Mango cream

Pastry recipe

Serves for 6 people

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Mango cream
 Fabrice Chalaye

Fabrice Chalaye

Passionate about cooking and pastry since early childhood, Fabrice Chalaye gets his NVQ in Cooking in part-time at M. Chartron’s restaurant in Saint Donat and then his HND in 2002. In 2003, he set ...
  1. Mango cream


    • Ambient fruit purée 100% : Mango - 500ml
    • Ready-to-fill choux
    • Egg yolk - 4
    • Caster sugar - 125g
    • Maizena® - 50g
    • Gelatine (sheet) - 5
    • Whipped cream - 500g

    Heat the mango puree. Soak the gelatin in cold water until soft.
    Combine egg yolks and sugar, add maizena. Cook and whisk vigorously until boiling. Add the softened gelatin and leave it to cool, fold the whipped cream into the chilled mango cream. Pipe the mango cream into the choux and serve.

    Suggestion: Cut fresh mango into pieces and caramelize them in a pan with a little sugar and butter. Fill glasses with mango cream and caramelized mango pieces. Decorate with finely-chopped pistachio, serve warm.

    In this step

    Ambient fruit purées

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