Fruits Eclairs

• 160 ml. water
• 5 grams sugar
• 70 grams butter
• 3 grams fine salt
• 15 grams cornstarch
• 90 grams all-purpose flour
• 3-4 eggs beaten

For cream filling:

• 5 grams gelatin powder
• 25 ml. water
• 4 large eggs
• 120 grams sugar
• 170 grams passion fruit puree
• 150 grams soft butter

For glazing:

• 100 grams natural nappage
• Red food coloring
• Yellow food coloring

For Italian meringue:

• 2 large egg whites
• Pinch of salt
• 100 grams sugar
• 25 ml. water
• 1 tbsp. corn syrup

Make the éclairs:

1. Preheat the oven to 250 ° C. In a medium saucepan, put the water, salt, sugar and butter and bring to a strong boil.
2. Add the cornstarch and flour and stir during cooking until it turns into a lump of dough. Transfer the dough to the bowl of an electric mixer with a paddle and mix on medium speed for 2-3 minutes until it cools a bit.
3. Gradually add the eggs, beating until the dough is elastic and smooth. Check the readiness of the dough by creating a “trail” with a wooden spoon in the center of the dough – if the trail remains stable, add a few eggs, the dough is ready.
4. It is important not to add too many eggs to the dough, otherwise it may become too soft and ruined. Transfer the dough to a pastry bag fitted with a 2 cm serrated piping. On a baking sheet lined with parchment paper eclairs 10 cm long.
5. It is important to leave some space between the lightning bolts. Bake the éclairs in the oven with the oven stopped for about 18 to 20 minutes. It is important not to open the oven door during this time.
6. Turn the oven to 170 ° C and continue baking for 10 to 15 minutes. During the last 5 minutes of cooking, leave the slot in the oven door open. Cool completely to room temperature. Make 2 small holes at the bottom of each bolt.

Fruit cream:

1. In a small bowl, combine the gelatin and water and set aside 15 minutes at room temperature, until the gelatin absorbs all the liquid.
2. In a medium saucepan, combine the eggs, sugar, salt and passion fruit puree. Place the saucepan over medium heat and cook, whisking constantly, until you get a thick cream. Remove from the heat and add the gelatin.
3. Beat the mixture until it melts. Filter the cream and add the butter. Whisk until dissolved and smooth.
4. Transfer the cream to a closed container and refrigerate for 2 hours or until completely cold and set. Transfer the cream into a pastry bag fitted with a 1/2 cm round piping and fill the éclairs.
5. Store the éclairs in the refrigerator. Store the leftover cream in the pastry bag in the refrigerator.

Glazing:

Put the topping on a relatively flat plate and heat slightly in the microwave until it becomes fluid. Add food coloring to taste, until you get a bright orange color. Dip the top of the eclair and shake off the excess coating. Refrigerate until the meringue is ready.

Italian meringue:

1. Put the egg white and salt in the bowl of a mixer with a whisk. In a small saucepan, put the sugar, water and corn syrup and heat over high heat until the sugar has dissolved.
2. Cook the syrup until it reaches 117 degrees Celsius and remove from the heat. As soon as the syrup reaches 107 ° C, start whipping the egg whites at medium speed.
3. When the syrup reaches 117 ° C, increase the speed of the mixer and add it to the egg whites in a thin stream while whisking. Keep whisking until a shiny, stable meringue forms (this should take about 7-10 minutes of whipping).
4. Transfer the meringue to a pastry bag with a 1 cm serrated tip. Prick small mounds of meringue on the éclairs.
5. Among the meringue mounds, sprinkle the rest of the passion fruit cream. Garnish with passion fruit and lime strips.