Mango Cream Buns (Mango Choux Buns)
These mango cream buns are made with light, airy, and crunchy choux buns and filled with fresh mango custard and whipped cream taste like a bite of summer, super refreshing and delicious.
Equipment
- Rolling Pin
- Stainless Steel Saucepan
- Wooden spoon or silicon spatula
- Hand whisk
- piping bags with round tips (optional)
Ingredients
Mango Custard
- 2 egg yolks
- 2 whole eggs
- 75 grams caster sugar
- 1 tsp lemon zest
- 30 ml lemon juice
- 280 grams mango puree
- 85 grams unsalted butter
- 200 grams finely chopped mangoes
- 300 ml sweetened whipped cream for filling and topping
Craquelin
- 90 grams unsalted butter room temperature
- 90 grams brown sugar
- 70 grams all-purpose flour
Choux Pastry
- 100 ml full-fat milk
- 100 ml water
- 90 grams unsalted butter
- 2 grams sugar
- 2 grams salt
- 110 grams all-purpose flour
- 200 grams beaten eggs about 4 eggs, but measuring is necessary
- 20 grams extra egg for egg wash
Instructions
Mango Custard
- Prepare the double boiler: fill a saucepan halfway with water and let it come to a boil. Meanwhile, take a heat-proof bowl that fits at the top of the saucepan.
- In the bowl, add the sugar, eggs, egg yolks, lemon zest, lemon juice, and mango puree into the bowl and give it a quick whisk.2 egg yolks, 75 grams caster sugar, 1 tsp lemon zest, 30 ml lemon juice, 280 grams mango puree, 2 whole eggs
- Once the water in the saucepan has come to a boil, reduce the heat and bring the water to a simmer. Then, place the heat-proof bowl on top of the saucepan. Make sure that the bottom of the bowl is not touching the water.
- As soon as you place the bowl on the saucepan, start whisking the mixture and keep whisking continuously to stop the eggs from scrambling from the heat. Keep whisking until the mixture thickens and coats the back of a spoon, about 5-8 minutes.
- Once thickened, remove the curd from the heat, add the softened butter, and whisk until it’s melted and incorporated into the mixture.85 grams unsalted butter
- Cover the custard with cling film and chill it in the fridge for at least two hours. Make sure that the cling film is touching the surface of the curd to stop a film from forming on top.
- Before filling, whisk the custard to smoothen it out and mix in finely chopped mango pieces for extra freshness. Place in a piping bag with a small round tip or no tip (cut a 1 cm opening if not using a tip)200 grams finely chopped mangoes
- Fill a separate piping bag with sweetened whipped cream with a small, round piping tip. Set aside.300 ml sweetened whipped cream for filling and topping
Craquelin
- Add the softened butter, brown sugar, and flour in a bowl and mix it using a spatula or knead with your hands until it forms a dough that holds its shape.90 grams unsalted butter, 90 grams brown sugar, 70 grams all-purpose flour
- Roll the dough between two baking sheets to 2mm thickness, then freeze it for 15-20 minutes until hard.
Choux Pastry
- Pre-heat the oven to 230 degrees celsius.
- In a good-quality saucepan, add the milk, water, butter, sugar, and salt and bring it to a boil on medium heat. Make sure the butter is completely melted.100 ml full-fat milk, 100 ml water, 90 grams unsalted butter, 2 grams sugar, 2 grams salt
- Once the mixture starts boiling, remove from the heat, add the flour, and immediately start mixing with a wooden spoon or silicon spatula so that the flour does not form any lumps in the dough. Continue mixing until you have a smooth, thick dough. This mixture is called the panade.110 grams all-purpose flour
- Continue mixing the panade until almost all the steam has been released, then add the beaten eggs, one at a time, mixing after each addition. Keep mixing until all the eggs have been incorporated and you have a smooth, thick, and shiny dough. The dough should not be too thick or thin and should not fall off like a ribbon from the spoon but be able to hold a little bit shape.200 grams beaten eggs
- Transfer the prepared dough into a piping bag without a tip and cut a 1-1.5 cm opening at the end. Line a baking tray with baking paper and use a 4 cm cookie cutter or bottle cap to create circles across the paper to act as a guiding template so that the buns are sized evenly. Flip the paper before piping the dough.
- To pipe the dough, place the piping bag in the center of a circle at an angle, and pipe the dough in one single motion without moving the piping bag. This will form a thick blob of dough, which is exactly what you want. Make sure not to pipe too much or too little, and leave enough space between each one to give them space to rise.
- Cover each dough blob with egg wash gently.20 grams extra egg for egg wash
- Cut the craquelin in the same size as the choux buns, using the same cookie cutter or bottle top, and place each one gently on each dough blob. using an offset spatula. The craquelin softens very fast so work quickly and if it becomes too soft, place it in the fridge for another 10 minutes.
- Before placing the baking tray into the oven, reduce the temperature to 170 degrees celsius. Bake the buns for 20 minutes undisturbed, without opening the oven at all as any drop in temperature will deflate the buns.
- After 20 minutes, open the oven door slightly for 5 seconds to release the steam and bake for another 15-20 minutes until golden brown.
- Once the buns have completely cooled down, push the whipped cream piping bag into the bottom center of the bun and fill it halfway through, then fill the remaining bun with the mango curd through the same hole until the buns are full. Don't overfill them as they may explode. Clean any excess from the bottom with an offset spatula or knife.
- Top each bun with a little swirl of whipped cream and serve fresh.
Notes
Storage:
These cream buns are best enjoyed fresh. If serving at a later time, I recommend baking them a couple of hours before and filling them just before serving so that they do not become soggy.
Tips & Tricks:
Make sure to read the detailed instructions here with all the tips and tricks!