Mango “Beach Party” Cream Puffs
Ingredients
Choux Pastry
- 1 cup water
- ½ cup unsalted butter
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
Mango Diplomat Cream
- 1 cup fresh ripe mango puree
- 1 cup heavy whipping cream (chilled)
- 1 cup whole milk
- 3 large egg yolks
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Garnish
- Powdered sugar
- Toasted shredded coconut
- Fresh mango cubes
Instructions
- Prepare Pastry Base: Preheat oven to 400°F (200°C). In a medium saucepan, bring water, butter, and salt to a boil. Stir in flour all at once until a dough ball forms and pulls away from the sides. Remove from heat and cool slightly.
- Incorporate Eggs: Beat in eggs one at a time, mixing vigorously after each addition until the dough is smooth and glossy. Pipe 2-inch rounds onto a parchment-lined baking sheet.
- Bake Puffs: Bake for 20-25 minutes until puffed and golden brown. Do not open the oven door early. Poke a small hole in each puff to let steam escape, then cool completely on a wire rack.
- Make Custard Layer: Whisk egg yolks, sugar, and cornstarch together. Warm the milk and slowly whisk it into the egg mixture. Return to saucepan and cook over medium heat until thickened into a pastry cream. Stir in the vanilla and fresh mango puree, cover with plastic wrap touching the surface, and chill completely.
- Fold and Assemble: Whip the heavy cream to stiff peaks, then fold it gently into the chilled mango custard to form the diplomat cream. Slice the cooled puffs in half, fill with cream, top with fresh mango cubes, and dust with powdered sugar and toasted coconut.
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