Mango-filled cream puffs with mango-mojito sauce
With summer fast approaching, I appreciate the wealth of fruit options now available. We'd happened to get a batch of mangoes and some mint to make mojitos, and I was pleased to run across a recipe that involved both. I'm definitely a fan of cream puffs, whose dough is apparently similar to that of éclairs, which this makes making this excellent practice for making éclairs.
Recipe
from Bon Appétit DessertsMakes 24 puffsCream puffs1 cup whole milk1/2 cup unsalted butter, diced1/4 tsp salt1 cup unbleached all purpose flour5 large eggsFilling2 cups 1/3" cubes peeled pitted mango (from about 3-4 large mangoes)1 cup chilled sour cream1 cup chilled heavy whipping cream1/2 cup powdered sugar, plus extra for dustingMango-mojito sauce2 large mangoes, peeled, pitted, diced6 tbsp plain whole-milk yogurt4 tbsp sugar3 tbsp spiced rum1 tbsp regular lime juice1-1/2 tsp packed finely chopped fresh mintCream puffs: Position 1 rack in top third of oven and 1 rack in bottom third and preheat 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. 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, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using handheld mixer on medium speed, beat in eggs 1 at a time.Drop dough by generous tablespoonfuls 3" apart onto prepared baking sheets, making about 24 cream puffs. Smooth tops with wet fingertips. Bake puffs 15 minutes. Reverse baking sheets and continue to bake until cream puffs are deep golden, about 10 minutes longer. Using small sharp knife, cut small skit 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.Filling: Stir mango and sour cream in medium bowl to blend. Beat whipping cream and powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl and chill filling at least 30 minutes. Using serrated knife, cut puffs horizontally in half. Spoon filling into bottom halves; cover with tops. Sift powdered sugar over cream puffs.Sauce: Puree mangoes in processor until smooth. Transfer 1-1/2 cups puree to medium bowl. Mix yogurt, sugar, rum, lime juice and mint into puree. Sweeten sauce to taste with more sugar, if desired.
Musings
A few notes on preparation: We didn't have 2 whole mangoes for the sauce, so we just cut up one and made a half recipe. We also didn't have plain whole-milk yogurt, so we substituted plain Greek yogurt instead.I perhaps shouldn't have been surprised, since they're called cream puffs, but I was amazed how much they actually puffed up during baking. One of my trays became golden faster and so I pulled both trays out at the same time. I think this is why my other tray's puffs deflated because they hadn't quite structured up nicely. But my first tray's puffs maintained their puff-like shape fairly well. These little puffs were just delightful! Sweet and light and everything nice. David noted that we could've probably let the mangoes ripen a little bit more which might have given them a stronger flavour. But all in all, a lovely little dessert!