Cream-Filled Éclairs with Whipped Cream

Prepare the filling: In a bowl, mix the mango and whipped cream until smooth

Cover with plastic wrap and refrigerate until firm (about 2 hours)

Preheat the oven to 180°C (medium)

Prepare the dough: In a medium saucepan, melt the butter with water and salt over high heat

Remove from heat, add flour all at once, and mix rapidly with a wooden spoon until smooth

Transfer to a bowl and beat in eggs one at a time until well combined

Place in a piping bag fitted with a large round tip and pipe onto a greased rectangular baking sheet, leaving about 2 cm of space between each éclair

Bake in the preheated oven until golden (about 40 minutes)

Remove and let cool on the baking sheet

Prepare the glaze: In a medium saucepan, combine all ingredients and cook over medium heat until slightly thickened (about 5 minutes)

Remove from heat

Cut the éclairs in half

Fill with the mango and whipped cream filling

Arrange on serving plates (two per plate) and drizzle with warm glaze

Serve immediately.