Mango Cream Puffs with Spiced Mango-Mojito Sauce
From luisascatering 13 years ago
- 30 to make
- Serves 8
posted on our shared blog by my friend Dawn: "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. Read more 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." See less
Ingredients
- Puffs: shopping list
- 1 cup whole milk shopping list
- 1/2 cup (1 stick) unsalted butter, diced shopping list
- 1/4 teaspoon salt shopping list
- 3/4 cup all purpose flour shopping list
- 4 large eggs shopping list
- 2 large egg yolks shopping list
- Filling: shopping list
- 2 cups 1/3-inch cubes peeled pitted fresh mango shopping list
- 1 cup chilled sour cream shopping list
- 1 cup chilled whipping cream shopping list
- 1 cup powdered sugar, divided shopping list
- spiced mango-Mojito Sauce: shopping list
- 2 large mangoes, peeled, pitted, diced shopping list
- 6 tablespoons plain whole-milk yogurt shopping list
- 4 tablespoons (or more) sugar shopping list
- 3 tablespoons spiced rum shopping list
- 1 tablespoon fresh key lime juice shopping list
- 1 1/2 teaspoons (packed) finely chopped fresh mint shopping list
How to make it
- 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 See Photo. 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 See Photo. 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 See Photo. 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.
The Rating
Reviewed by 1 people-
Oh gracious, this is irresistible. Maybe I will have my husband make me some this week, since dessert is his forte ;)
icecreamuffin
in Abilene loved it
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Yum yum yum! I made these for my friend's birthday the other night...they were very tasty :) I think maybe next time I will try them without the mint. Great recipe....added my photo :)
icecreamuffin
in Abilene loved it
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