For the Eclair:

Ingredients 

60 g unsalted butter

60 g Water

60 g Meadow Gold Whole milk

¼ teaspoon Salt

1 teaspoon granulated sugar

70 g bread flour

110 g Egg

Method:

Sift Bread flour in a clean bowl and set aside.

Take a saucepan. Add butter, water, milk, salt, and sugar and cook it on medium heat. 

Remove from heat once the mixture boils. Add bread flour and whisk it vigorously until a smooth batter forms.

Place the saucepan on medium heat again and cook the dough for 5 mins with constant mixing. 

Transfer the batter on a standing mixer and with a paddle attachment, whisk it slowly. Let the batter cool and then start adding eggs one by one. 

Let the standing mixer incorporate the eggs well into the batter. As the dough comes together, it will become very glossy.  

The dough should not be too runny but should slowly fall down from the paddle attachment. 

Add the dough into a pastry bag with a french star nozzle tip (0.5cm/1.3cm in diameter). 

Rest the dough in the refrigerator for at least 2 hrs. Once it's rested, pipette out 6-8 equal size eclairs on a baking sheet lined with parchment paper. 

 Dust the eclair with icing sugar and place the baking sheet in the freezer for 30 mins. 

 Preheat the oven to 392 degree F.

 Before placing the sheet in the oven, lower the temperature to 338 degree F and bake the eclairs for 40 mins. Do Not open the oven.

 Once the eclairs are golden brown and puffed up, remove from the oven and place the eclairs on the cooling rack until they are room temp. 

Mango Creme Patissiere:

Ingredients:

150ml Meadow gold whole milk

100ml mango puree

2 egg yolks

35g sugar

20g cornflour

40g unsalted butter

1 tsp cardamom powder

Method:

Take a saucepan. Add whole milk, cardamom powder and mango puree and bring it to a boil with constant stirring. 

In a medium bowl, hand whisk egg yolks, sugar and cornflour until smooth paste. 

Now pour the hot milk mixture slowly to the egg mixture with constant whisking. 

Once all the milk is mixed with the egg mixture, bring back to the pan and whisk over medium heat until smooth and thickened. 

Add butter to it and stir until melted and smooth. Spoon the custard into a bowl, cover it with cling wrap and then cool it in the refrigerator to chill for at least an hour. 

Assembly:

Make 3-4 holes with a small nozzle in the eclairs and pipette out the mango creme patisserie in them. 

Make sure the eclair is properly filled and not overly filled. 

Top it with some cardamom whipped cream and garnish with mango slices and mint leaves. 

Enjoy!!