Mango and jasmine choux à la crème

Pastry recipe
Lloyd Hamon

Lloyd Hamon

Pastry Chef
France: 2000: Pastry Second at Restaurant des Forges 2002: Pastry Chef at Relais des Diligences China: 2005: Pastry Chef at “La Seine” Guangzhou 2010: Opening own brand “Cheris Patisserie” Guangzhou 2...
  1. Choux paste


    • Milk - 125g
    • Water - 125g
    • Sugar - 10g
    • Salt - 5g
    • Butter - 112g
    • Flour - 140g
    • Egg - 200g

    In a saucepan, put the milk, water, butter, salt and sugar.
    Boil and remove from the stove.
    Add the flour previously sieved.
    Dry over the stove on low gas.
    Pour this mixture in the mixing bowl and cool down with the paddle attachment.
    Add the eggs one by one until smooth. Pipe on silpat.

  2. Brown Sugar Crust


    • Butter - 145g
    • Brown sugar - 180g
    • Flour - 180g

    Cream butter with brown sugar. Add flour and roll at 2mm between two silpat. Freeze.

  3. Mango Pastry Cream


    • Frozen fruit purée 100% : Mango - 440 g
    • Frozen fruit purée 100% : Passion fruit - 60 g
    • Egg - 50g
    • Egg yolk - 120g
    • Sugar - 100g
    • Flour T55 - 60g
    • Gelatin - 30g
    • Butter - 90g

    Mix the flour with both purees and blend with hand blender.
    Beat eggs, egg yolks and sugar until pale and the purees.
    Cook slowly until it thickened. Boil.
    Remove from the stove and add gelatin.
    Cool down to 45°C and add butter.
    Keep in the fridge overnight.

    In this step

  4. Jasmine Tea Whipped Cream


    • Fresh cream - 630g
    • Jasmine tea - 40g
    • Sugar - 40g
    • Mascarpone - 200g
    • Gelatin - 12g
    • Jasmine water - 15 drops

    Warm the cream to 30°C and add tea.
    Cover and keep in the fridge 24h.
    Warm in the micro wave and strain 540g of this jasmine tea infusion.
    Warm the jasmine infusion with sugar and gelatin, then add mascarpone.
    Add jasmine oil and blend with hand blender.
    Keep in the fridge overnight.
    Whip up when needed.

  5. Assembly

    Cut the brown sugar crust with a 6cm diameter cutter.
    Place those discs over the choux paste and bake at 190°C for 18mn.
    Cool down and cut off the top part of the choux with a knife.
    Fill up with mango pastry cream and.
    Top up with a nice rosette of jasmine tea whipped cream.
    Cover with the top part of the choux.

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