DistributorsDesserts · CRESPO KITCHEN
Mango Cream Puffs
Hollow choux pastries filled with cream and fruit.
65 min approx.12 servingsFresh mango
Plus complete cooling
Ingredients
- 125 ml water
- 55 g butter
- 75 g all-purpose flour
- 2 large eggs, beaten
- 1 pinch salt
- 250 ml whipping cream
- 25 g icing sugar
- 200 g finely diced mango
Method
- Heat oven to 200°C/390°F. Boil water, butter and salt. Add flour all at once and stir over low heat for 2 minutes.
- Cool for 5 minutes; gradually add egg until thick dough drops in a V shape. A little egg may remain.
- Pipe 12 mounds. Bake for 15 minutes; lower to 175°C/350°F and bake 20–25 minutes until dry and golden. Pierce and cool.
- Whip cream with sugar. Split pastries, fill with cream and mango, and serve.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: