Wednesday, 8 June 2016

Edible Obsessions | My Recipe for Mango Curd Cream Puffs


Hiya Dolls!

I am so excited to be back in the work force because it means I have some extra money to spend on ingredients for some delicious baking and cooking! Lately, I have been obsessing over and constantly craving Beta 5's amazing Cream Puffs. Not only are their cream puffs gorgeous works of art, but also have amazing flavour combinations! 

I decided to stick to a choux pastry recipe I have used for years which gives me soft airy puffs. The recipe is simple, but requires just a little bit of finesse to get the dough to the perfect consistency. My biggest tip would be to whisk all the eggs in a separate bowl and add a quarter at a time. After each addition of egg, mix the dough thoroughly until the egg is completely incorporated. Keep adding and mixing in the egg until you get a dough that has thickened and is a bit stretchy. You may not need to use all the egg because otherwise, you may end up with a very runny dough which will not hold its shape. I have done it and you get these eggy hockey puck like cookies.... still taste good though haha!



I was inspired by Beta 5's Spiced Mango Cream Puff for this recipe. I went with a fresh ataulfo mango curd filling and creme chantilly (a fancy name for fresh whipping cream). The mango curd was really simple and easy and I was pleasantly surprised by how well it turned out! You do not need to use ataulfo mangos specifically, they just happen to be my personal favourite type of mango. I used two big ones for this recipe; however, next time I think I will use three to get more of the mango flavour. Also, to get a smooth consistency, puree the mixture until there are no chunks and then put it through a strainer for a smooth mango curd. Lastly, the hardest part, whisk whisk whisk for almost 10 minutes over a pot of simmering water! Haha my arm was extremely sore by the end of it, but the mango curd was worth the hard work. 



The choux recipe that I have provided gives you soft little airy puffs. If you live in Vancouver, you are probably familiar with Beta 5 and their delicious cream puffs! I often find my Instagram feed full of pictures of their scrumptious confections! Unlike the soft airy puffs that are traditionally used for french perfiteroles, Beta 5's choux puffs are large with a crispy exteriour. They are also more golden in colour. The recipe that Beta 5 uses is slightly different from the normal choux dough recipes. Guess who found Adam Chandler's choux pastry recipe? Me! Well technically he shared it with the Vancouver Sun last winter and I happened to stumble across it, but now I am sharing it with all of you! I have not tried Chef Chandler's choux recipe yet, so I am not sure how the puffs will turn out, but when I do give it a try myself, I will do a blogpost on it. Follow this link to the Vancouver Sun article to get the Beta 5 Choux recipe. 

The nice thing about the mango curd is that it is quite versatile. You can do a layered cake or make little tarts. It is also really yummy on its own! 

Just an aside, this is my first time embedding a "printable recipe" into a blogpost. I could not get both the mango curd and choux pastry recipe into one document. We will see if I figure it out next time around! 

Let me know if you try the recipes out and how they turned out for you! 

BYES



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Choux Dough Recipe
A simple and easy choux dough recipe that makes lots of delicious light airy puffs.
Ingredients
  • 6 Tablespoons Unsalted Butter
  • 3/4 Cup Water
  • 1 Cup All Purpose Flour
  • 1/8 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 4 Eggs
Instructions
1. Set the oven to 450 F. On the stove, bring the water and butter to a rolling boil2. Remove the boiling water + butter off the stove and dump in the flour, salt + sugar. Stir it all together with a wooden spoon3. Return the dough back to the heat continue stirring and cooking the dough for another minute. The dough is ready when you see a thin film of the dough forming on the bottom of the pot. 4. Transfer the dough to a kitchen aide with the paddle attachment. Mix the dough on low speed to release heat. 5. Whisk the four eggs in a separate bowl. IMPORTANT --> add a quarter of the whipped eggs and let it fully incorporate into the dough. Then continue adding and mixing a little more of the egg each time until the dough is THICK & RIBBONY. You may NOT need all of the egg. Too much egg will result in a runny dough :( 6. Pipe 40-45 small 1 1/2 inch mounds about 2 inches apart on a lined baking sheet. 7. Bake the puffs for 10-15 minutes until puffy. Reduce the heat to 350F and bake for another 10 minutes. 8. Turn the oven off and leave the puffs in the oven for another 10 minutes or so to dry out. 9. Once your puffs have cooled, pipe in your favourite filling and enjoy!
Details
Prep time: Cook time: Total time: Yield: 40-45 puffs

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Mango Curd
Ingredients
  • 2-3 Ripe Mango Peeled + Cut/Cubed
  • 1/3 Cup Sugar
  • 3 Tbsp Lime Juice
  • Pinch Salt
  • 4 Large Egg Yolks
  • 1/4 Cup or 4 Tbsp Butter in small pieces
Instructions
Puree the mango, lime juice, sugar and salt in a food processor until there are no lumpsAdd in the egg yolks and puree for another 15 secondsStrain through a sieve and discard the solidsSet a metal bowl of over saucepan of simmer water. The bowl should NOT touch the water. Whisk the puree in the metal bowl over water until thickened. Around 10 minutes. Remove the bowl from the water and whisk in the butter 1 piece at a timeCover and refrigerate over night.
Details
Prep time: Cook time: Total time: Yield: 1 to 1.5 Cups

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