How to Make Delicious, Creamy, Sweet Mango Cream Puffs Simply

How to make mango cream puffs

• 1

  Cook the mango sauce mixture

  First, peel and chop the flesh of one mango and blend it until smooth.

  Next, place a pot on the stove and melt 6 tablespoons of unsalted butter over high heat, stirring until the butter is completely melted.

  Then, add the blended mango, 1 tablespoon of lemon juice, and 1/2 tablespoon of finely chopped lemon zest to the pot and use a whisk to stir for 1 minute.

  Add in 3 tablespoons of honey, 5 tablespoons of cornstarch, and 3 egg yolks, and continue to stir for about 2 – 3 minutes until the mixture is well combined, then turn off the heat and let it cool.

  

  

  

  
• 2

  Mix the dough for the crispy topping

  Add to the bowl: 50g of flour, 50g of sugar, and 3 tablespoons of unsalted butter, then use a ladle to mix the dough evenly.

  Then, place the mixed dough onto parchment paper, use a rolling pin to flatten the dough, and then use a round mold to press down to separate into small pieces of dough.

  Tip: If you do not want to eat cream puffs with a crispy topping, you can skip this step!

  

  

  

  
• 3

  Cook the cream puff dough mixture

  Place another pot on the stove, add 1 cup of water and 2 tablespoons of unsalted butter, and boil over high heat.

  Stir until the mixture in the pot boils, then reduce the heat to medium and add 40g of flour, stirring until the flour absorbs the water and forms a sticky, homogeneous mixture.

  

  

  

  
• 4

  Divide the dough and bake the pastries

  Transfer the mixed dough to a bowl, add 1 egg, and mix well for about 5 minutes.

  Next, put the cake dough mixture into a piping bag and shape the pastry, allowing a crispy layer of dough to form on top.

  Then, preheat the oven to 200 degrees Celsius for 10 minutes, and bake the dough for 20 minutes at the same temperature. Once baked, remove the pastries and let them cool slightly.

  

  

  

  
• 5

  Whip the cream

  In a bowl, add: 120g heavy cream, 10g sugar, 1/2 tablespoon vanilla extract, then use a hand mixer to beat at medium speed for about 3 – 5 minutes until the cream is fluffy and smooth, creating light peaks.

  

  
• 6

  Fill with mango sauce and whipped cream

  Before filling the cakes, peel the remaining mango and cut it into small cubes.

  For the filling step, first, place the mango sauce and whipped cream into two separate piping bags. Next, use a knife to cut off the top of the cake and pipe the mango sauce into the inside of the cake.

  Then, pipe the whipped cream around the outer edge of the cake and add a few small pieces of mango in the center.

  Finally, place the cut top back on and sprinkle a little bit of finely chopped dried mango (optional) around the cake to finish.

  

  

  

  
• 7

  Final Product

  The completed mango cream puff has an attractive golden-brown color, with a cute round shape and overflowing cream, just looking at it makes you want to take a bite right away.

  When you bite into it, you will feel the crunchy texture of the pastry, inside is a creamy layer that blends with the sweet and refreshing taste of mango, which will definitely be a “addictive” treat for anyone who has tried it!