Choux au Cola Craquelin With Mango Cream

FAB PRODUCTS USED

FAB PREMIUM OIL SOLUBLE COLA,APYURA PREMIUM SPREAD FRESH MANGO

Prep Time

2:30:(HH:MM)

Serves

Baking/Cooking Time

1 hour

Baking Temp

180C /160C

Baking Temp Details

Celsius

Level

Adavanced

Short Recipe Description

Peeking out from within a crackling crown, is a mango and honey coloured bear, skin as soft as cream, waiting to melt at the tip of your tongue.
The classic choux au cola craquelin with Fab Premium Cola and Apyura Premium Fresh Mango Spread, is the perfect twist to the classic French dessert.

Additional Categories

Contains Egg

INGREDIENTS

Ingredients:

Cookie Crust:
APF - ½ cup
Brown Sugar - 1/3 cup
Butter - ¼ cup
Fab Premium Cola - few drops

Cream puff:
APF - 75 grams
Butter - 63 grams
Water - 100 ml
Salt - 1/8 tsp
Eggs - 3

Filling:
Heavy cream - 1.5 Cups
Apyura Premium Spread Fresh Mango - 1.5 Tbsp
Icing sugar - 2 Tbsp
Yellow colour

METHOD

Procedure:
Cookie Crust:
- Beat butter and sugar till pale.
- Add Fab Premium Cola essence.
- Fold flour into it and make a cookie dough.
- Roll into a sheet, chill and cut discs.
Cream puff:
- Heat water, butter and salt.
- When boiling, add flour, stir well, return to heat.
- Cook till you get a firm ball of dough.
- Beat eggs one at a time.
- Stop when the dough turns glossy and thick.

- Pipe the cream puff dough and place the cookie disc on top.
- Press lightly and bake at 180C for 10 minutes and 160C for another 10 minutes or till done.
- Allow it to cool slowly.
- Cut the top, pipe whipped cream incorporated with Apyura Mango spread and place the top.

Assembling

Baker Tips/Notes

ABOUT BAKER

Lakshmi Sarva

Chennai India

Contest: Summer Flavour Challenge

Cakery Haven

Lakshmi Sarva is a passionate home-baker, chef, food writer and photographer. She embarked on this delish journey of baking and is following her dreams since four years. Her baking repertoire consists of cakes, cookies, doughnuts, pies, tarts, brownies and desserts. She just needed a few introductory courses to scratch the surface of the baking world. Her unrelenting kitchen experiments, passion for perfection, creative spirit and foodie children fuelled her journey till date. She loves to play around with flavours and textures. In fact, she says that her kids can reach her house blindfolded by just following their olfactory cues when in the vicinity. She believes that food should cater to the body, heart and soul. We eat with our eyes, but long before that it is the aroma which kindles our appetite, whisks us to the platter and doesn’t let us rest until we are sated. She is also an artist, marathoner and a fitness freak. She loves to travel for it also feeds her culinary curiosity and paves the way for her future experiments. She won the first prize in Fab Flavour Fever Contest in 2017, a spot in Summer Escapades Contest by Delmonte India and in Memories of Mom Contest organized by Fab.

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