Floral Mango Violet Éclair Recipe by Christophe Adam

Floral Mango Violet Éclair Recipe by Christophe Adam

Yield: 10 Éclairs

Fleuri Mangue Violette Eclair Recette


  • PR16 plastic pastry socket between 12 and 16 mm
  • 900 g choux pastry
  • 450 g mango cream
  • 200 g yellow marzipan
  • 300 g neutral glaze
  • Violet pansy flowers


Mango Cream

  • 10 g passion fruit puree (about 2 fruits)
  • 75 g mango puree
  • 100g eggs
  • 90 g caster sugar
  • 2 g gelatin powder
  • 10 g water
  • 165g unsalted butter
  • Yellow Almond Paste
  • 200 g marzipan
  • 1 pinch of yellow food coloring


Mango Cream

1. Cut the passion fruit in half, extract the pulp, pass it through a sieve. Reserve the seeds for finishing.

2. Whisk the eggs with the sugar to whiten them. Add the passion fruit and mango purées. Cook in a saucepan at 85°C until slightly thickened. Incorporate the gelatin previously hydrated at 60°C and, when the mixture has cooled to 40°C, add the diced butter and mix.

3. Keep the cream at least 2 hours in the fridge before assembly.

Yellow Almond Paste

1. Incorporate the yellow food coloring into the marzipan until you obtain a homogeneous and sustained color.

2. Roll out to 2 mm and cut into oblong shapes using an éclair stencil.

Assembly and Finish

1. Start by preparing the cream. Refrigerate.

2. Make the choux pastry, pipe 11 cm long éclairs using a pastry bag, then bake them in the oven.

3. Make the yellow marzipan rolls. Bring the neutral glaze to a boil in a saucepan.

4. Garnish the éclairs with mango cream. Glue the marzipan rolls on the éclairs with warm neutral glaze applied with a brush, then coat the rolls.

4. Arrange petals of purple pansies and place in a cornet on each petal a glaze drop to mimic dew.

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