Name: Chocolate, Pecan & Mango Choux Buns
Total time: 2 h
Yield: 50 choux buns
Ingredients: 100g milk (10cl); 100g water (10cl); 3g salt; 5g castor sugar; 90g unsalted butter; 110g flour; 200g eggs; 30g unsalted butter; 30g flour; 30g icing sugar; 1 or 2 mangos (depending on size); 90g Capfruit mango purée; 1 vanilla pod; 4.5g pectin NH; 45 g soft brown sugar; 300g whipping cream (35% fat content); 200g chocolat de couverture Alunga; 70g praliné 50% pécan Texas; 2g gélatine en poudre 200 bloom; 12g water (for the gelatine); Crunchy hazelnut pieces; Milk chocolate disks Ø 3cm

Chocolate, Pecan & Mango Choux Buns

Makes: 50 choux buns

Time: 2 hours (+ 24 hours)

Difficulty:

Published on : 11 Mar. 2015

Author: Philippe Bertrand, MOF 1997 Chocolatier Confiseur

8 ratings

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Ingredients for 50 choux buns:

For the choux pastry:
100g milk (10cl)
100g water (10cl)
3g salt
5g castor sugar
90g unsalted butter
110g flour
200g eggs

For the craquelin topping: (make the day before)
30g unsalted butter
30g flour
30g icing sugar
For the mango brunoise jelly: (make the day before)
1 or 2 mangos (depending on size)
90g Capfruit mango purée
1 vanilla pod
4.5g pectin NH
45 g soft brown sugar

For the chocolate and pecan Chantilly: (make the day before)
300g whipping cream (35% fat content)
200g chocolat de couverture Alunga
70g praliné 50% pécan Texas
2g gélatine en poudre 200 bloom
12g water (for the gelatine)
For the finish: (prepare ahead)
Crunchy hazelnut pieces
Milk chocolate disks Ø 3cm

Method for Chocolate, Pecan & Mango Choux Buns:

Before starting this Chocolate, Pecan & Mango Choux Buns recipe, organise all the necessary ingredients for the choux pastry. Pour the milk and water in a saucepan.

Add the butter, sugar and salt.

Place over medium heat and cook until the butter has completely melted.

Remove from the heat and add all the flour in one go.

Combine well with a spatula...

... until homogeneous. The resulting dough is called 'panada'. Dry off the panada over medium heat, stirring with a wooden spatula, until the paste comes away from the sides of the saucepan.

One by one, add the whole eggs...

... and combine until completely incorporated.

Add another egg and stir...

... then repeat the operation with the remaining eggs.

Scoop the choux pastry into a piping bag fitted with a plain nozzle (10mm diameter).

Pipe the choux puffs on a Silpat baking mat, , placed on a perforated Silichef® baking sheet.

Pipe the choux buns in staggered lines.

Remove the craquelin topping from the fridge or freezer. Craquelin topping is traditionally composed of 3 ingredients in equal quantities: flour, butter and brown sugar. For this recipe, we replaced brown sugar with icing sugar. Combine the ingredients, then spread the dough between two sheets of greaseproof paper to a thickness of 2mm. Refrigerate or freeze until ready to use.

Using a plain cookie cutter (diameter 3cm), cut the craquelin topping into discs...

... then arrange one disc on top of each puff.

Bake at 150°C (gas 2) for 12 to 15 minutes in a fan-assisted oven.

For the mango brunoise jelly: Peel the mangos and dice them, using the 'Alligator' chopper. Cut the mango into 3 or 4mm slices before dicing.

Pour the Capfruit mango purée in a saucepan.

Cook over medium heat until it reaches 50°C.

In a separate bowl, combine the pectin NH powder and the soft brown sugar.

This is essential to avoid lumps.

Split the vanilla pod lengthwise and scrape the seeds out.

Add the vanilla seeds to the pectin and sugar preparation, then add all the ingredients to the hot mango purée.

Add the mango brunoise...

... and quickly bring the preparation to 80/90°C. This operation needs to be quick in order not to cook the mango dices.

Pour the preparation on a baking sheet.

Spread the preparation, making sure the mango dices are evenly distributed. Place in the fridge or freezer for 10 to 15 minutes to let the preparation jellify.