Ravneet Gill’s mango and passion fruit choux buns

Method

1. In a bowl, combine all the craquelin ingredients until a dough is formed. Roll the dough between 2 pieces of baking paper until 3-4mm thick. Put this on a tray and chill for 1 hour in the fridge or set in the freezer until it’s firm.
2. For the ganache, put the white chocolate in a bowl and set aside. Heat the cream and mango purée in a pan until steaming. Soak the gelatine leaves in cold water for a few minutes until soft. Pour the hot cream mixture over the white chocolate and mix well to melt it, then add the gelatine and continue to stir until dissolved. Allow to cool, then chill in the fridge until completely cold and set.
3. Use a 4cm round cutter to cut out 14 discs of craquelin to put directly on top of each piped choux bun before baking. Reserve on a tray in the fridge until ready to use.
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4. Heat the oven to 180°C fan/gas 6 and line a baking sheet with baking paper. Make the choux: in a medium saucepan, combine the milk, 150ml water, the butter, salt, and sugar. Put the saucepan over a medium heat and bring the mixture to a gentle boil, stirring occasionally.
5. Once the butter has completely melted and the mixture is boiling, remove the saucepan from the heat. Immediately add the flour to the saucepan and quickly stir with a wooden spoon or spatula until the mixture comes together and forms a ball of dough.
6. Return the saucepan to a low heat and continue to cook the dough for about 2 minutes. This helps to dry out the dough slightly. Transfer the dough to a mixing bowl and let it cool for a couple of minutes or so. This step is crucial to prevent the eggs from scrambling when added.
7. Add the eggs, one at a time, to the dough in the mixing bowl. Beat each egg into the dough using an electric mixer or a wooden spoon until fully incorporated before adding the next one. The dough should become smooth, shiny and have a soft dropping consistency (when you lift some up on a wooden spoon, then turn the spoon sideways, it should drop off smoothly and slowly). Stop adding eggs if the dough reaches the right consistency before using them all.
8. Fill a piping bag fitted with a large round nozzle (or simply cut off the tip off the piping bag) with the choux pastry dough. Pipe the dough onto the prepared  baking sheet to create blobs around the size of 3.5-4cm, topping each one with a disc of craquelin, leaving space between each one to allow for expansion during baking. You should get around 14 buns.
9. Bake the choux for about 25-30 minutes or until they’re golden brown and puffed up. Avoid opening the oven door during the first 20 minutes of baking to prevent the pastries from deflating. Once baked, transfer to a wire rack to cool completely.
10. Put the mango ganache in the bowl of a stand mixer and whip for around 30 60 seconds until the mixture turns thick and pipeable. Put the filling in a piping bag with a small nozzle. Make a hole in the side of each choux bun and pipe in the mango ganache, pushing in some of the chopped mango and passionfruit pulp with a spoon. Dust with icing sugar and serve.