Cream puff with mango cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring the fat, vanillin sugar and salt to the boil with 1/4 litre of water. Add the flour at once and stir until the dough comes off the bottom as a dumpling. Put the dough into a bowl. Gradually stir in the eggs. Dust the baking tray with flour. Place small piles of dough on top with two teaspoons.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Cut the cream puff through immediately and let it cool down. Soak gelatine in plenty of cold water. Drain the mango on a sieve and collect the juice. Cut half of the fruit into small cubes. Puree the remaining fruit and juice with the separating stick of the hand mixer. Squeeze out the gelatine and dissolve in a small pot over a mild heat. Stir the gelatine into the mango puree. Place in a cool place. Whip the cream until stiff. As soon as the mango puree begins to set, fold in the whipped cream and fruit cubes.

3. 3

   Puree the remaining fruit and juice with the separating stick of the hand mixer. Squeeze out the gelatine and dissolve in a small pot over a mild heat. Stir the gelatine into the mango puree. Place in a cool place. Whip the cream until stiff. As soon as the mango puree begins to set, fold in the whipped cream and fruit cubes. Pour cream into a piping bag with a large perforated spout and fill the cream puffs with it. Melt the chocolate in a hot water bath and fill it into a freezer bag. Cut off a small corner and squirt the chocolate in a grid pattern over the cream puffs. Put in a cool place. Results in about 20 pieces

4. 4

   Pour cream into a piping bag with a large perforated spout and fill the cream puffs with it. Melt the chocolate in a hot water bath and fill it into a freezer bag. Cut off a small corner and squirt the chocolate in a grid pattern over the cream puffs. Put in a cool place. Results in about 20 pieces

5. 5

   Plate: Waechtersbach