Who doesn't love a delightful cream pastry puff or chocolate choux pastry ball? In a new twist - filled with a creamy avocado mousse. Surprising and refreshing!
Heat the milk, 80 ml water, butter, sugar and 1 pinch of salt in a saucepan. Bring to the boil. Make sure the butter has melted before the water boils. Meanwhile, sieve the flour. When the water starts to boil, add all the flour in one go. Beat with a whisk or wooden spoon until the mixture comes together and forms a smooth dough. Allow the flour to cook by stirring constantly for a few minutes until the dough is shiny and comes free from the side of the pan. Transfer the dough to a bowl and allow to cool a little. Gradually add the eggs one at a time. Beat to create a smooth, thick dough. Spoon the mixture into a piping bag.
Pipe small mounds of 4-5 cm Æ onto a baking tray lined with baking paper. Leave a distance of 3 cm between the mounds. Place the pastry puffs in the middle of the oven for approx. 25 mins. until the pastry is golden brown. Open and close the oven briefly 5 minutes before the end of the baking time to allow the steam to escape. Turn off the oven. Leave the pastry to cool in the oven for 30 minutes. Then let the pastry cool completely on a wire rack.
Meanwhile, soak the sheets of gelatine in cold water for 5 minutes. Heat the coconut cream in a saucepan and bring to the boil. Add the squeezed gelatine and stir until it has dissolved. Leave to cool in the fridge until use.
Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh from the skin with a spoon. Place the flesh in the blender and purée until smooth. Squeeze the lime. Add the juice, the avocado and maple syrup to the coconut cream and place in the fridge.
Beat 150 ml of whipped cream with the mixer until it is thick. Gently fold through the avocado mousse. Spoon the avocado mouse into a piping bag. Place in the fridge until use.
Make a small slit at the base of each pastry puff with the tip of a narrow knife. Insert the knife and twist to make a larger hole. Pipe the avocado mouse into the pastry puffs. Place them in the fridge until use.
Chop the chocolate into small chunks. Melt the chocolate with the remaining 100 ml of cream au bain marie. Do not use a bowl that is too large. Dip the puffs into the melted chocolate, then place them in the fridge for the chocolate to set. Or enjoy them right away!
