Honey Orange-zest Madelines

Madelines!

Oh these lovely, buttery shell shaped little cakes. Crisp on the outside and soft like sponge cake on the inside. And that adorable little bump. It makes it a pretty little unique cake.

It was our 4th or 5th class in Le Cordon Bleu and the chef demonstrated this French traditional cake from the Lorraine region in France. I was astonished. That shell shaped structure looked gorgeous. And then the bump on the other side revealing the soft part inside. The edges – browned and crisp are a delight to bite into.

Madelines with honey

Madeleines are the perfect accompaniment to the evening cup of tea or coffee. They taste best when served warm fresh out of the oven. The crispness of the crust starts to lessen as it gets stored, but biting into a fresh madeleine is a real pleasure.

The only special equipment you will need is a Scallop shell pan. I purchased mine in E.Dehillerin in Paris, but it is easily available at Amazon.in or your local bakeware shop.

The traditional version calls for browning butter and then using it. But there is a very fine line between brown butter and burnt butter. So to avoid that, we simply melt butter with orange zest and that gives it the citrusy flavour. If you wish to get the nuttiness of browned butter, brown it in a pan for a couple of minutes, let it cool down and then use it.

This recipe is based on the one we learnt at school and I have further added orange zest and honey to it.

Madelines in shell pan

Honey Orange-zest Madelines

Makes 10 Madelines

What you will need :

  • 100 gram all purpose flour
  • 1/2 teaspoon baking powder
  • 70 gram butter
  • 1 teaspoon orange zest
  • 65 grams castor sugar
  • 2 eggs
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract

What to do :

  1. Sift flour and baking powder to avoid any lumps.
  2. Melt butter in a pan or in microwave with the orange zest.
  3. In another bowl, whisk the eggs and add sugar. Whisk till it becomes pale and creamy.
  4. Add the vanilla extract
  5. Fold the dry ingredients into the egg mixture and then add butter and orange zest mixture. Fold it in with a spatula.
  6. Now transfer it to a disposable piping bag without any nozzle and refrigerate it for atleast 3 hours. You can even refrigerate it overnight.
  7. Before baking, pre-heat the oven to 200 C. Brush the shell pan with some melted  butter and drizzle some flour on it.
  8. Pipe molds of batter on the pan and let it bake for 10-11 minutes till it is browned not he edges and cooked in the centre. The centre should spring back when touched.

IMG_3640

 

Notes :

  1. It is essential to refrigerate the dough so that the flour hydrates and it forms that quintessential bump when baked.
  2. This can also be used as a basic recipe and honey and orange zest can be substituted with any other flavouring.

madelines with a bump

Cheers!

Rutvika

My Swacchha Little boy

Arjun with a broom

Right now, if you come home, chances are that you will see my one year old boy with a broom cleaning the living room. Or with a mop wiping the tables or furniture. Or if I come to your house with him, the most interesting thing he will find and want to play with is a broom. Aka Jhadu. No wonder this boy was born under the Swatch Bharat regime, but it becomes really awkward when he sees sweepers on the streets and howls at them asking for their grass brooms with long sticks. But thats for now. I am sure when he grows up he will want to become a bus-conductor doing ticket-ticket, a driver doing beep-beep, or a soldier with guns and tankers. His dad already wants him to join the Indian army, but thats not happening if I have only one son. Heck if he is the only child I have, I am not even sending him away for college.

My father and mother in law started the business and husband and I are the second generation running the company. It is stupid to assume that Arjun-the third generation will want to join the business and take it forward. But my conservative middle-class upbringing will always want to tell him to get a good professional degree.

I remember, I was eight when Aishwarya Rai became Miss World. That was a very impressionable age and I followed her journey on television very closely. I loved the way she exclaimed and cried when she won the title, her petite pose when the crown was placed on her head, how she got interviewed later constantly for months after that and the whole concept of being ‘Miss World’. It was fascinating for me. I would later stand in front of the mirror and pretend to wear a jewelled crown and answer the flurry of questions. Who am I, what do I like, what is the most important thing for me in life, how would I like to eradicate world poverty, what do I think about equality, what are my aspirations for the future and so on. Alas, my height never increased more than 5 feet 2 inches and I have never been skinny, so those dreams got washed off pretty quick, but being a child and thinking you can become anyone in the world – its amazing.

There is a orphanage in Mumbai which houses several teenage girls . I used to volunteer there on Saturdays with the little kids. The director once asked me to guide those girls and show them education options which are not very expensive. Chartered Accountancy course being one of them, he wants me to mentor the girls and share my experiences being a CA. I never got to that and later I got pregnant and had the child and so this went to the back of my head. But I think the truth is:  I dont feel adult enough to mentor anyone. It feels too much of a responsibility. Now as I write this, I realise I should do it. Those girls dont have limitless opportunities like us or our kids, but they should be able to see some paths which they can walk on.

There was a period when my brother wanted to be a chef. Now I am not sure if he really wanted to be a chef or he was saying that because he knew dad would not approve, but as a matter of fact he did not go for it. He completed his Chemical Engineering in Mumbai, although quite grudgingly. Now he is in the USA doing MBA and I often wonder if he will become a Chef or get some culinary degree in future. Heck, no one ever thought I will go to Cordon Bleu to study Patisserie. I could barely make Maggi when I got married. But I did. And here I am, now thinking of quitting the baking side of blogging and concentrating on writing.

So who knows right? Arjun might decide to join the business or he might just join the Indian army. Or become the Chief Cleanliness Officer. We are yet to find out.

xoxo,

Rutvika

What after LCB and Chocolate Mango Vacherin recipe

Last three Tuesdays I have been writing about going to Le Cordon Bleu, which was one of the turning points in my life. A dream come true. I look at baking in a different way now, I look at life a little different. But when my friends at LCB Paris used to ask me what I plan to do after the course, my answer was simple : I want to have a baby soon and continue with my day job as a CA while baking and blogging on the weekends. They were surprised at this answer. But yes, at-least in the near future I don’t plan to start any baking workshops, or a little cafe or any patisserie. And hence I bring you three stellar LCB alumni, my friends and such awesome chefs and pâtissiers that I gawk at their work. And they have been very humble in sharing their life journey with us, a big thank you to them.

In alphabetical order :

Michael Swamy

Michael Swamy

​Michael had just finished his diploma in hotel management and that’s when he decided to fine tune his skills by going to an international culinary school. He already knew that he wanted to do food styling, write books and be on TV. So to bring more authenticity to his work and writing, he specialised at LCB London and learnt the art of food and above all plating.

As a chef, Michael has worked with Taj Group of Hotels, Bombay Brasserie (London), Kuwait Airways. He has cooked & served several personalities including Prince Charles. Has been a corporate chef with the Bowl House Brand and now Mentor Chef with the Hopping Chef Brand which specializes in Home style fine dining. He is the author of “The East Indian Kitchen” (2010) based on Indo Portuguese fusion cuisine and“Easy Guide to Pairing Indian Food and Wine” ; both of them have been Gourmand award winners. And guess what, he also headed the food team for Masterchef India Season I and II. Apart from that he is a food critic and feature writer for several magazines, and does food styling and photo shoots for several international brands ,which is his favourite since he can get very creative with it.
Chef Michael says that his experience in LCB was exhilarating. He got to learn a tremendous amount and could also get training under renowned Pastry Chef ‘Chef Fillip Tibos’. He won the cuisine program in LCB on a scholarship after doing the Patisserie program. That is the talent of our super awesome and very helpful Chef Michael.
​In future, Chef Michael wants to establish a complete food media setup, for books, photography, creating food videos and wants to be an inspiration to budding chefs. Because he believes that teaching and creating helps future chefs come up and rise.
​In his own words, he would like to advice fellow LCB aspirants : “​Follow your heart and your dreams, don’t be shackled by corporate stuff, just rise and do your best and strive to be the best. The only person you have to beat is yourself and your limitations​.”
Well said Chef.
You can reach him at : michaelswamy.com
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Neha Verma
Couture cakes @ Ellesmira and at Colette's studio, NYC.

Couture cakes @ Ellesmira and at Colette’s studio, NYC.

In 2010 Neha was working in MNC corporate marketing and while she was happy with her career trajectory, she was increasingly aware that she needed to do something more organic and creative with her life. That’s when she decided to flip a huge coin of fate and sought out LCB, Paris. Back then in 2010 the school/brand wasn’t that well marketed in India as it is today. So her motivation to go there was to have her “year in Paris” as well as get a solid foundation in French patisserie which everyone knows is the best in the world.
Her experience at LCB was magical and perfect. She got to hone her basics through the best chefs-including MOF’s, world-class teaching techniques and exposure to the cutting edge developments in the pastry world. She also made friends from all over the world and those endure till date.

Then Neha moved stateside and got an education in cake design. After which she apprenticed for a year under Colette Peters- the world-renowned pioneering artist in this field. Colette’s studio has made cakes for The white house, Whoopi Goldberg, Al Pacino, Yoko Ono, Sting, Kanye West, Rolling Stones etc, just to name a few.

Couture cakes don’t carry a standard pet kg price tag but she said that smallest and simplest averages at $1000 while the most elaborate ones have gone well beyond $15-20,000. (My god!)
Since then Neha has been practicing her skills traveling the world for inspiration, new experiences and to places where she gets to execute inspired projects. She works through word of mouth and through past connections and collaborations.

She realised that the solid foundation of her craft was formed at cordon bleu and the art aspect was honed at Colette’s cakes. The rest is a living tale which is still evolving under the name of “Ellesmira couture cake studio”.
So far she has done projects in Canada, USA, Norway, Greece, France, Czech republic, the Caribbean and India.

You can reach her at : Neha Verma

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Rakhee Vaswani

Palate Culinary Studio

Rakhee runs a premier boutique culinary studio in Mumbai which has beautiful French vintage interiors with a warm kitchen feel. She is quite a self-taught chef over the years. She started very young in the kitchen sat the age of eleven. But she always wanted formal training and hence to enhance her skills and to take herself to the next level she enrolled in an extensive bakery programme at the London Cordon Bleu campus which has opened so many avenues for her and she considers it as her temple.
Rakhee first ventured into the culinary world with her partner chef Anita and ran a home based cooking studio. Then after taking a break to be a full-time mommy, she re-entered the industry after training at Sophia’s. Attending classes internationally changed her perspective and thus she wanted to open a small place where students could learn everything hands on.Hence Palate culinary studio was born in 2009 . Its seven years of successfully running the studio, she now wants to take it to the next level, i.e is a full-fledged culinary school. She is aware that not everyone can travel and achieve their dreams so at Palate she wants to bring higher level of courses like diploma in culinary to them. She also offers BBIC which is boutique bakery intensive certificate course with a full hands on experience to help small and budding entrepreneurs to set up their own ventures. Currently she has students from 5 to 80 year olds. Drop by her studio, perhaps you can see Malaika Arora Khan as her student.

You can reach her at : www.palateculinarystudio.com

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Chocolate Mango Vacherin

In continuation with French deserts with a tropical mango dessert, this week, is a French Vacherin with Chantilly cream and mangoes.

Mango Vacherin

Vacherin is basically a meringue filled with creme chantilly and fruits. I have used mangoes to go on top of these vacherin and the combination tastes summery and light.

Vacherin with mangoes

What you will need :

  • 5 eggwhites
  • 300 gm caster sugar
  • 25 gm cocoa powder
  • 1 tsp vanilla extract
  • 250 ml whipping cream
  • 5 tablespoon caster sugar
  • Chopped mangoes

What to do :

  1. Line a baking tray with parchment paper and preheat oven to 140C for 10 minutes prior to baking.
  2. Beat egg whites at a medium speed with a stand mixer till frothy. Gradually add caster sugar and vanilla extract and beat till it forms glossy peaks.
  3. Fold in cocoa powder gently using a rubber spatula.
  4. Make round disks of this meringue on the parchment paper.  Keep a dent in the centre where chntilly cream can be filled. The dent can also be made using the back of a spoon.
  5. Bake these meringue nests for 50-60 minutes till crisp till the bottom. Then leave the oven door slightly open for an hour and let the meringues cool completely before taking them out.
  6. Then transfer the meringue to a rack and carefully peel off parchment paper.
  7. To make the chantilly cream, whip the cold cream till medium peaks and gradually add the sugar while whisking. Put it in a piping bag with a medium nozzle.
  8. An hour before serving, pipe the chantilly cream on the meringue disks and put chopped mangoes on top. Garnish with mint leaves.

Hollow of a vacherin

How Cordon Bleu experience changed me and Cheddar Gougères recipe

Going to Cordon Bleu Paris, changed me in a lot of ways. It showed me that a different universe exists , one that is quite opposite to the one we live in. As different as black and white. And still very beautiful.

To put it very frankly, I come from a conservative background. My dad has retired as a cop and my mom worked in an insurance company and then as a teacher. Growing up, we fit perfectly into the middle class traditional family category. And I am myself a very cautious person. I wanted to secure my future. The best possible method to do that was getting a good educational degree. So up until I got married, I had never thought I would go to a culinary school, in a foreign land. Cooking and home catering was what the aunty upstairs did, because that’s what she knew. I was a studious girl. I was meant to be a CA. And then going to Paris on my own, seemed impossible. But somehow, I I applied, got admitted and went to pursue a hobby which tugged at my heart. Very cautiously.

Those 5 weeks in Paris taught me a lot. I met so many different people from such varied cultures that sometimes baking was the only common thread between us. Most girls there were independent, living on their own , having travelled so many places all by themselves and in general much more confident than I was. In the initial days I found myself gawking at them, at their bindaas attitude towards life. They had no strings attached and were carefree. Then one evening about 6 of us sat drinking wine at a friend’s studio apartment and we were then going to go to a nightclub called Queens. Believe it or not that was the first time I was going to a nightclub. So anyway, when we sat there talking, I said to myself “I have nothing to lose, so why worry? Just have fun”. In a way, those girls had already alienated me a little bit since we Indians come from a different background. My parents were not divorced, they both loved each other very much, I loved my husband and me and my husband stay with our in-laws. My plans for the future involved having a baby and staying with my husband forever and not to run away to some exotic location like they dreamed of. Perhaps they found me very boring with my baby and family plans and I found them intriguing yet not in a way that I wanted it for myself.  Then when we were dancing at Queens, 6 of us girls and 3 gay guy friends I suddenly felt my heart open up. There is so much to discover in life, so much to learn. I couldn’t do that while being judgemental. Each and every one is right in their own way, and so am I. That was a turning point in my life. I learnt to accept. With an open mind.

Glimpses of LCB

After that night I was able to enjoy Paris and its quirks better.  We went to Queens a couple more times and danced our way to glory. I also went with a Russian girl-friend to Crazy-Horse (google what that is) and as a group we had some amazing dinners with each one of us from different countries cooking up a speciality. And we talked. About our lives, our hopes and our dreams and the possibilities of making them come true. I felt liberated. Yet with a firm grounding of my family and culture.

All of this was possible because I knew I had a family to come back to. A husband who was waiting for me to return. Mom and dad-in-law who were proud of their daughter-in-law and my parents who had given me a sound upbringing that I could take on the world.

xoxo,

Rutvika Charegaonkar

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Gougères

Since last time we saw how to make Mango Eclairs which is a basic Choux Pastry dough, this time I have used the same pate-a-choux technique to make savoury gougères. This recipe is taken from Le Cordon Bleu book “Classic Recipes”. It says that origin of this pastry can be traced back to the Burgundy region of France and it is mostly filled with cheese. Most commonly used filling is gruyère cheese, however other firm white cheese can be easily substituted. I have used Cheddar cheese since it is easily available.

Cheddar Gougères

Gougères (Cheese Pastry)

What you will need :

  • 250 ml water
  • 100 gm butter (I use Amul)
  • a pinch of salt
  • 175 gram flour
  • 6 eggs + 1 egg for eggwash
  • 150 gm grated cheddar (100 gm + 50 gm)

What to do:

  1. Preheat oven to 220C.
  2. Combine water, butter and salt in a large pan and bring to a boil over medium heat. Once butter has completely melted, remove the pan from heat.
  3. Add all the flour at once to the butter and mix it in with a wooden spatula.
  4. Then put it on heat again and continue to dry out the dough on medium heat. Take care to see that it does not stick and form a crust at the bottom of the pan. Once the dough stops sticking to the pan and the spoon, it is done.
  5. Transfer it to another bowl immediately. It should fall in one go.
  6. Beat 5 eggs together and gradually incorporate them into the batter while mixing with a wooden spoon. Mix well after each addition to make the dough stretchy and slightly sticky.
  7. Stir in 100 gm of the grated cheese and transfer the dough to a piping bag, with a medium round tip.
  8. Line a baking tray with parchment paper.
  9. Pipe approximately 2- 2 1/2 cm balls on the tray, leaving about 2-3 cm in between two balls of dough.
  10. Brush the balls with eggwash and be careful that it doesn’t run down the sides. Sprinkle with remaining cheese.
  11. Bake until the gougères are puffed up and golden brown, about 10-15 minutes.
  12. Transfer to a wire rack to cool.
  13. Sprinkle with some chilli powder and grated cheese before serving.

Hollow of a GougèreNotes :

  • The choux pastry balls puff up beautifully once baked. It can be then filled with a cheese filling, but I prefer to keep them unfilled and light.
  • Choux pastry is one of the most versatile doughs I have worked with, and so beautiful!

Gougères with cheese

Le Cordon Bleu procedure and Eclairs with mango pastry cream

I am a Chartered Accountant by profession and excel sheets come easily to me. Heck, I even make my grocery shopping list in excel. There is something about those cells and tidy rows and columns which makes my brain work.  Perhaps thats why I chose baking. The precision and the technicality in baking allured me. But when I decided to go to culinary school, everyone around me was surprised. Growing up, I was harbouring dreams of becoming a lawyer. Then a journalist. But somewhere along the line, I registered for the CA course and completed it in the shortest possible time. Everybody thought I am an academic kind of a girl. So why go to a baking school? And as my father once pragmatically said, ‘If you want to learn to cook, even your grandmother can teach you that. Why go all the way to Paris?!”

I now know why. Because baking tugged at my heart passionately. I wanted to learn it as a discipline. Wanted to learn it from the masters in an authentic way. Wanted to stay in Paris, learn to bake something in school and then go to a famous local boulangerie or patisserie and taste it. I had to broaden my horizon beyond accounting and taxes and also live through some stories which I could tell my children 20 years from now. I had to do it for myself.

So if there is anyone out there who is thinking of going to a culinary school, this post is for them. If anyone who is from an entirely different walk of life but still enjoys baking, cooking; these next few lines are meant for you. And if you, or your son or daughter has just completed high school and wishes to be a chef, read on.

I have done Basic Patisserie course from Le Cordon Bleu, Paris and so I will be telling you about that. I wish to go back for Intermediary and Superior, but maybe after my little baby boy is a couple years older.

Cordon bleu school

For ease, this post is divided into 3 parts :

  1. Application.
  2. Coursework and timings
  3. Paris -where to stay, travelling etc.
  1. Application

Le Cordon bleu has 40 schools in 20 countries, and students from about 70 countries study in LCB. The Paris campus is the oldest one, established in 1895 as a small Parisian cookery school. The Grand Diploma programs form the core curriculum and it is divided in Patisserie and Cuisine. Each of these two branches are further divided into three levels : Basic, Intermediate and Superior. A few of my friends had enrolled for the Grand Diploma,which takes roughly around 1.5 years to complete. Each level is of a 3 months duration. However, Basic and Intermediary levels are available as an Intensive course of 4-5 weeks as well.

It takes minimum 8 weeks for the application to get processed. An application has to be prepared with an application form, valid passport copy, resume, letter of motivation, uniform measurement form and a non-refundable application fee. Then based on your credentials i.e your statement of motivation and CV (resume) an admission jury reviews your application. And then they send a provisional admit, if everything is in order. But don’t worry, I was tremendously helped by the Indian Admissions office right from making the statement of motivation to payment of fees. And so will you be.

Basic qualification requirement is completion of high school and knowledge of French is not essential. However, students have to be well versed in English.

My course was for less than 3 months hence I went of a tourist visa, but for the 3 month courses and upwards, a student visa is required.

There are multiple short courses available too on various campuses. These range from 3 hour to 10 day courses.

2. Coursework

On the first day of school, there is an orientation lecture where you are introduced to the different chefs, the training module and the school itself. We had students from 17 different countries in our batch and I made some very good friends there.

In our intensive class, we had almost 6-9 hours of class daily, 6 days a week. The days were divided into two sessions – Demos and Practicals. Everyday there used to be a demonstration of a technique along with 4 -5 recipes and then in the practical session we made 1-2 things from those demonstrated under the guidance of the chef. Broadly, we learnt how to make Choux Pastry, Puff Pastry, Brioche, Petit Fours, Croissants, Tarts, Meringue and a few genoise and butter cakes. Tempering chocolate, working with sugar, different types of macarons etc was taught in the next levels.

All the demo sessions are conducted in both French and English. The chef speaks in French and a translator simultaneously converts it to English. A sheet of ingredients is provided and we have to write down the method (recipe) in our own words while it is being demonstrated. That sheet will then be used during practical. During demos, there is a huge mirror above the chef’s platform and TV screens display what the chef is doing.

During practicals, the chef is constantly around to help everyone with whatever they are stuck at, and believe me out of the 28-30 things that we made, none of it ever went wrong. For all of the 18 -20 students in our batch.

There is an exam at the end of the course – one written exam and one practical. It is relatively easy if you have been paying attention during the classes. A certificate is awarded at the end of each level and a diploma on completion of all the levels in both the courses.

  1. Staying in Paris

I stayed in Paris with a friend’s friend Danielle and had the most amazing time of my life. Paris is very well connected with the Metro system and although I lived about 40 minutes away from the school, it was very easy to go to school. However, the students association helps with finding a place to stay. I also have a list of flats / studio apartments available of rent given by the school, which are very close to the school. A brokerage is sometimes charged along with the rent.

Air BnB also provides a listing of hostels and apartments and booking can be done before landing in Paris.

Paris has some of the best cookware and bakeware shops apart from being an absolutely beautiful city with so many touristy things to do.

Cordon bleu goodies

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Sorry for such a long post, but I can go on and on. Shaheen of Purple Foodie inspired me to go and pursue my dream. If even one of you decides to go to culinary school based on this or subsequent posts, I will be super happy.

Adios,

Rutvika.

P.S : And as usual you can PM me with whatever questions you have, or leave a comment here and you shall get an answer.

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We were taught Pate A choux or Choux Pastry in the school and it is one of the most versatile doughs I have worked with. This dough puffs up when baked and creates a hollow in the centre which can be filled with anything. The preferred consistency is that of a pastry cream. Presenting here is Eclairs, the elongated fingers of choux pastry and filled with mango pastry cream.

Three mango eclairs

Eclairs with Mango Pastry Cream

What you will need:

Choux Pastry

  • 250 ml water
  • 100 gm salted butter
  • 1 teaspoon sugar
  • 150 gm flour
  • 4 whole eggs

Pastry Cream

  • 500 ml milk (300 ml + 200 ml)
  • 1 teaspoon vanilla essence
  • 4 egg yolks
  • 125 gm caster sugar (25 gm + 100 gm)
  • 1/2 cup fresh mango puree
  • 30 gm flour
  • 30 gm cornflour / custard powder

Mango Glaze

  • 1/4 cup mango puree
  • 1/4 cup confectioners sugar

What to do:

Choux pastry making is a technique, but once you master it you can even make it while sleeping. For beginners, it is better to get all the ingredients measured beforehand.

  1. Preheat oven to 160C.
  2. In a vessel, heat water + sugar+ butter. Bring it to a true hard boil. Then take it off heat.
  3. Add all the flour at once to the vessel and mix it in with a spoon, till completely incorporated.
  4. Put it back on heat and continue the drying process. Once you lift the spoon, nothing should stick to it anymore. Thats when you know the choux dough is dry enough and should be taken off heat.
  5. Empty the choux dough into another bowl. (to stop further drying from the latent heat). It should fall in one go.
  6. Add 2 eggs, lightly whisked and incorporate it into the choux dough. Then add the remaining two eggs one at a time, while mixing properly.
  7. Take a pastry bag with F16 pastry tip or any other wide holed tip that you have. Fill it with the dough.
  8. Line a baking tray with parchment paper. Pipe uniform length sticks on the parchment paper, leaving one inch space between two eclairs.
  9. Bake in preheated oven for 15 minutes or so till the eclairs puff up beautifully.
  10. Now for the pastry cream, take 300 ml of milk in a vessel with a teaspoon of vanilla and simmer over medium heat. Add 25 gms of sugar.
  11. Take the egg yolks in a separate bowl and add rest of the 100 gm sugar. Whisk immediately, or the egg yolks burn (i.e curdle as the sugar absorbs the moisture).
  12. Add custard powder and flour. Whisk well.
  13. Mix remaining cold milk to the egg mixture. Add the mango puree.
  14. Now pour half of the hot milk to this egg+ sugar mixture. Whisk well. Then mix all of this back to the saucepan and immediately whisk it and stir constantly while on heat. Let it come to a rolling boil while whisking continuously and cook further for 30 seconds and take it off heat. You can see that the pastry cream has now thickened.
  15. Put in in a flat plate to cool completely and then refrigerate for half hour if required to cool it down.
  16. Assembly : Once the eclairs have cooled, poke 2-3 holes in the bottom of the eclairs with a pen. Take the pastry cream in a pastry bag fitted with a smaller tip nozzle and pipe cream into the eclairs in all three holes.
  17. Mix mango puree and confectioners sugar to make the glaze and pipe threads of it over the prepared eclairs for decoration.

Filled mango eclairs

Notes :

  1. The choux pastry dough has to be whisked well to prevent any lumps being formed.
  2. Eclairs should always be poked at the bottom or they will sink if poked on top.
  3. If you feel there are lumps in the pastry cream, you can strain it through a sieve.

Mango eclairs on a board