Baking
57
Mango and coconut puffs
Preparation time: 50–60 minutes
Makes 16
Dough ingredients
250 ml water
50 g butter
A pinch of salt
170 g plain flour
4 eggs
1 tsp baking powder
Filling ingredients
1 ripe mango
150 ml coconut milk
5 leaves of white gelatine
400 g double cream
4 tsp vanilla sugar
40 g caster sugar
2 tbsp dessicated coconut, toasted
Accessories
Glass tray
Method
Place the water, butter and salt in a pan
and bring to the boil. Add the flour and
mix to a smooth ball. As soon as the
base of the pan turns white, transfer the
dough from the pan into a large bowl.
Beat the eggs into the mixture one at a
time until shiny peaks begin to form.
Finally stir in the baking powder.
Dust the glass tray with flour, then using
two teaspoons arrange approx. 16
small portions of mixture on the glass
tray. Bake until golden.
Whilst still warm, cut the choux buns
horizontally across the middle with a
pair of scissors. Remove and discard
any of the centre that is still moist. Wait
until the buns have cooled down before
filling them.
To make the filling, peel the mango.
Remove the flesh, dice and purée.
Prepare the gelatine according to the
instructions on the packet and dissolve
it in a little warmed coconut milk. Add
the rest of the coconut milk, fold in the
mango purée and refrigerate for a short
while. Beat the cream with the caster
sugar and vanilla sugar until stiff. When
the refrigerated mixture begins to set,
add the cream and dessicated coconut.
Spoon the mango cream mixture into
the bottom halves of the choux buns
and cover with the top halves
Recommended settings
Oven function: Fan plus
Rapid heat-up: off
Temperature: 150–170 °C
Shelf level: 1
Duration: 25–35 minutes
Alternative settings
Oven function: Conventional heat
Rapid heat-up: off
Temperature: 170–190 °C
Shelf level: 1
Duration: 25–35 m pre-heating
Summary of Contents for H 6000 BM
Page 1: ...Microwave combination oven cookbook ...
Page 2: ...2 ...
Page 9: ...9 ...
Page 191: ...Recipe booklet H 6000 BM M Nr 09 786 261 00 en GB ...
