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Choux with tiramisu cream and spicy mango purée |

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

Note

You could also do a variation using other types of fruit. Strawberries would be perfect with this recipe.

Ingredients

Recipe for 12 tapas

For the choux

120 Gr

Water

120 Gr

Milk

15 Gr

Sugar

5 Gr

Salt

110 Gr

Butter

140 Gr

Flour

4 Gr

Egg

For the tiramisu cream

330 Ml

Cream 35%

160 Gr

Mascarpone cheese

1 Pinch(es)

Cocoa powder

60 Gr

Sugar

1 Unit(s)

Egg yolk

For the mango purée

2 Unit(s)

Yellow mango

500 Ml

Water

150 Gr

Sugar

4 Unit(s)

Cardamom

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,

Mix the water with the sugar and cardamom, whisk well, add the mango dices, reserve.
To serve

Cut the choux and top hat and filled with the tiramisu cream using a pastry bag. Place the diced mango and finish with a rosette of mascarpone cream. Sprinkle with cocoa and icing sugar.