Light as air and full to the brim with a sweet hazelnut praline cream, these puffs are just delightful.
1/3 cup (75g) unsalted butter
1/2 cup (100g) brown sugar
3/4 cup (100g) all-purpose flour
1/4 cup (60ml) milk
1/4 cup water (60ml)
3 1/2 tablespoons (50g) unsalted butter
1/2 tablespoon granulated sugar
1/2 cup (75g) all purpose flour
1/4 teaspoon salt
300g (10 1/2 oz) ripe mango
1/2 tablespoon granulated sugar
Juice of 1/2 a lime
1 1/2 cups (350ml) heavy cream
1/2 tablespoon icing sugar, plus extra for dusting
2 tablespoons hazelnut liqueur
1/3 cup (50g) roasted hazelnuts, finely chopped
Beat the butter and sugar together in a bowl for a few minutes until pale and creamy.
Mix in the flour and stir until you have a thick, smooth dough. Roll the dough out between two sheets of baking paper to about two to three millimetres (one-eighth of an inch) thick. Slide the sheet of dough onto a baking sheet and place it in the freezer for 15 minutes.
Preheat the oven to 200°C (180°C fan/400°F/gas mark 6). Line two baking sheets with baking paper.
Heat the milk, water, butter and sugar together in a small saucepan and bring to a boil.
Tip in the flour and salt all at once and stir continuously with a wooden spoon until the dough comes together. Continue to stir and cook for two to three minutes until the dough comes away cleanly from the sides of the pan. Remove from the heat and transfer the dough to the bowl of a stand mixer (or a large bowl if using an electric whisk).
In a separate jug or cup, lightly beat the eggs together.
With the mixer on medium speed, beat the dough briefly to cool it down a bit. Pour in some of the beaten egg, a little at a time, letting it fully incorporate before adding more. The mixture will look lumpy at first but will come together. Continue until you have a consistency that is slightly thicker than the dropping consistency – it should hold a ‘V’ shape when you lift a wooden spoon from the bowl. You may not need to use all of the eggs.
Transfer the dough to a piping bag and snip off the end to create a hole about two centimetres (three-quarter inches) wide. Pipe blobs of choux pastry onto the prepared baking sheets, leaving about two and a half centimetres (one-inch) of space between them.
Take the chilled craquelin dough out of the freezer and use a round cutter to cut out discs that are the same width as your piped choux. Place a craquelin disc on top of each choux and bake for 25 to 35 minutes until the choux puffs are a deep golden brown.
Remove the puffs from the oven and pierce the bottom of each choux with a skewer or toothpick to let the steam escape. Place them back in the oven for three minutes to dry them out a little before letting them cool completely on a wire rack.
Blitz the mango in a blender or food processor until smooth. Transfer to a small saucepan with the sugar and lime juice and bring to a boil. Reduce the heat and simmer for five minutes, stirring frequently so it doesn’t catch. Pour into a bowl to cool.
Whip the cream, icing sugar and Frangelico to stiff peaks and transfer to a piping bag fitted with an open star nozzle.
Use a sharp serrated knife to cut off the top third of each choux puff.
Spoon some mango filling inside the base of each and pipe a swirl of cream on top.
Sprinkle on a few chopped hazelnuts before topping with the lid of the choux.
Dust with icing sugar before serving. Once filled, these are best eaten on the same day. Enjoy!