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The based of these mango cardamom cream puffs is Pâte à choux, which is to be the most versatile dough in baking. It’s the base for profiteroles (aka cream puffs), eclairs, gougères, and french crullers. The dough is simple to make, just use two parts eggs and water to one part butter and flour by weight. I always push people to buy kitchen scales because it truly makes a huge difference in your baking (and cooking). Volume isn’t entirely accurate, but weight is, which means you can have more accurate amounts of ingredients which will, more likely than not, lead you to a successful bake. These mango cardamom cream puffs are basically choux pastry shells filled with fluffy, light cardamom-spiced whipped cream and topped with ripe mango.
Mango season is upon us and even though I haven’t been able to get my hand on Indian mangoes this season due to quarantine, I grabbed a couple of mangoes at Costco that ended up being super sweet! These mangoes were so vibrantly orange, sweet, and juicy that I HAD to make something with them. Cardamom and mango are such a typical pairing that I wanted to find a fun way to enjoy them together and mango cardamom cream puffs came to mind!
A quick tip on making these mango cardamom cream puffs, mist the baking sheet with water before baking. The steam aids in making the pâte à choux golden brown and aids in helping them puff up. There are no leavening ingredients in pâte à choux. The rising agent in pâte à choux is actually steam that is generated from the water, butter and egg that is in the dough. As the pastry bakes the steam puffs up and hollows out the pastry. Also do not open the oven door while they are baking! The temperature drops and the pressure built up by the steam can be lost, leaving you with either soggy or dense pastry that you can’t fill.
These mango cardamom cream puffs are super easy to make and perfect for a small gathering. You can even make the cream puff shells ahead of time and freeze them to use in the future.
If you do decide to make these mango cardamom cream puffs, be sure to tag me @milkandcardamom on social media!
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Mango Cardamom Cream Puffs
- Total Time: 47 minutes
- Yield: 8 1x
- Diet: Vegetarian
Description
Crispy choux pastry filled with fluffy cardamom whipped cream and sweet juicy mangoes. Makes 8 cream puffs
Ingredients
PATE A CHOUX
- 1/4 (56 mL) cup water
- 2 tbsp (28 g) unsalted butter
- 1/2 teaspoon granulated sugar
- 3 1/2 tbsp (28g) all purpose flour
- 2 eggs, divided
CARDAMOM WHIPPED CREAM
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp ground cardamom
- 1 cup mango, finely diced (1/4 inch cubes)
Instructions
- Pre-heat oven to 425 F. Line a baking sheet with parchment paper.
- In a small heavy-bottomed saucepan on medium heat, add water, butter, and sugar. Once the mixture is boiling, add flour and stir with a spatula. Stir until there is a thin film of dough on the bottom of the saucepan (about 2 minutes). Spoon dough into a large bowl. Stir vigorously for 1 minute to cool. Add one egg and mix well. It might look like it’s curdled, but keep mixing, it’ll eventually come together!
- Spoon dough into a piping bag and pipe 2-inch circles on the parchment-lined baking sheet. Use a damp wet finger to gently press down on and smooth out any point or lumps.
- Beat one egg for an egg wash. Brush each choux pastry with egg wash. Using a spray bottle, mist the baking sheet with water once or twice. You can also dip your hand in water and flick droplets onto the baking sheet if you don’t have a spray bottle.
- Bake at 425 F for 12 minutes, then turn the heat down to 375 F and bake an additional 20 minutes or until the choux pastry is golden brown. Do not open the oven door while they bake, you want the heat to dry out the center of the cream puffs. Once baked, poke a hole on the side of each choux pastry and let cool completely.
Cardamom Whipped Cream
- Fit and mixer with a whisk. Add heavy cream, powdered sugar, vanilla and cardamom in the mixing bowl and whisk on high until you get stiff peaks. Fill a piping bag with the whipped cream and set aside until ready to assemble.
Assemble
- Cut the top off each choux pastry and fill the bottom halves with whipped cream and top with diced mango. Pipe another dollop of whipped cream on top and then place the other half on top and dust with additional powdered sugar. Enjoy!
Notes
Only fill the cream puffs right before serving. If they sit for too long they will get soggy. You can freeze unused cream puffs shells for up to 2 months. Just take them out and they will thaw within 15 minutes, fill and enjoy!
- Prep Time: 15 mins
- Cook Time: 32 mins
- Category: Dessert
- Cuisine: American
