Saturday, April 05, 2008

Mango, Raspberry and Whipped Cream Profiterole with Mint

By Cookbad

I've had make your own pizza parties & decorate your own cupcakes but next time around, I'm going to do make your own profiterole aka cream puff event.

Because, really, what awesome dessert madness can't you build between two halves of choix.

Here is the line up for just the basics:
ice cream
chocolate sauce
whipped cream
various berries and diced fruit
chopped nuts
creme filling- fluffy and creamy
chocolate mouse
fruit coulis of many flavors
citrus curd
chiffonade some mint

And if you don't like the little puff, just turn in into a sunday.

I plan to build one a foot high someday.
Yeah, I know, I'm wickedly ambitious.

Here is the plain old one I made the other night:
All recipes from various sources:
Mango, Raspberry and Whipped Cream Profiterole with Mint
1 cup water
1 stick margarine or butter
1 cup sifted all-purpose flour
4 eggs

Preheat the oven to 400 degrees F.
Heat water and margarine or butter to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball when tested in cold water. Remove from heat and let cool. Beat in 4 eggs, one at a time. Drop dough from teaspoon to form small eclairs onto greased cookie sheet. Bake for approximately 30 minutes or until light brown.

Berry Coulis:
500g fresh or frozen berries, cherries, peaches or apricots
3-5 tablespoons sugar, to taste
fresh lemon juice to taste
Purée the fruit in a food processor or blender add sugar, and lemon juice. Press the fruit through a sieve, tamis or chinois and discard remaining solids.
Mango Curd:
1 or two ripe mangos, peeled, pitted, and diced. Perfect for over ripe mangos.
1/2 cup sugar
1.5 tablespoons fresh lemon juice
Pinch of salt
4 large egg yolks
2 tablespoons of unsalted butter, cut into small pieces

Puree first 4 ingredients in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.

Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.

Chiffonade up some mint.

Combine into a pile of good.

Any leftovers are fair game for eating with a spoon in front of the fridge at 3 in the morning before anyone else can get to them.


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jj said...

Mmmm...that looks so good!! Great picture, too.

Nina's Kitchen (Nina Timm) said...

Such a small bite and such a long recipe - I bet it was worthwhile.

Aaron K said...


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katty said...

when i prepare cakes or another recipe i usually like to add some cream because the flavour drives me crazy.i really love it.

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