Choux with tiramisu cream and spicy mango purée

Choux filled with a delicious mascarpone cream served on a compote of yellow mangoe spiced with cardamom.


Recipe for 4 persons

For the choux

120 Gr
120 Gr
15 Gr
5 Gr
110 Gr
140 Gr
Wheat flour
5 Gr

For the tiramisu cream

330 Ml
Cream 35%
160 Gr
Mascarpone cheese
1 Pinch(es)
Cocoa powder
60 Gr
1 Unit(s)
Egg yolk

For the mango purée

5 Unit(s)
Yellow mango
150 Ml
500 Ml
4 Unit(s)

Preparation time: 20 min

Preheat your Four at 400 °F

  • For the choux
    In a saucepan bring to boil the water, the milk, the sugar, the salt, the butter and the vanilla. Remove from the stove and add the flour with a wood spoon. Cook together on the fire until the dough pulls away from the edge of the pan. Put the mix in the mixer and add the eggs one by one. Fill a pastry bag with the dough and realize the choux, 3 cm size on a baking tray with parchement paper.Put it in the oven and cook it until it gets golden brown.
  • Preparation for the tiramisu cream
    In a saucepan, heat cream 200 g. Add the gelatin and mix rehydrated prior to that they are well dissolved. Then add the mascarpone and remaining cream. Refrigerate. Whipped as a cream.
  • Preparation for the mango purée
    Cut the mango into small cubes and mix with water, sugar and cardamom. Set aside.
  • To serve
    Cut the choux and top hat and filled with the tiramisy cream using a pastry bag. Place the diced mango and finish with a rosette of mascarpone cream. Sprinkle with cocoa and icing sugar.
You could also do a variation using other types of fruit. Strawberries would be perfect with this recipe.

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