touch, about 20 to 25 minutes. Set aside to cool slightly, at least 10 minutes.(The pastries can be baked up to two days ahead. Store in an airtight container until ready to use.)
Fill The Eclairs: Spoon the mango pastry cream into a pastry bag, poke two small holes in the bottom of each pastry then pipe the pastry cream into each pastry.
Make The Icing: Prepare icing by whisking together powdered sugar and just enough water until the mixture coats the back of a spoon and does not drip off. If desired, color the icing to your any color you'd like – I used 3 drops of red and 2 of yellow to get the color in the photo.
Assembly: Dip one of filled pastries in the icing and place in the refrigerator until icing is just set, about 10 minutes.