Recipe Mango and grapefruit chou bun

To prepare this dish

Ingredient list

Grapefruit and mango choux bun

125 g whole milk
50 g Elle & Vire gourmet butter 82% fat
75 g flour
1 pinch fine salt
2 pinch sugar

Sublime Cream with Timut pepper

250 g
20 g
peppercorns

Candied grapefruit

1 grapefruit
100 g sugar
50 g neutral glaze
20 g whisky

Garnish and presentation

1 mango
Grapefruit candied peels
peppercorns

Presentation

Lemon cress
Affila cress

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Grapefruit and mango choux bun

   Bring milk, butter, salt and sugar to the boil. Add the flour off of the fire and then put the choux pastry in a piping bag fitted with a fine fluted tip. Riddle in a bowl and add the eggs one by one. Arrange the choux and bake at 170°C (356°F) for 30 to 40 minutes depending on the choux’ size. Let it cool on rack.
2. 2

   Sublime Cream with Timut pepper

   The day before, infuse the cream with sugar and Timut pepper by mixing a few seconds together. Pass through a sieve
3. 3

   Candied grapefruit

   Wash and peel the grapefruit with the thin white skin. Squeeze thegrapefruit to collect the juice. Cut the peel into cubes and blanch 3 times. Depending on the bitterness, you may need to blanch a fourth time. Weigh the peel and add the same weight of sugar. Gently cook the peel by adding the grapefruit juice. When they have become translucent, add the neutral glazeand bring it to boil. Add a little whisky (optional). Remove it from the pan and set aside in the fridge.
4. 4

   Garnish and presentation

   Peel the mango, cut 2/3 into brunoise and the rest into cubes. Add a portion of the grapefruit’s peels to the brunoise and a few crushed Timut peppercorns.
5. 5

   Presentation

   Cut the choux and garnish them with the mango/grapefruit brunoise. Whip the Sublime cream with Timut pepper in a mixer on a medium speed. The cream should not be too thick. Put the cream in a piping bag fitted with a sultan ring tip and garnish the top of the choux. Put the rest of the mango/grapefruit brunoise in the center of the choux. Finish by adding a pinch of crushed pepper.

Do you need help?

Do not hesitate to contact our chefs

A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.