Mango-Coconut Choux au Craquelin (Cream Puffs)

For the pastry cream:

• 100g granulated sugar

• 45g cornstarch

• ¼ cup freeze-dried mango, powdered

• 135g egg yolks

• 1 teaspoon coconut extract

• ½ teaspoon salt

• 550g whole milk

• 30g unsalted butter, softened

• 350g heavy whipping cream

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For the craquelin:

• 100g unsalted butter, softened

• 120g all-purpose flour

• 120g light brown sugar

• ¼ teaspoon coconut extract

• 2 tablespoons freeze-dried mango, powdered

• Red and yellow gel food coloring, as desired

For the choux pastry:

• 125g whole milk

• 125g water

• 110g unsalted butter, cubed

• 1 teaspoon salt

• 15g granulated sugar

• 165g all-purpose flour

• 240g whole eggs, beaten

Adapted from Cloudy Kitchen

1. Make the pastry cream: Add freeze-dried mango to a food processor and pulse until a fine powder. In a large bowl, whisk together the sugar, cornstarch, dried mango, and salt. Add the egg yolks and coconut extract. Whisk well to combine.

2. In a medium pot, warm the milk to a low simmer (do not bring it to a boil).

3. Remove the milk from the heat, and add half of the milk mixture into the egg mixture, whisking constantly. Whisk briskly for 30 seconds. Transfer the milk-yolk mixture back to the pot with the remaining milk, and whisk constantly over medium heat until very thick.

4. Remove from the stove and whisk in the butter, until well-combined. Allow to stand for 5 minutes, whisking occasionally. Pour the mixture through a fine mesh strainer and into an airtight container. Press a piece of plastic wrap directly on the surface of the pastry cream before securing the lid. Refrigerate for at least 1 hour, or up to 2 days. 

5. Make the craquelin: Place all ingredients in a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined. Turn out the dough onto a large piece of parchment paper, and top with a second piece. Roll out to 1-2mm in thickness. Place the dough, still between the parchment sheets, in the freezer for at least 1 hour.

6. Make the choux pastry: Preheat the oven to 400℉. Line two baking sheets with parchment paper. Using a round cookie cutter (between 1 ½ - 2 ½ -inches), trace circles on each piece of parchment paper, leaving some room for spreading (about 2-inches in between).

7. In a medium pot, combine the milk, water, butter, salt, and sugar. Warm over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine, forming a thick paste.

8. Return to the heat, and cook the mixture for 2 minutes to help dry it out, stirring constantly. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture.

9. Reduce stand mixer speed to low, and slowly stream in the egg. Increase to medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. The batter will be ready if it forms a “v” off the beater, and the batter is glossy.

10. Fit a large piping bag with a large round piping tip. Transfer the choux pastry to the piping bag. Using the traced circle as a guide, pipe mounds onto the parchment paper. 

11. Remove the craquelin from the freezer, and peel off the top piece of parchment. Using the same cookie cutter as before, cut out circles of dough but only enough to cover one tray of choux. Place each carefully on top of a mound of choux, pressing lightly to adhere. Put the craquelin on the second tray of choux just before baking.

12. Bake one tray of cream puffs at a time for 15 min, then turn down the oven to 350℉, and bake for a further 15-20 minutes, until puffs are deeply golden. Remove from the oven and poke a small vent on the bottom of each using a chopstick to help the steam escape. Place on a cooling rack to cool completely. 

13. Assemble the cream puffs: In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Remove the bowl from the mixer. Briefly mix up the chilled mango-coconut pastry cream to loosen, then weigh out 675g pastry cream. Carefully fold the measured pastry cream through the whipped cream, until combined. Transfer to a large piping bag fitted with a round piping tip. 

14. Working with one at a time, insert the end of the piping tip into the hole at the bottom of the cream puff, and pipe the cream until the puff fills and becomes heavy. 

15. Serve immediately, or store in the fridge in an airtight container.