Mangoes and cream croquembouche cupcakes

Mel's 26th birthday. I had NO idea what to bake. It had to be awesome, but silly me forgot to ask her what she wanted....PLUS no proper chocolate, mum only eats white.

Solution?

Mangoes and cream croquembouche cupcakes.

Cupcake = patty cake recipe + 1 can of sliced mangoes, pureed and added in.

Profiteroles

50 grams water
65 grams milk
pinch caster sugar
pinch salt
5o grams butter
65 grams self raising flour
2 eggs

Preheat oven 200 degrees celcius (fan forced). In a saucepan on low heat, combine butter, water, milk, sugar and salt and bring to the boil. Remove from heat, using a wooden spoon, mix in flour. Return to heat, mix for a further 2 minutes until mixture comes together and leaves the side of the pan (to cook out the flour). Remove from heat, allow to cool for 5 minutes. Add one egg, mix until combined. Add remaining egg, mix until glossy and thick. Spoon into a piping bag with a small nozzle (I used a flower tip). Pipe onto lined baking tray into small circles (leave some room for spreading). Bake for 15 minutes. Using a cake tester, pierce a small hole in each one, return to oven for 5 minutes to try inside out (turn oven off though).

Mango and white chocolate ganache filling

1/2 cup thickened cream
1/2 cup melted white chocolate
1/2 can mango slices, pureed

Add melted white chocolate to cream, using electric beater, mix until slightly thickened. Add mango puree, mix until combined. Spoon into piping bag with smallest nozzle. Push tip into hole in profiteroles and fill.

Once all the profiteroles are filled, melt more white chocolate. Spread white chocolate onto the top of the cupcakes. Dip profiteroles into melted chocolate and stack onto cupcake. Let cool at room temperature until hard.

They are soooooooo good!!