Coconut, Kiwi & Lime Éclairs: Tropical Pastry Recipe for Summer

Kiwifruit, Lime, and Coconut Éclairs

• For the choux pastry
• 1 cup (250 ml) all-purpose flour
• ½ cup (125 ml) water
• ½ cup (125 ml) whole milk
• 8 tbsp (113 g) unsalted butter, cubed
• ½ tsp kosher salt
• 4 large eggs (or more, see instructions)
• For the coconut and lime pastry cream
• 2/3 cup (160 ml) whole milk
• 1¼ cups (310 ml) coconut cream or milk (preferably high in coconut solids)
• Zest of 3 limes, very finely grated
• 2 large eggs (about 100 g)
• 1 egg yolk (about 20 g)
• ½ cup (125 ml) granulated sugar
• 1½ tbsp (22 ml) all-purpose flour
• ¼ cup (60 ml) unsalted butter, room temperature, cubed
• For the kiwifruit curd
• 3 green or golden kiwifruits, peeled and coarsely chopped
• ½ cup (125 ml) granulated sugar
• 1½ tbsp (22 ml) fresh lime juice, strained
• 2 tsp (10 ml) all-purpose flour
• 3 eggs
• 3 egg yolks
• 6 tbsp (90 ml) unsalted butter, cubed
• To finish
• Fresh green or golden kiwifruits, peeled and diced
• Toasted unsweetened coconut
• Lime powder (instructions below)

• Make the coconut and lime pastry cream: In a saucepan over medium heat, combine the milk, coconut cream, and lime zest and warm until just simmering (do not boil). In a separate bowl whisk eggs, egg yolk, sugar, and flour. Temper the eggs by slowly whisking in a ladleful of the hot milk mixture, then gradually whisk in the remaining hot milk. Return the mixture to the saucepan and cook over medium-low, whisking constantly, until thickened, about 4 minutes. Remove from heat, whisk for another minute, add the butter and whisk until smooth. Strain through a fine-mesh sieve into a clean bowl, press plastic wrap directly on the surface, cool to room temperature, then refrigerate until cold, at least 2 hours.
• Make the kiwifruit curd: Puree the chopped kiwifruit in a food processor or with a stick blender until smooth, taking care not to over-process the seeds. You should have about ¾ cup (180 ml) puree—add another kiwifruit if needed. In a saucepan off the heat whisk the puree with sugar, lime juice, and flour. Beat the eggs and yolks in a small bowl and add them to the puree, whisking to combine, then add the cubed butter. Cook over medium-low heat, whisking continuously until the mixture thickens and the butter melts, about 10 minutes. Do not boil; it should barely simmer. Strain through a fine-mesh sieve, press plastic wrap onto the surface, cool to room temperature, then refrigerate until cold, at least 2 hours.
• Make the choux paste: Position a rack in the lower third of the oven and preheat to 400°F (200°C). Measure the flour and keep it nearby. In a large saucepan combine water, milk, butter, and salt and bring to a boil. Add the flour all at once and stir vigorously until the dough pulls away from the pan. Cook and stir 1 minute to remove excess moisture. Transfer to a mixer bowl and cool for 5 minutes, stirring occasionally to release steam. With the mixer at medium speed beat in eggs one at a time until fully incorporated and smooth, scraping the bowl between additions.
• Shape the éclairs: Line a baking sheet with parchment. Fit a large pastry bag with a ¾-inch (1.9 cm) round tip and fill with choux paste. Pipe 1-inch (2.5 cm) wide by 5-inch (12.5 cm) long logs, spacing them 2 inches apart. Smooth any peaks with a wet finger and, if desired, gently drag a fork along each éclair to create light grooves. Bake, immediately lowering oven to 350°F (175°C), for about 40 minutes, rotating once. Reduce oven to 300°F (150°C) and bake 20 more minutes. If still pale or moist, continue baking 10–20 minutes. Turn off oven and leave éclairs inside to dry 10 minutes, then cool completely on a rack before filling.
• Make the lime powder: Finely grate the zest of two limes onto a shallow plate. Dry the zest in short bursts in the microwave, stirring between bursts, until dry to the touch (about 60 seconds total). Let cool, then grind into a fine powder in a small grinder or coffee grinder.
• Assemble the éclairs: Transfer the coconut-lime pastry cream to one pastry bag and the kiwifruit curd to another. Using a serrated knife, saw off the top third of each éclair. Pipe a layer of kiwifruit curd on the bottom of each shell, then add mounds of coconut-lime pastry cream. Tuck diced green and golden kiwifruit between the cream mounds, replace the “lid” gently, and top with additional pastry cream and kiwifruit cubes. Finish with toasted coconut and a sprinkle of lime powder.
• Serve immediately, or refrigerate in airtight containers and enjoy within 24 hours.
• Recipe credits: Choux paste, instructions, and éclair concept by Marie Asselin. Coconut and lime pastry cream adapted from Hint of Vanilla. Kiwifruit curd adapted from Love and Olive Oil.

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