Creamy Mango Chouquettes

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"Many of you asked me for the Creamy Mango Chouquettes recipe, and t's addictive! Beware!"
-- @gallymini_patisse

A Note from Feedfeed

Ready to tackle a new baking project? Perfect your choux pastry with these mango chouquettes. Sub any fruit puree that you like for mango! Want more choux recipes? Try these Cream Puffs with White Chocolate Ganache!

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  • Recipe Card
Prep time 4hrs
Cook time 20mins
Serves or Makes: 12

Recipe Card

For the mango puree

ingredients

  • 1 1/3 cup mango puree
  • 2 teaspoons gelatin
  • 3/4 cup sugar
  • 6 large eggs
  • 3/4 cup butter

For the chouquettes dough

ingredients

  • 1/4 cup plus 2 tablespoons milk
  • 1/4 cup plus 2 tablespoons water
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 6 tablespoons butter
  • 1 1/4 cup all purpose flour, sifted
  • 5 large eggs, beaten
  • pearl sugar, as needed

Method

  • Step 1

    Make the creamy mango filling. Soak the gelatin in 1/4 cup cold water for 15 minutes to moisturize it. Drain water and set aside.

  • Step 2

    Bring the mango puree to a simmer. In a bowl whisk together eggs and sugar and then pour warm mango puree. Transfer mango and egg mixture back into the saucepan and heat gently, like a creme anglaise, constantly stirring. (You want the mixture at 180°F, it should not boil). Add the gelatine and process with a hand blender until emulsified. Let cool to 104°F, or slightly warmer than your skin, then blend in the butter 1 tablespoon at a time. Place in a bowl, then place plastic wrap directly on the surface. Let sit in the fridge at least 4 hours or overnight.

  • Step 3

    To make the choux pastry: Preheat oven to 350°F and line a baking sheet with parchment paper.

  • Step 4

    In a saucepan bring milk, water, salt, honey and butter to a boil. When the mixture begins to simmer, remove it from the heat and pour in the flour all at once.

  • Step 5

    Whisk until the dough comes away from the pan and a white deposit forms at the bottom. Then pour into a large bowl or food processor bowl and stir to cool until the stream is gone. Add the eggs gradually and continue processing. When the dough forms a crest, it’s ready.

  • Step 6

    Pipe your choux pastry about 2 inches apart on prepared pan and sprinkle them with pearl sugar. Bake for about 30-35 minutes. Let cool before proceeding to the filling.

  • Step 7

    Beat mango filling before piping to make it supple. Pipe into cooled chouquettes.