Mango Custard and Puff Pastries

C — Have I mentioned I love to bake.

I bake a lot. Too bad the house that I live in has a really bad oven and I can’t seem to bake a good cake to save my life. It feels like 350 degrees when I am baking in that kitchen. Yeah, the door doesn’t quite close right. I am not allowed to bake much in the summer since it gets really hot in there. But when I do get to bake I get really excited. It’s when dreams are made… well, my crazy dreams of craving really good baked goods.

I love finding that balance of textures as well as taste. I think that is one of the reasons I like to bake so much. Texture is one key factor in baking. Chewy, soft cookies or crispy, crunchy ones. It’s becomes a science when trying to get that right texture. Puff pastries is one of those sciences that I have been trying to figure out for years.

This oven isn’t working as well as I hoped. Hey, it’s from the 1940s. The company isn’t even in business anymore. Who even has a Caloric Heritage Series anymore? Well I do.

Sorry for going off tangent.

OK, back to the pastries. These puff pasties are good holders for anything. Sweet, savory and anything in between. They are great for bite-sized creamy things. Jim had fun putting different concoctions in them when I wasn’t looking. Today, I made mango custard because there was a really big sale on mangoes and I had to make something with them. I made them with half ripe and half unripened mangoes to make it a little sour and sweet. They are super creamy and the aroma of the mangoes is so addicting. The puff pastries are nice and soft with a hint of egg taste to them. They have subtle taste and a wonderful texture.

Mango Custard and Puff Pastries

Recipe type: Dessert

Author: Christina

Prep time: 40 mins

Cook time: 45 mins

Total time: 1 hour 25 mins

Serves: 6

Ingredients

Puff Pastries

• ½ cup water
• ¼ cup unsalted butter, cut into pieces
• Pinch of salt
• ½ cup all purpose flour
• 3 eggs

Mango Custard filling

• 1 ripe fresh mango
• 1 soft but not so ripe fresh mango
• 1 cup coconut heavy milk
• 2 tbsp cornstarch
• 3 tbsp white sugar
• 3 egg yolks

Instructions

Puff Pastries

1. Preheat the oven to 350 degrees F. Line a heavy large baking sheet with a silicon pad or parchment paper.
2. Combine the water, butter, and salt in a heavy medium saucepan over medium heat. Bring to a boil, stirring until the butter melts.
3. Add the flour and stir over medium heat for 1 minute. Cool for 5 minutes.
4. Crack the eggs into a bowl.
5. Use a wooden spoon to beat the eggs into the dough, 1 at a time.
6. Spoon 12 mounds of dough onto the prepared baking sheet, spacing 2 inches apart.
7. Bake until the puff pastries are puffed and golden, about 45 minutes. Allow the puff pastries to cool completely.
8. Store in an air tight container. Stays fresh for 3-4 days.

Mango Custard Filling

1. Slice mangoes and place in blender or food processor. Add sugar.
2. Mix ¼ cup coconut milk and cornstarch together. Add to mango mixture.
3. Add egg yolks to mango mixture.
4. Pour ¾ cup coconut milk into saucepan. Let it come to a boil.
5. Mix warmed coconut milk with mango mixture slowly so eggs don’t cured.
6. Finish custard by pouring it back into saucepan and heating it at medium high heat. Stir continuously until custard thickens, about 7 to 10 minutes.
7. Refrigerate for an hour before serving. Last up to three days refrigerated.

Forming the Mango Puff Pastry Units:

1. Cut open puff pastries
2. Scoop mango custard and insert into puff pastries.
3. Enjoy!

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