“THERE SHALL BE ETERNAL SUMMER IN THE GRATEFUL HEART.” Celia Thaxter.
Well it is that time of year. Though it is not technically autumn, September 1st always feels like the beginning of fall to me, no matter what the weather. In my mind, I just know that summer is over. So The Baking Group (not yet officially named), has decided to give summer a tropical send off! Since I realized that I haven’t eaten one mango all season, I decided to mix a combination of tropical flavors into one little cream puff! Sweet cream, mangoes, coconut, spiced rum and mint all mix and mingle to create a light, clean, fresh bite.
I love making cream puffs! They really lend themselves to any season, a variety of fillings, and are a great canvas to many sweet and savory offerings. The pastry itself is so light and airy. And for this tropical theme, I wanted to keep the filling the same. The rum spiked mango puree, flecked with mint, gives it just the right kick for dipping.
Yields: 24 small cream puffs
Level of Difficulty: easy
FOR THE CREAM PUFFS:
- 1 cup of flour
- 2 teaspoons of sugar
- 1/2 teaspoon of salt
- 1 cup of water
- 1/2 cup (1 stick) of butter, at room temperature
- 2 eggs, lightly beaten (plus another lightly beaten egg for the egg wash)
Preheat your oven to 400°F and line 2 baking sheets with parchment paper.
Whisk together the flour, sugar and salt and set aside.
In a large saucepan over medium high heat, bring the butter and water to a boil. Then take the pan off the heat and stir in the flour mixture all at once. When the mix is combined, return the pan to medium heat and continue to stir constantly for another 2-3 minutes, until the dough pulls away from the side of the pan and forms a smooth ball. Transfer the dough to the bowl of your electric mixer and beat on low until the dough comes back to room temperature. This should take a few minutes. Then begin slowly adding your beaten eggs. The mix will separate at first before it comes back together. Continue to mix until you have a smooth, thick paste which drops from the spoon in a thick ribbon. Pipe or spoon mounds of batter about 2 inches apart on your baking sheets. Brush the mounds gently with the egg wash, smoothing them out as you go. Bake for 15 minutes. Then reduce your oven heat to 350°F and continue to bake for 30-35 minutes until the puffs are golden brown. Cool on a wire rack.
MANGO COCONUT CREAM FILLING:
- 2 cups of peeled, pitted and diced mango (about 4 mangoes)
- 1 cup of creme fraiche, chilled
- 1 cup of heavy whipping cream
- 1/2 cup confectioners sugar (plus more for sprinkling)
- 1/4 cup shredded coconut
Stir the creme fraiche and the diced mango, and coconut together. In the bowl of your electric mixer, whip the cream and confectioners sugar until stiff peaks form. Fold the whipping cream into the mango mix and chill in the refrigerator for at least 30 minutes.
Slice the cooled cream puffs in half. Spoon the mango filling into the center. Replace the top half of the cream puff and sprinkle generously with more powdered sugar. Serve with Spice Mango Mojito Sauce.
SPICED MANGO MOJITO SAUCE:
- 2 large mangoes, peeled, pitted and diced
- 6 Tablespoons of vanilla yogurt
- 4 Tablespoons of sugar
- 3 Tablespoons of spiced rum
- 1 Tablespoon of freshly squeezed lime juice
- 1 1/2 teaspoon of finely chopped mint.
Puree the mangoes in a blender until smooth. Transfer to a medium bowl. (You should have about 1 1/2 cups). Add the yogurt, sugar, rum, lime juice and mint. Stir until smooth and serve with your cream puffs.
Please visit my fellow bakers to see how they fulfilled their tropical desires:
Recipe adapted from Bon Appetit