Mango Pastry Cream Puffs (Print Version)

Airy choux pastry filled with mango-infused cream and topped with a delicate dusting of powdered sugar.

# Components:

→ Choux Pastry

01 - 1/2 cup water
02 - 1/2 cup whole milk
03 - 1/2 cup unsalted butter, cubed
04 - 1 tablespoon granulated sugar
05 - 1/4 teaspoon fine salt
06 - 1 cup all-purpose flour
07 - 4 large eggs, room temperature

→ Mango Pastry Cream

08 - 2/3 cup mango puree
09 - 1 cup whole milk
10 - 1/3 cup granulated sugar
11 - 3 large egg yolks
12 - 3 tablespoons cornstarch
13 - 2 tablespoons unsalted butter
14 - 1 teaspoon pure vanilla extract

→ Assembly

15 - Powdered sugar for dusting

# Directions:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper. In saucepan, combine water, milk, butter, sugar, and salt. Bring to boil over medium heat.
02 - Add flour all at once and stir vigorously with wooden spoon until mixture forms smooth ball and pulls away from sides, approximately 2 minutes. Remove from heat and cool slightly for 3-4 minutes.
03 - Beat in eggs one at a time, mixing well after each addition, until dough is glossy and smooth.
04 - Transfer dough to piping bag fitted with large round tip. Pipe 12 mounds approximately 1.5 inches wide onto prepared baking sheet, spacing them apart. Bake for 20-25 minutes until golden brown and puffed. Do not open oven door during baking.
05 - Reduce oven temperature to 325°F. Prick each puff with skewer and bake 5 additional minutes to dry out centers. Cool completely on wire rack.
06 - In saucepan, heat milk and mango puree over medium heat until just simmering.
07 - In bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour half the hot mango-milk mixture into egg yolk mixture, whisking constantly to temper.
08 - Pour mixture back into saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, approximately 2-3 minutes. Remove from heat.
09 - Stir in butter and vanilla until smooth. Transfer to bowl, cover with plastic wrap pressed directly onto surface, and chill until cold and set for at least 1 hour.
10 - Once puffs are cool and cream is set, cut each puff in half horizontally. Fill piping bag with mango pastry cream and pipe generous amount onto bottom half of each puff. Replace tops and dust with powdered sugar before serving.

# Expert Advice:

01 -
  • The choux pastry is simpler than it sounds, and watching it puff transforms you into someone who actually makes fancy desserts.
  • Mango cream filling brings bright, summery flavor without the fussiness of fresh fruit that bruises or spoils.
  • You can fill these hours ahead and they somehow taste even better once the flavors have settled together.
02 -
  • If your choux dough looks too thick after adding the first egg, you've nailed it—it should be thick enough to hold its shape but smooth enough to pipe, and it will become more fluid as you add remaining eggs.
  • Don't skip the second bake at lower temperature; it's not extra work, it's insurance against soggy interiors that would ruin everything you've built.
  • The mango pastry cream must be completely cold before filling, or the warm filling will soften the pastry and everything collapses.
  • Filled puffs are best eaten within a few hours, but they'll survive in the refrigerator for up to 24 hours if you need them to.
03 -
  • For an even lighter filling, fold 1/2 cup of whipped cream into the cooled mango pastry cream just before assembling—it makes them feel less heavy without sacrificing flavor.
  • If you can't find good mango puree, blend fresh mango with a splash of lime juice and strain through a fine sieve for a fresher-tasting alternative.
  • Passion fruit or pineapple puree work beautifully in place of mango if you want to change things up or use whatever tropical fruit you have on hand.
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