Choux with tiramisu cream and spicy mango purée |

Preparation time: 20 min

Preheat your Four at 400 °F

• For the choux

  In a saucepan bring to boil the water, the milk, the sugar, the salt, the butter and the vanilla. Remove from the stove and add the flour with a wood spoon. Cook together on the fire until the dough pulls away from the edge of the pan. Put the mix in the mixer and add the eggs one by one. Fill a pastry bag with the dough and realize the choux, 3 cm size on a baking tray with parchement paper.Put it in the oven and cook it until it gets golden brown.

• Preparation for the tiramisu cream

  In a saucepan, heat cream 200 g. Add the gelatin and mix rehydrated prior to that they are well dissolved. Then add the mascarpone and remaining cream. Refrigerate. Whipped as a cream.

• Preparation for the mango purée

  Cut the mango into small cubes,

  Mix the water with the sugar and cardamom, whisk well, add the mango dices, reserve.

• To serve

  Cut the choux and top hat and filled with the tiramisu cream using a pastry bag. Place the diced mango and finish with a rosette of mascarpone cream. Sprinkle with cocoa and icing sugar.