Crisp choux pastry with a creamy, fruity filling and a smooth, glossy glaze.
These Guava Passionfruit Eclairs are a tropical twist on a classic pastry, featuring a light choux shell filled with a luscious guava-passionfruit cream and topped with a glossy tropical glaze.
Why you'll want it now, Tropical flavors in every bite make these eclairs irresistibly exotic.
Why this recipe works
The combination of light, airy choux pastry and the creamy tropical filling creates a delightful contrast in textures, while the glaze adds a beautiful sheen and extra flavor.
Equipment
Saucepan
Wooden spoon
Piping bag with large round tip
Baking sheet
Parchment paper
Mixing bowl
Whisk
How to make it
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
Remove from heat and add flour all at once, stirring vigorously until the mixture forms a ball.
Return to heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly.
Transfer dough to a mixing bowl and let cool for 5 minutes.
Beat in eggs one at a time, mixing well after each addition until smooth and glossy.
Transfer dough to a piping bag fitted with a large round tip. Pipe 4-inch (10 cm) lines onto the prepared baking sheet, spacing them 2 inches (5 cm) apart.
Bake for 25 minutes or until golden brown and puffed. Cool completely on a wire rack.
For the cream, whisk together sugar, cornstarch, and egg yolks in a bowl until smooth.
In a saucepan, heat cream, guava puree, and passionfruit juice until just boiling. Slowly add to egg mixture, whisking constantly.
Return mixture to saucepan and cook over medium heat, stirring until thickened. Chill for at least 1 hour.
For the glaze, whisk together powdered sugar, passionfruit juice, and guava puree until smooth.
To assemble, slice eclairs in half. Pipe guava passionfruit cream into the bottom half and top with the other half.
Drizzle or dip the tops in tropical glaze. Allow glaze to set before serving.
Enjoy these tropical eclairs as a delightful escape to paradise, right from your kitchen!
How you'll know it's ready
You'll know the eclairs are ready when they're golden brown, puffed, and feel light when lifted.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature to 375°F (190°C) and check a few minutes early, as the fan may cause the eclairs to bake faster. Standard ovens should follow the recipe as written.
Frosting, filling & glaze notes
The glaze should be smooth and fall in a slow ribbon from the spoon, ensuring it clings to the eclairs without being too runny.
Troubleshooting
If the choux pastry is too runny, it may need more cooking time in the saucepan to dry out.
If the eclairs deflate, they may have been underbaked. Ensure they are golden brown and feel firm before removing from the oven.
If the cream is too thin, it may need more cooking time to thicken properly.
If the glaze is too thick, add a bit more passionfruit juice until the desired consistency is reached.
Storage
Store assembled eclairs in the refrigerator for up to 2 days. Best enjoyed fresh.
Make ahead
Choux pastry can be made a day ahead and stored in an airtight container. Fill and glaze before serving.
Variations
Substitute mango for guava for a different tropical flavor.
Add a layer of whipped cream for extra richness.
Top with toasted coconut flakes for added texture.
Frequently asked questions
Can I use frozen guava puree?
Yes, just thaw it completely and stir before using.
What if I can't find passionfruit juice?
You can substitute with orange juice for a different but still delicious flavor.
How do I prevent eclairs from deflating?
Ensure they are fully baked and allow them to cool slowly in the oven with the door slightly ajar.
Can these be frozen?
It's best to freeze the choux pastry shells separately and fill them after thawing for the best texture.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
