- Choux paste
- Water 375g
- Whole milk 125g
- Caster sugar 25g
- Salt 7g
- Butter 200g
- Flour T55 600g
- Fresh eggs 500g
- Mango pastry cream
- Les vergers Boiron Mango Puree 325ml
- Whole eggs 50g
- Egg yolk 70g
- Caster sugar 60g
- Corn Flour 20g
- Chantilly
- Whipping cream 300g
- Mascarpone 200g
- Icing sugar 20g
- Fondant
- Fondant 200g
- Food colouring Orange 1g
Mango religieuse
Mango religieuse
Who doesn't love mango?! We love how Adam Handling has paired our mango puree with choux pastry.
Get your free sample of fruit purées: here: goo.gl/jNLGdp
Ingredients
Method
Choux Paste
Add water, milk, caster sugar, salt and butter together in a pan and bring it to the boil stage. Add the sieve flour into the liquid and mix it until paste consistency.
Stir the choux paste for 1min on the stove to dry it out, put it in a mixing bowl to cool it down about 2 min. Then add the egg slowly until the right consistency.
Pipe it onto baking paper the size and shape wanted and add on the top sieve icing sugar. Bake at 180°C for about 30 min.
Mango puree cream
Bring the mango puree to the boil. Mix the whole egg, yolk caster sugar and corn flour. Add the puree on the top and cook it for 1 min. Cool it down on a tray with Clingfilm on the top.
Chantilly
Blitz all together with a bamix, whip it with the kitchen-aid until smooth. Not too much or the cream will become too heavy in texture.
Fondant
Bring the fondant to body temperature and add the food colouring, mix it until the colour is combining. Use it straight away.
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