Mango curry coconut choux

Pastry recipe

Plated dessert for 30 pieces

 

Two creams will be used: a first one with inulin and the other one with potato starch. Inulin is a bulking agent that comes from chicory. The aquafaba is the water in which chickpeas have been cooked. Beat the aquafaba with cream of tartar to obtain a more stable meringue

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Mango curry coconut choux
Marc Balaguer Fabra

Marc Balaguer Fabra

Pastry Chef, Ice-cream Vice World Champion 2018, Barcelona
He worked with some of the best Spanish chefs, such as Carles Mampel and Oriol Balaguer, and attended many training courses, more particularly at the Paris International Pastry School. Then, he became...
  1. CHOUX PASTE

    Ingredients

    • Water - 400g
    • Butter - 160g
    • Sugar - 8g
    • Salt - 8g
    • Rice flour - 100g
    • Tapioca - 70g
    • Potato starch - 70g
    • Egg - 400g

    Boil water with salt, sugar and butter.

    Mix the flour and starches together and sieve.

    Add to the boiling water.

    Whisk rapidly for about 1 minute.

    Transfer the mixture to a stand mixer, mix with a K-beater then add the eggs gradually.

    Prepare a measure of dough using piping bags.

    Pipe it onto a frozen craquelin circle (see next step).

    The circle must be entirely covered by the dough. Bake at 180°C.

  2. CRAQUELIN

    Ingredients

    • Rice flour - 100g
    • Sugar - 100g
    • Butter - 120g

    Mix all ingredients with a K-beater until a dough is formed.

    Roll it out between two sheets of parchment paper as thin as possible.

    Freeze.

    Once frozen, cut into desired shape.

  3. VEGAN MERINGUE

    Ingredients

    • Water Aquafaba - 100g
    • Sugar - 20g
    • Cream of tartar - 1g

    Mix the aquafaba with an electric mixer with a whisk and add gradually the sugar mixed with the cream of tartar.

    The meringue can be caramelized with a blowtorch.

  4. COCONUT CREAM

    Ingredients

    • Frozen speciality : Coconut cream - 500g
    • Sugar - 25g
    • Inulin - 100g
    • Curry - 3,5g

    Heat a bit of purée to melt sugar. Once cold, add in the remaining purée and the Madras curry. Then add the inulin gradually using a blender.

    Let it rest for at least 3h (12h recommended) at 4°C. This cream can be used directly or whipped if you want to achieve a smoother texture.

    In this step

    PuréeSurgelée_Coco-RVB-150dpi-697x697
    Frozen fruit purées
  5. MANGO CREAM

    Ingredients

    • Potato starch - 25g
    • Lime (zest) - 2g

    Mix all ingredients and boil whisking constantly. Add lime zest once cold.

  6. MANGO JELLY

    Ingredients

    • Gellan - 7g

    Combine all ingredients and boil whisking constantly. If possible, vacuum pack to eliminate all air bubbles. Spread well and leave to cool.

     

    Tip:

    To spread a very thin layer of jelly, we recommend using a 40 x 60 cm aluminium tray. By heating the tray to 50°C approximately, you have time to pour the jelly and spread it to a very thin layer 

  7. Assembly

    Fill one choux with mango cream and another one with coconut cream. Cut a piece of mango and cover it with neutral glaze. Pipe out some vegan meringue on the big choux and put the little choux on top. Finish with a circle of mango jelly and a piece of mango on top to add some colour.

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