Скачать или смотреть UNIQUE Indian fusion dessert-Mango Shrikhand Creme Puffs- Perfect summer dessert 1st of it's kind!

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 pure, 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!

Full Recipe with tips and notes: https://theglobalvegetarian.com/recip...

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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
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:
Prepare hung curd by placing yogurt in a cheesecloth & over a strainer for a few hours to drain the liquid. Check notes & tips.
Whisk heavy cream with sugar and vanilla essence till it's thick and forms medium peaks. Keep aside
Add hung yogurt to a bowl. Add the spices- saffron powder, cinnamon powder, and cardamom powder with the mango puree and gently mix together.
Add the whipped cream and gently fold together.
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-

Combine milk, butter, sugar, and salt in a pan over medium heat. Bring to a boil, stirring occasionally.
When it comes to a boil add the flour all at once. Stir vigorously removing any lumps of flour to a smooth consistency.
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.
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.
Mix it till the dough comes together. It should be sticky and smooth.
Preheat oven to 340F.
Using a piping bag pipe out circular mounds on a lined baking tray.
Bake at 340F for 12 mins and then rotate the tray. Increase temperature to 350f and bake for 7-8 mins.
It should be golden brown and puffed up. They should sound hollow from the bottom.
Once out of the oven, move them around so that so they don’t deflate
Let it cool down and then fill.

Assembly-
Cut in half or make a hole at the bottom. Fill with pastry cream. Sandwich if cut in half. Let it sit in the fridge for 1-3 hours after filling

Dust with powdered sugar and serve cold.