Preparation method

Choux pastry:

• Preheat oven to 200 C
• Grease and line a baking tray
• Heat butter, salt and water until boiling point
• Quickly pour in the flour and remove from heat, stir until smooth
• Return to heat, stirring, until dough is smooth and glossy
• Pour beaten eggs into dough until smooth
• Transfer mixture into a piping bag with a 1.5 cm round nozzle
• Pipe twelve 15 cm lengths onto the baking tray
• Bake at 200 C for 15 minutes
• Then reduce oven to 170 C and bake for 10 minutes, until crisp and golden
• Remove from the oven and puncture each éclair with a skewer
• Return to the oven for 5 minutes
• Remove from the oven, transfer to a cooling rack and cool

Mousse:

• Whip cream until stiff peaks form. Cover and place in fridge
• Chop chocolate into small pieces
• Mix egg yolks, coffee, a pinch of salt, and 2 tbsp sugar in a metal bowl
• Set over a pot of simmering water
• Cook, while whisking, until mixture has lightened and doubled in volume
• Add the chocolate and whisk until melted
• Allow to cool, whisking occasionally
• Beat egg whites until foamy, then whisk in remaining sugar until stiff peak
• Fold egg whites into the chocolate mixture in two stages
• Finally, fold in the whipped cream
• Cover with cling wrap and chill for 1 hour

Springbok horns:

• Melt chocolate then transfer to piping bag with 3mm nozzle
• Line a surface with non-stick baking paper
• Pipe 12 sets of springbok horns, 7 cm wide
• Refrigerate to harden

Glaze:

• Chop up each type of chocolate separately into small pieces
• Heat 50 ml cream until hot and stir in dark chocolate, until well combined
• Heat 30 ml cream until hot and stir in milk chocolate, until well combined
• Heat 20 ml cream until hot and stir in white chocolate, until well combined
• Refrigerate milk and white chocolate glaze

Assembly:

• Cut éclairs in half horizontally
• Dip the tops in the dark chocolate glaze. Refrigerate for 10-20 minutes to harden
• Pipe a flat strip of milk chocolate glaze along the top of each éclair
• Refrigerate to harden
• Pipe a white circle on the end of each éclair top
• Insert a set of horns into one end of each éclair top, just behind the white circle
• Refrigerate
• Pipe a strip of chocolate mousse onto each éclair base
• Place the top of each éclair on top of the mousse

Choux pastry:

• Preheat oven to 200 C
• Grease and line a baking tray
• Heat butter, salt and water until boiling point
• Quickly pour in the flour and remove from heat, stir until smooth
• Return to heat, stirring, until dough is smooth and glossy
• Pour beaten eggs into dough until smooth
• Transfer mixture into a piping bag with a 1.5 cm round nozzle
• Pipe twelve 15 cm lengths onto the baking tray
• Bake at 200 C for 15 minutes
• Then reduce oven to 170 C and bake for 10 minutes, until crisp and golden
• Remove from the oven and puncture each éclair with a skewer
• Return to the oven for 5 minutes
• Remove from the oven, transfer to a cooling rack, and cool

Creme brulee filling:

• Finely chop the dried mango and put into a small saucepan
• Add 1/2 cup water and 4 tbsp sugar
• Boil for 2-3 minutes. Strain and transfer to bowl. Allow to cool
• Beat egg yolks and mango juice, while adding remaining sugar until creamy
• Heat the cream until hot but not boiling
• Stir in the vanilla essence
• Add the hot cream slowly to the egg mixture while beating briskly
• Return mixture to the pot and cook gently for another 5-7 minutes, until thickened
• Stir in the dried mango
• Allow to cool, then refrigerate

Caramel:

• Combine sugar and water in a shallow saucepan wider than 15cm
• Boil until lightly golden, without stirring. Turn off heat
• Invert each éclair and dip carefully in the caramel. Allow to harden
• Using a blowtorch, burn (slightly) the caramel on top of each éclair

Assembly:

• Slice each éclair horizontally
• Fit a large rosette tip to a piping bag and fill with the crème brûlée mixture
• Pipe a generous strip of crème brûlée filling onto each éclair base
• Replace the tops of the éclairs