Presenting a unique Indian fusion dessert bringing together two favorites- Choux pastry and Mango Shrikhand. Mango Shrikhand is a delicious Indian dessert made with mango purée, spices, and hung yogurt. For this recipe, I’ve lightened it with whipped cream to give it that extra creamy texture. The choux pastry pairs perfectly with it. This is a must-try dessert and it’ll be a hit with gatherings and parties. This is a perfect summer dessert- made with mango, light and fluffy, not to forget one of a kind! Yes, before you ask, ill be sharing an eggless version of choux pastry.

Happy Baking!

Servings: 24-28 cream puffs 

Prep Time: 10 mins

Cooking Time: 40 mins

Baking Time: 40 mins

Chilling Time: 2 hours

Total Time: 3-4 hours

Ingredients: 

Mango Shrikhand Creme:

• 1.5 cup yogurt (gives about 170g hung yogurt)

• 3/4 cup -190g Alphonso Mango puree; check notes

• 1/2 tsp saffron powder

• 1/4 tsp Cardamom powder as per taste

• 1/4 tsp cinnamon powder as per taste

• 1 cup heavy cream

• 1 tsp Vanilla essence 

• 1 tbsp sugar

Choux pastry:

• 200g-1 1/3 cup milk

• 50g -1/4 cup water

• 105g 7.5 tbsp butter

• 1/4 tsp salt

• 1/2 tsp sugar

• 1 cup + 1 tsp flour

• 250g/5 eggs
  

Directions: 

Mango Shrikhand Creme:

1. Prepare hung curd by placing yogurt in a cheesecloth & over a strainer for a few hours to drain the liquid. Check notes & tips.

2. Whisk heavy cream with sugar and vanilla essence till it’s thick and forms medium peaks. Keep aside

3. Add hung yogurt to a bowl. Add the spices- saffron powder, cinnamon powder, and cardamom powder with the mango puree and gently mix together.

4. Add the whipped cream and gently fold together.

5. The filling is ready. It is not very thick, it thickens up in the fridge. I like to place it in a piping bag in the fridge. Tie the open end so that it does not leak out. Let it chill for 2 hours before filling

Choux pastry-

1. Combine milk, butter, sugar, and salt in a pan over medium heat. Bring to a boil, stirring occasionally.

2. When it comes to a boil add the flour all at once. Stir vigorously removing any lumps of flour to a smooth consistency.

3. Cook it, stirring constantly, until the paste forms a ball and a skin forms on the bottom of the pot. For non-stick it may not form a skin. Cook for about 3-5 minutes.

4. Transfer the paste to the bowl. Using an electric mixer beat on the lowest speed with the paddle to cool the paste slightly, about 2 minutes. Add eggs one at a time making sure to scrape down the bowl often.

5. Mix it till the dough comes together. It should be sticky and smooth.

6. Preheat oven to 340F.

7. Using a piping bag pipe out circular mounds on a lined baking tray.

8. Bake at 340F for 12 mins and then rotate the tray. Increase temperature to 350f and bake for 7-8 mins.

9. It should be golden brown and puffed up. They should sound hollow from the bottom.

10. Once out of the oven, move them around so that so they don’t deflate.

11. Let it cool down and then fill.

Assembly-

1. Cut in half or make a hole at the bottom. Fill with mango shrikhand creme. You can add some finely chopped mangoes over the creeme too. Sandwich if cut in half. Let it sit in the fridge for 1-3 hours after filling

2. Dust with powdered sugar and serve cold.

Notes/Tips:

• Hung curd is nothing but yogurt drained of all its water. It can be made very easily at home. Tie some curd in a cheese cloth/muslin cloth and leave it hanging for at least 3-4 hours or till all the water drains out. You can also wrap it up and leave it on a strainer. After this time period, pressure is applied to the bundle to squeeze out all the water and the hung curd is ready. Make sure to place a bowl under the strainer/bundle to collect the water drained out. It is whey and is full of protein and nutrients. I use it while cooking in gravies or even in smoothies.

Choux pastry:

• If you are using a nonstick pan, make sure the choux dough forms a skin at the base.

• You can make the dough from before. I freeze the dough for up to 2-4 weeks. Thaw and use. It rises almost as well as it does when made fresh.

• If you like a crisper shell, use more water. If you like it softer, use more milk.

• Shaking the choux pastry once baked, move it around to deflate.

Mango Shrikhand:

• Use fresh alphonso mango to make puree or use store-bought Alphonso mango puree. It is available in most Indian stores.

• If you do not have saffron powder- add saffron strands to a mortar with 1/2 tsp sugar and using a pestle grind it to a fine powder, it will be slightly pink. Make sure there is no liquid in it.

• Make sure the whipped cream is not too soft or too hard and brittle or it can change the texture of the creme. If too soft, it will be difficult to fill, if too hard it won’t be as creamy.