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Mango-Filled Cream Puffs with Spiced Mango-Mojito Sauce

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Mango-Filled Cream Puffs with Spiced Mango-Mojito Sauce

Mango-Filled Cream Puffs with Spiced Mango-Mojito Sauce

amanda

Equipment

  • - Silicone Baking Mat / Rolling Pin: Non-stick silicone mat for rolling dough and bake evenly

  • - Puff Pastry Sheets: Store-bought or homemade puff pastry sheets ready for filling and baking

  • - Digital Food Scale: Precision scale for measuring ingredients accurately, ensuring consistency in recipes

  • - Cream Whisk (Balloon Whisk): A balloon whisk for efficiently beating heavy cream and other recipes

  • - Piping Bag Set (Including Tips): For neatly filling puffs and other desserts. Comes with a variety of tips

  • - Food Processor (with Dough Blade): A versatile tool for preparing dough and other food items quickly

  • - Cooling Rack (Silicone or Metal): For evenly cooling baked goods without sticking to surfaces

  • - Pastry Brush (Metal or Silicone): For brushing egg washes and other liquids on pastry dough

  • - Spatula (Silicone or Metal): For scraping bowls and managing dough during preparation

  • - Measuring Cups (Set): Necessary for accurately measuring dry and liquid ingredients in baking recipes

  • - Food Storage Containers (Glass or Plastic): For storing leftover baked goods and other food items safely

Ingredients

  • 1 cup whole milk

  • 1/2 cup (1 stick) unsalted butter, diced

  • 1/4 teaspoon salt

  • 3/4 cup all purpose flour

  • 4 large eggs

  • 2 large egg yolks

  • 2 cups 1/3-inch cubes peeled pitted mango (from about 4 large; see Test-Kitchen Tip below for details)

  • 1 cup chilled sour cream

  • 1 cup chilled whipping cream

  • 1 cup powdered sugar, divided

  • Spiced Mango-Mojito Sauce

Instructions

1

Instruction 1

Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan thickly, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using electric mixer, beat in eggs and yolks 1 at a time.
2

Instruction 2

Drop dough by generous tablespoonfuls 3 inches apart onto baking sheets, making about 24 puffs. Smooth tops with wet fingertips.
3

Instruction 3

Bake puffs 15 minutes. Reverse sheets and bake puffs until deep golden, about 10 minutes longer. Make small slit in side of each puff. Return to oven, turn off heat, and let dry 15 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
4

Instruction 4

Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.
5

Instruction 5

Cut cream puffs horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over.
6

Instruction 6

Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.
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