I was inspired to make these choux pastries from a local bakery that sold specialty choux with many different flavors! I would go often, but I decided that I can try to make them myself. Since Peruvian mangos are in season now, I made a fruity mango pastry cream to fill my choux pastries. If you don’t have access to fresh mangos, frozen works too! Just make sure to defrost it before using it in this recipe.
For this recipe, there are three main components: the choux dough, the craquelin, and the pastry cream.
Equipment:
- stand mixer with the paddle attachment
- whisk
- spatula
- parchment paper
- piping bag with a wide tip
- baking tray
- pot
Diplomat Cream
Ingredients:
- 180g whole milk
- 20g sugar
- 40g egg yolk (approximately 2 egg yolks)
- ½ tablespoon cornstarch
- pinch of salt
- 20g unsalted butter, cubed
- ¼ cup whipping cream
Heat Milk Until Scalding
Mix sugar and egg yolks in a medium bowl.
Slowly pour milk into sugar and egg yolk mixture while mixing constantly.
Transfer back to the pot and whisk constantly until it is boiling.
Remove from heat and strain mixture.
Add butter and whisk until smooth.
Let cool completely.
Whip up whipping cream until soft peaks. Fold into the cooled pastry cream
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