Cream puffs with mango cream filling 'Delicio'

Ingredients for 1 servings:

• 150 g wheat flour type 405
• 250 g whole milk
• 2 pinches of salt (omit if the margarine or butter tastes salty)
• 65 g margarine or butter
• 4 medium-sized eggs 250 +/- 5 g total weight
• 20 g almond flakes
• 150 g whole milk
• 300 g mango pulp in pieces
• 200 g cream powder (Whippy Cream, Haan)
• 250 g whipped cream
• 2 tbsp white sugar
• 200 g mango pulp
• 16 g cream stiffener (Sahnequick, Albona)
• 3 tbsp powdered sugar or 100 g melted chocolate
• Almond flakes, optional
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

A delicacy with a strong mango flavor. Recipe from Lombok, Indonesia. Original title: Mango Blast.

Bring the milk, salt, and margarine to a boil. Add all the flour and stir vigorously until a ball of dough forms. Continue heating, but only for a maximum of 2 minutes. Let the choux pastry cool until it is no longer hot to the touch. Moisten a baking sheet and line it with baking paper. Sift 1 tablespoon of flour onto the baking paper and mark 12 circles with a round glass. Using a food processor, mix the eggs one at a time into the choux pastry until a smooth, shiny surface forms. Stop adding the eggs immediately. The batter should not be too runny! Pipe the batter in 12 portions onto the marked baking paper using the piping nozzle. Optionally, sprinkle with flaked almonds. Bake for 25 minutes at 220°C (425°F) until golden brown. Let cool. Wash and peel a mango, and finely chop the required mango flesh. For the whipped cream filling: Blend the mango pieces with the milk in a blender. Let cool in the refrigerator for 30 minutes. Place the whipped cream powder in a mixing bowl, pour over the mango-milk mixture, and whisk until smooth. For the whipped cream filling: Blend the mango pieces with 50 ml of the cream in a blender. Whip the remaining whipped cream with the Albona Sahnequick powder and 2 tablespoons of sugar until stiff. Carefully fold in the mango cream by hand. Using a piping nozzle, carefully press the filling into the bottom of the profiteroles. Sprinkle the profiteroles with powdered sugar or cover with chocolate icing. Garnish and serve immediately.