Method
Step 1
Preheat oven to 190°C/170°C fan/375°F/Gas 5. Draw 6 x 12cm lines equally spaced apart on a sheet of baking parchment and flip the sheet over so that the lines are on the other side. Use this parchment to line a baking sheet.
Step 2
To make the choux pastry, add the water, milk, butter, salt and sugar to a small saucepan. Heat over a medium heat until the butter has melted. Turn up the heat and bring the mixture to a boil, then add all of the flour to the pan in one go. Beat vigorously until the mix comes together into a smooth ball. Reduce the heat and beat until the dough starts to come away from the sides of the pan. Continue to cook for a further 2–3 minutes, keeping the pan over a low heat.
Step 3
Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and beat on the slowest setting for a few minutes to cool the dough.
Step 4
Increase the speed to medium, then add the beaten egg a little at a time, stirring well until the dough is smooth, glossy and forms a “V” shape when the paddle is lifted. You may not need all the egg.
Step 5
Transfer the choux pastry to a piping bag fitted with a 1.5cm French star nozzle. Pipe 6 x lines of choux pastry onto the lined baking sheet, using the lines you’ve drawn as a template.
Step 6
Bake for 20-25 minutes, until puffed and golden brown, they should sound crisp and hollow if you tap them.
Step 7
Remove from the oven and make holes in the underside with a metal skewer, then turn off the oven and return the choux to dry out for 5 minutes. Transfer to a wire rack to cool completely.
Step 8
To make the whipped mango and salted white chocolate ganache, put the chocolate in a heatproof bowl and cover with the mango purée. Heat in a microwave on high power, stirring every 30 seconds, until the chocolate is completely melted. Transfer to a shallow container and allow to cool until set.
Step 9
Once set, transfer the cooled and thickened ganache to a stand mixer fitted with a whisk attachment. Add the double cream and salt, then whisk until stiff peaks just form. Transfer to a piping bag fitted with a 1cm French star nozzle.
Step 10
To make the mango icing, put the royal icing sugar into a small bowl and make a well in the centre. Add the mango purée to the centre of the well, then stirring from the centre outwards, gradually mix the mango into the sugar to make a smooth, thick glaze.
Step 11
Transfer to a piping bag.
Step 12
To assemble, using a small, serrated knife, carefully cut the éclairs in half horizontally so you have a top and a bottom.
Step 13
Pipe swirls of mango ganache over the base of each éclair, then carefully arrange diced mango and passionfruit pulp on top.
Step 14
Sit the other half of the éclair on top, then pipe a neat strip of mango icing down the centre and sprinkle with pistachios to finish.
