Mango Curd Cream Puff

• Chill mango curd for at least 2 hours
• Chill craquelin dough for until firm

Nutrition values are AI-estimated based on ingredients.

• 6 tablespoons unsalted butter
• 0.75 cups mango puree
• 1 tablespoon lemon juice
• 0.5 tablespoons lemon zest
• 3 tablespoons honey
• 1.5 tablespoons cornstarch
• 3 egg yolks
• 50g all-purpose flour
• 50g granulated sugar
• 43g unsalted butter
• 60g water
• 25g butter
• 38g all-purpose flour
• 55g egg
• 0.5 cups heavy cream
• 0.5 teaspoons vanilla extract
• 1 tablespoon granulated sugar
• 1/8 teaspoon cream of tartar
• Fresh mango chunks
• Dried mango zest

1. 1Melt 6 tablespoons of unsalted butter, then add 0.75 cups of mango puree, 1 tablespoon of lemon juice, and 0.5 tablespoons of lemon zest, whisking continuously until thickened.
2. 2Incorporate 3 tablespoons of honey and 1.5 tablespoons of cornstarch slurry into the mango mixture, cook until significantly thickened, then whisk in 3 egg yolks one by one, remove from heat, cool, and chill.
3. 3Combine 5.5 tablespoons (50g) of all-purpose flour and 0.25 cups (50g) of granulated sugar, add 3 tablespoons (43g) of cubed unsalted butter, and work into a crumbly dough.
4. 4Press the craquelin dough together, roll it flat between two sheets of baking paper, and freeze until firm.
5. 5Heat 0.25 cups (60g) of water and 1.75 tablespoons (25g) of butter until melted, then add 4 tablespoons (38g) of all-purpose flour and stir vigorously to form a dough ball, cooking briefly to dry it out.
6. 6Transfer the choux pastry dough to a glass bowl to cool, then mix in one egg (55g) thoroughly until smooth.
7. 7Transfer the choux pastry to a piping bag fitted with a star tip and pipe small, circular, layered mounds onto a silicone baking mat, then place cut craquelin discs on top of each.
8. 8Bake the cream puffs at 390°F until golden brown, puffed, and topped with a cracked sugary layer.
9. 9While cream puffs cool, combine 0.5 cups heavy cream, 0.5 teaspoons vanilla extract, 1 tablespoon granulated sugar, and 1/8 teaspoon cream of tartar in a bowl, then whip until stiff peaks form.
10. 10Slice off the top of a cooled cream puff, pipe mango curd into the bottom half, then pipe a generous swirl of whipped cream on top.
11. 11Place fresh mango chunks and a light sprinkling of dried mango zest onto the whipped cream, then replace the choux pastry top.

These instructions are our analysis of the original video. Watch on YouTube →