Mango and Passionfruit Choux Buns

Ingredients:

For the Choux Pastry:

  • 125ml water
  • 125ml whole milk
  • 100g unsalted butter, cubed
  • 1 tsp sugar
  • 1/4 tsp salt
  • 150g all-purpose flour
  • 4 large eggs

For the Mango and Passionfruit Cream Filling:

  • 200g fresh mango puree
  • 50g sugar
  • 2 passionfruits, pulp scooped out
  • 2 tbsp cornstarch
  • 250ml heavy cream
  • 1 tsp vanilla extract

For Garnish:

  • Icing sugar, for dusting
  • Fresh mango pieces
  • Passionfruit pulp

Instructions:

Choux Pastry:

  1. Preheat the Oven: Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
  2. Prepare the Dough: In a large saucepan, combine the water, milk, butter, sugar, and salt. Bring the mixture to a boil over medium heat. Once boiling and the butter has melted, remove from heat and quickly stir in the flour with a wooden spoon until the mixture forms a ball.
  3. Cool Slightly and Add Eggs: Allow the mixture to cool for a couple of minutes. Beat in the eggs, one at a time, mixing well after each addition, until the mixture is smooth and glossy.
  4. Pipe and Bake: Transfer the dough to a piping bag fitted with a large round tip. Pipe rounds of about 5cm diameter onto the prepared baking sheet. Bake in the preheated oven for about 25-30 minutes or until the buns are puffed and golden brown. Once baked, transfer to a wire rack to cool completely.

Mango and Passionfruit Cream Filling:

  1. Make the Mango Passionfruit Base: In a saucepan, mix the mango puree, sugar, and passionfruit pulp. In a separate bowl, mix cornstarch with a bit of the mango mixture to form a smooth paste. Add this paste back to the saucepan.
  2. Cook: Cook the mixture over medium heat, stirring constantly, until it thickens. Once thickened, remove from heat and allow to cool completely.
  3. Whip the Cream: In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
  4. Combine: Gently fold the mango-passionfruit base into the whipped cream until well combined.

Assembly:

  1. Fill the Buns: Make a small incision at the base of each cooled choux bun. Fill a piping bag with the mango and passionfruit cream filling, and pipe the filling into each bun through the incision.
  2. Garnish: Dust the filled choux buns with icing sugar and top with fresh mango pieces and additional passionfruit pulp if desired.
  3. Serve: Enjoy immediately or refrigerate for an hour before serving to allow the flavors to meld.

Enjoy your Mango and Passionfruit Choux Buns!