For the filling:
1½ oz (45 g) cornflour
1½ oz (45 g) castor sugar
¾ pint (425 ml) semi-skimmed milk
2 tablespoons rum, or 1 teaspoon vanilla
1½ oz (45 g) blanched almonds
6 level tablespoons Greek yoghurt
1 large ripe mango, peeled, stoned and
For the choux pastry:
¼ pint (150 ml) water
2 oz (60 g) polyunsaturated margarine
2½ oz (70 g) plain flour
1 egg, plus 1 egg white, size 2
Blend the cornflour and ½ oz (15 g) of
the sugar with the milk in a saucepan, and slowly bring to the boil,
stirring continuously. Cook for 2-3 minutes, still stirring all
the time. Remove from the heat and beat in the rum or vanilla
extract. Pour the custard into a bowl and put a disc of wetted
nonstick baking paper directly on the custard to cover it completely.
Leave to cool, then refrigerate for 1-2 hours. Pencil a circle 7
inch (18 cm) in diameter firmly on a sheet of nonstick baking paper,
using an upturned plate as a guide. Turn the paper over and lay
it on a baking sheet. To prepare the choux pastry ring, slowly
heat the water and the margarine in a saucepan, until the margarine
has melted. Bring to the boil, tip in all the flour and quickly
stir it in. Beat over the heat until the mixture forms a ball of
stiff paste. Remove from the heat and cool for 3-4 minutes.
Whisk the whole egg and the egg white and beat little by little into
the cooled paste, using a hand-held electric mixer or a wooden spoon.
Beat well between each addition of egg. Put spoonfuls of the
choux paste barely touching one another in a ring on the baking sheet,
placing them just inside the penciled circle. Alternatively,
pipe the choux paste through a large, plain nozzle to form a thick
ring just inside the penciled circle. Bake in the preheated oven
for 30 minutes until well risen, golden brown and firm to the touch.
Remove from the oven and pierce with a knife in several places round
the side of the ring, to let out the steam. Put the ring back in
the oven for a further 10 minutes. Lift the choux ring onto a
wire rack and cut in half horizontally. Carefully separate the
two halves and scoop out and discard any uncooked pastry from the
center. Leave the ring halves to cool completely. Put the
remaining castor sugar and the almonds in a small saucepan, set over a
very low heat and stir until the sugar dissolves and turns to a golden
brown caramel; watch all the time, as it quickly burns and goes
bitter. Pour onto a plate lined with nonstick baking paper, and
leave to cool. When cold, grind finely in a food processor, or
put between sheets of nonstick paper and crush firmly with a rolling
pan on a sturdy surface to make a praline. Remove the chilled
custard from the refrigerator and whisk until smooth. Whisk in
the yoghurt and all but two teaspoons of the praline mixture.
Just before serving time, put the bottom half of the choux ring on a
flat serving plate and fill with the custard. Arrange the mango
slices on top, then cover with the top half of the choux ring.
Sprinkle on the remaining praline.
To ensure that the choux pastry is light and crisp, add only about 2
teaspoons of egg to the paste at a time and beat vigorously before
adding any more.
Nutrient Value Per Serving:
13 g total fat (3 g saturated fat)
33 g carbohydrates
8 g added sugar
2 g fiber
125 mg sodium