Ingredients
- 1 mango
For the choux pastry
- 110 g of unsalted butter
- 250 g of water
- 5 g of salt
- 180 g flour
- 15 g trimoline (invert sugar)
- 5 eggs
For the pastry cream
- 250 g of milk
- 1 vanilla pod
- 44 g egg yolks
- 50 g sugar
- 22.5 g starch
- 125 g butter
For the mascarpone whipped cream
- 250 g of liquid cream with 35% fat
- 50 g mascarpone
- 12.5 g sugar
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the seeds of 1 vanilla pod
Preparation
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Prepare the choux pastry: in a saucepan, bring the water, salt and butter to the boil. Remove from the heat and add the flour. Stir until the pastry comes away from the sides of the pan. Return the saucepan to a high heat and stir vigorously for 2 to 3 minutes to dry out the pastry. Remove from the heat and add the eggs one by one. Fill a piping bag with the pastry and, on a baking sheet, form regular choux buns. Bake for 35 minutes at 160°C (gas mark 5-6).
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Prepare the pastry cream: boil the milk with the split and scraped vanilla pod. Beat the egg yolks, sugar and starch. Pour the vanilla milk over the top. Return the mixture to a low heat and stir gently for 6 to 7 minutes. Remove from the heat, add the butter, mix and then set aside in a cool place.
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Peel the mango, cut into slices and cook over embers. Remove from the heat and cut out 3 cm diameter circles using a cookie cutter. Dice the remaining mango flesh into small cubes.
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Prepare the whipped cream by mixing the ingredients with a mixer and whipping it – it should remain a little creamy.
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Cut off the top of the choux buns, garnish them with pastry cream and mango brunoise. Cover with a little whipped cream topped with a disc of mango.
