Light and dark mango puffs

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring 1/8 litre water, 30 g fat and salt to the boil in a saucepan. Add 75 g flour at once. Turn off the hot plate and stir the mixture until it comes off the bottom of the pot as a lump. Put the dough into a bowl and stir in 1 egg.

2. 2

   Leave to cool for about 5 minutes, then add a second egg. Mix the remaining flour and cocoa. Bring 1/8 litre water, remaining fat and salt to the boil. Add flour and cocoa mixture and stir everything into a dumpling.

3. 3

   Gradually add the two remaining eggs. Cover the dough and let it rest for about 30 minutes. Pour light-coloured dough into a piping bag with star-shaped spout and spray 6-7 tuffs onto a baking tray lined with baking paper.

4. 4

   Then put the dark dough into the piping bag and squirt as many dark tuffs. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for approx. 30 minutes. (If necessary, place an ovenproof dish with a cup of water on the bottom of the oven, as the steam makes the choux pastry rise better) Do not open the oven door for the first 20 minutes.

5. 5

   Cut open finished cream puffs immediately with scissors and let them cool down. In the meantime drain off the mango pieces. Puree the mangos. Mix curd and sugar. Add the mango puree, except for 2-3 tablespoons, to the quark.

6. 6

   Whip the cream, vanilla sugar and cream stiffener until stiff and fold into the quark. Pour cream into a piping bag with star-shaped spout and squirt onto the lower halves of the cream puff. Put a blob of mango puree on each of the cream and place the pastry lids on top.

7. 7

   Arrange on a plate and serve dusted with icing sugar.

Nutrition Facts

KCAL
220 kcal

CARBS
20 g

FATS
11 g

PROTEINS
9 g