See you there!

Here they are. This is my precious cargo for my journey to Peabody’s Housewarming Party. I decided to chose this dish for her party because, frankly, it’s cold and just the thought of mango and kiwi reminds me of the beach with a tropical fruit in one hand and my hubbys hand in the other. Seeing as it’s a bit snowy in Peabodys neck of the woods, I hope that these cloudy creations will maybe bring her some heat from the tropical sun. Don’t worry everyone, with all this sun we’ll be getting, I’ll make sure to bring the sun block. ;-]

Eclairs filled with honey cream, topped with mango and kiwi.

For the Eclairs

1/2 cup butter
1 cup water
1 cup all-purpose flour
1/4 tsp salt
4 eggs

Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.

Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the top. Cool completely on a wire rack.

For the Honey Cream

1 cup Heavy whipping cream
3 TBSP honey

Place the cram in the chilled bowl of an electric mixer, stand mixer or a medium mixing bowl. Using the wire whip attachment or a hand held mixer, whip the cream on medium speed until it is frothy.

Add the honey and continue to whip the cream on medium speed until it holds soft peaks.

Cut up 2 mangos and 1 kiwi into slices or any fruit you like.

Cut the eclair in half and add a generous amount of cream and top with your favorite fruit. And enjoy.