Giant Exotic Fruit Éclair Recipe

Ingredients:

1 1/3 cups water
1/2 cup unsalted butter
1/4 teaspoon salt
1 1/3 cups all-purpose flour
4 large eggs
1 cup heavy cream
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
Assorted exotic fruits (such as mango, kiwi, dragonfruit, and passion fruit)

Directions:

Preheat your oven to 400°F (200°C).
In a medium saucepan, bring the water, butter, and salt to a boil. Add the flour all at once and stir vigorously until the mixture comes together and forms a ball. Remove from heat and let cool for about 5 minutes.
Add the eggs, one at a time, beating well after each addition. The mixture should be smooth and glossy.
Transfer the mixture to a piping bag fitted with a large round tip.
Line a large baking sheet with parchment paper. Pipe the mixture onto the parchment paper in a long, cylindrical shape, about 12 inches long and 3 inches wide.
Bake for 30-35 minutes, or until the éclair is puffed and golden brown. Remove from the oven and let cool completely before filling.
In a large bowl, whisk together the heavy cream, powdered sugar, and vanilla until stiff peaks form. Do not over-whip.
Cut the cooled éclair in half lengthwise and spoon the whipped cream into the bottom half. Arrange sliced exotic fruits over the whipped cream, then top with the remaining éclair half.
Drizzle the top of the éclair with passion fruit pulp and garnish with more sliced exotic fruits. Serve immediately.

Verdict:

This giant exotic fruit éclair is a showstopper dessert that is sure to impress your guests. The delicate choux pastry is filled with smooth whipped cream and fresh, juicy exotic fruits. The tangy passion fruit drizzle adds the perfect finishing touch. It’s a true masterpiece!

Serving Suggestions:

Serve this giant exotic fruit éclair as the ultimate dessert centerpiece for any special occasion. It makes an elegant addition to a brunch table or can be the perfect sweet ending to a dinner party. Pair with a crisp white wine or a sparkling champagne for a truly unforgettable meal.