Miele H6000BM, Кулинарная книга

Страница: 43 / 172

Mango and coconut puffs
Makes 16
Ingredients
250 ml water
50 g butter
A pinch of salt
170 g plain flour
4 eggs
1 tsp baking powder
Filling
1 ripe mango
150 ml coconut milk
5 leaves of white gelatine
400 ml double cream
6 tsp vanilla sugar
40 g caster sugar
2 tbsp dessicated coconut
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 from the stone in
sections, cut into cubes and purée.
Prepare the gelatine according to the
instructions on the packet and dissolve
it in a little gently 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
Function: Fan plus
Rapid heat-up: off
Temperature: 150–170 °C
Shelf level: 1
Duration: 25–35 minutes
Alternative settings
Function: Conventional heat
Rapid heat-up: off
Temperature: 170–190 °C
Shelf level: 1
Duration: 25–35 m pre-heating
Baking
43