Dominican Mango-Coconut Éclairs

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium heat until the butter is melted and the mixture comes to a rolling boil.

Remove from heat and immediately add the sifted flour. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough.

Transfer the dough to a large bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Let it cool for 5-10 minutes, stirring occasionally.

With the mixer on low speed, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should become smooth, thick, and glossy.

Transfer the dough to a piping bag fitted with a large round tip (or a large star tip). Pipe 4-5 inch long logs onto the prepared baking sheets, leaving about 2 inches between them.

Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (177°C) and bake for another 15-20 minutes, or until the éclairs are golden brown and firm. Do not open the oven door during baking.

Once baked, turn off the oven, prop the door open slightly with a wooden spoon, and let the éclairs dry in the oven for 10 minutes. Remove from oven and let cool completely on a wire rack.

Open the chilled coconut milk cans and scoop out the thick cream from the top, leaving the watery liquid behind. You should have about 1.5 cups of coconut cream.

In a medium bowl, whisk together the coconut cream, sugar, cornstarch, and egg yolks until smooth.

Pour the mixture into a medium saucepan. Cook over medium heat, whisking constantly, until the mixture thickens considerably and comes to a gentle boil. Cook for 1 minute more, whisking.

Remove from heat and stir in the vanilla extract and softened butter until fully incorporated and the cream is smooth and glossy.

Pour the pastry cream into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely chilled and firm.

In a small bowl, combine the mango puree, sifted powdered sugar, and lime juice. Whisk until smooth and pourable. Add a little more powdered sugar if too thin, or a tiny bit more lime juice if too thick.

Once the éclairs are completely cool and the pastry cream is chilled, use a serrated knife to carefully slice each éclair in half horizontally.

Transfer the chilled coconut pastry cream to a piping bag fitted with a star tip. Pipe the cream generously into the bottom half of each éclair.

Place the top half of each éclair back onto the cream filling.

Dip the top of each filled éclair into the mango glaze, or spoon the glaze over the top.

Let the glaze set for about 10-15 minutes before serving.