Mango Cream Puffs

Cream puffs are one of the most blissful desserts in my books (following tiramisu, cheesecake and chocolate truffles). I'm a purist at heart when it comes to certain desserts, and the classic cream puff is an example of that. But, when I'm cooking for company or have a certain type of cuisine in mind (say Thai, Jamaican, Hawaiian, etc.) I think that these mango cream puffs would be a perfect complement to an island themed meal.

There are more steps involved, but it's worth the effort and time. While making the recipe, I found that there was an overabundance of mango-mojito sauce, so feel free to cut the sauce recipe in half if you don't have an immediate use for the large amount  (although the leftovers make a great base for mango lassis!).  I also pureed the mangoes for the filling rather than dicing them.  The only other change I would make next time is to halve the amount of sour cream and replace it with whipped cream to make it lighter; just my personal preference!

In all, the mango cream puffs were refreshing, light, fruity and I found them to have a lovely, more complex taste than a regular cream puff.  We'll definitely be making these again!



Mango Cream Puffs Recipe (via Epicurious)

Puffs:

• 1 cup whole milk
• 1/2 cup (1 stick) unsalted butter, diced
• 1/4 teaspoon salt
• 3/4 cup all purpose flour
• 4 large eggs
• 2 large egg yolks

Filling: 

• 2 cups 1/3-inch cubes peeled pitted mango
• 1 cup chilled sour cream
• 1 cup chilled whipping cream
• 1 cup powdered sugar, divided

Spiced Mango-Mojito Sauce:

• 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
• 1 1/2 teaspoons (packed) finely chopped fresh mint

Instructions:

For puffs:

Preheat oven to 375°F. 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.



Cooling the dough.



Dough after all of the eggs have been mixed.

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 1/2 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.

 For sauce:

Purée mangoes in blender or processor until smooth. Transfer 1 1/2 cups purée to medium bowl (reserve remaining purée for another use). Mix yogurt, 4 tablespoons sugar, spiced rum, fresh lime juice, and chopped mint into purée. Sweeten sauce to taste with more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

Assembly:

Cut cream puffs horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over.

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

Posted by Dawn.