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Saturday, September 8, 2012

Mango-Filled Cream Puffs with Spiced Mango-Mojito Sauce

By Juvy S. Iliwiliw

You might need this kitchen tip in making this recipe which will need mangoes to perfect its creation: To cut a mango, stand it on one long side. Slice off the "cheek" on each side, as close to the pit as possible. Cut crosshatch pattern in each cheek  (but do not cut through skin). Turn inside out so flesh pops up, then cut off cubes with knife. Cut off remaining fruit from the pit, then peel and dice.


You will need:

1 cup whole milk
½ cup (1 stick) unsalted butter, diced
¼ cup teaspoon salt
4 large eggs
2 large egg yolks

2 cups 1/3-inch cubes peeled pitted mango (from about 4 large)
1 cup chilled sour cream
1 cup chilled whipping cream
1 cup powdered sugar, divided

Here's how:

For puffs: Preheat oven to 375oF. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan thickly, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using electric mixer, beat in eggs and yolks 1 at a time.

Drop dough by generous tablespoonfuls 3 inches apart onto baking sheets, making about 24 puffs. Smooth tops with wet fingertips.

Bake puffs 15 minutes. Reverse sheets and bake puffs until deep golden, about 10 minutes longer. Make small slit in side of each puff. Return to oven, turn off heat, and let dry 15 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)

For filling: Stir mango and sour cream in medium bowl to blend. Beat whipping cream and ½ cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.

Cut cream puffs horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining ½ cup powdered sugar over. 

Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.


You will need:

2 large mangoes, peeled, pitted, diced
6 tablespoons plain whole-milk yogurt
4 tablespoons (or more) sugar
3 tablespoons spiced rum
1 tablespoon fresh Key lime juice
1½ teaspoons (packed) finely chopped fresh mint

Here's how:

Puree mangoes in blender of processor until smooth. Transfer 1½ cups puree to medium bowl (reserve remaining puree for another use). Mix yogurt, 4 tablespoons sugar, spiced rum, fresh lime juice, and chopped mint into puree. Sweeten sauce to taste with more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

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