A tropical twist on the Paris-Brest, this sun-kissed pastry swaps the classic praline filling for juicy diced mango and a smooth mango ganache. Crowned with toasted almonds and powdered sugar, it’s light yet indulgent—a celebration of summer fruit and French finesse.
Origin Story
The Paris-Brest was invented in 1910 to commemorate the long-distance bike race between Paris and Brest. Its circular shape mimics a bicycle wheel. This mango adaptation keeps the form but replaces the original nutty richness with tropical brightness and fresh fruit textures.
What you will need:
For Choux
| Ingredient | Measure |
| Whole Milk | 65g |
| Water | 65g |
| Unsalted Butter | 60g |
| Salt | 2g |
| Flour (Low Gluten) | 65g |
| Eggs | 120-130g |
| Sliced Almonds | As needed |
For Ganache
| Ingredient | Measure |
| White Chocolate | 290g |
| Heavy Cream | 40g |
| Mango Purée | 120g |
| Brown Sugar | 20g |
| Glucose (Recommended) | 15g |
Others
| Ingredient | Measure |
| Diced Mango | 200 or more |
| Powdered Sugar | 20g or more |
Equipments:
- Digital Scale
- 14mm star piping tip
- Silicone mat or parchment with circular template
- Pastry bags
- Serrated knife
- Cooling rack
- Mixing bowl
- Knife and chopping board
- Sifter for powdered sugar
Time:
Choux Preparation time : 15 minutes
Choux baking time : 30-40 minutes
Ganache Preparation time : 30 minutes
Ganache Chilling time : Overnight
Assembly time : 20 minutes
Instructions:
Make Choux Pastry :
- Follow your base choux recipe or refer this.
- Before adding flour to the pan, mix black gel food coloring into your liquid ingredients (water, milk, butter).
- Adjust the color gradually to achieve an opaque black dough.
Prepare Mango Ganache:
- Refer to your mango ganache recipe or refer this.
- Gently warm if too thick, then pipe over each éclair. Smooth with an offset spatula.
Pipe and Bake the Choux:
- Trace 8cm circles on parchment/silicone mat.
- Using a 14mm star tip, pipe a continuous ring of choux.
- Pipe a second ring inside and a third layer on top (forming a crown).
- You can choose to make a single ring as well.
- Sprinkle with sliced almonds generously.
- Bake at 180°C for 35–40 minutes until golden and dry.
- Cool fully on a wire rack.
Assembly:
- Dice ripe mango into 5mm cubes. Blot with paper towels to remove excess juice.
- Slice each Paris-Brest horizontally.
- Pipe a thick ring of mango ganache on the bottom half.
- Distribute diced mango evenly inside the ring.
- Gently replace the top half and dust with powdered sugar.
Variations
Mango-Passion Paris-Brest: Add a layer of passion fruit curd.
Nutty Tropic: Add pistachio or macadamia cream under the mango.
Mini Paris-Brest: Pipe smaller rings for elegant single-serve pieces.
Serving Suggestions
Plate with a swipe of mango purée and lime zest. Serve alongside coconut cream or mango sorbet for extra flair.
Nutrition Profile / 100g
| Nutrient | Value |
|---|---|
| Energy | 335 kcal |
| Protein | 4.0 g |
| Fat | 22.6 g |
| Saturated Fat | 13.8 g |
| Carbohydrates | 31.2 g |
| Sugars | 20.3 g |
| Fiber | 0.8 g |
| Sodium | 70 mg |
| Cholesterol | 80 mg |
Note: These values are approximate and can vary based on the specific brands and types of ingredients used, as well as portion sizes.
Tips for Best Results:
- Use a circular cookie cutter dipped in flour to create a circle to trace while piping the choux paste.
- Keep choux shells in a dry environment.
- Chill the ganache before piping.
- Use Alphonso mango purée for the most intense flavor in ganache.
- Use firm, ripe mangoes and blot dry to prevent sogginess.
- Use a serrated knife and saw gently to avoid crumbling.
Troubleshooting Guide:
| Issue | Cause | Solution |
|---|---|---|
| Shells collapse post-bake | Undercooked or steam retained | Extend bake time, crack oven door to dry |
| Mango makes base soggy | Juices not removed | Pat mango dry thoroughly before assembling |
| Ganache leaks or runs | Too warm or overfilled | Chill ganache, use less filling |
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