Banana and Mango Cream Puffs with Chocolate Fudge
By Executive Chef Jim Dodge, Bon Appetit Management Company, Palo Alto, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 8 - 10

Pate Choux
Ingredients: (use organic when possible)
1 cup Water (cold)
8 tbls. Butter (unsalted - cut into 8 pieces)
1 cup All - Purpose Flour (unbleached)
4 xlg. Eggs (cold)

Procedure:
1. Adjust oven racks to the bottom and middle levels. Preheat oven to 400° F. Line 2 cookie sheets with parchment paper.

2. Measure out all ingredients and crack eggs into a liquid measuring cup for easy pouring. Place a heavy wooden spoon within reach of the stove. In a heavy medium-size sauce pan, combine water and butter. Heat to a boil over moderate heat until water reaches a fast boil; dump flour into the boiling water. Immediately begin stirring vigorously with a spoon, scraping the bottom and pushing batter against the sides of pot. Continue stirring until batter clings to the spoon and has pulled from the sides of the pot. Remove from heat and spoon into a mixing bowl. With the paddle attachment or a flat beater, mix on low speed. Add eggs one at a time. After adding 2 eggs, stop mixer and scrape down sides of the bowl and the paddle attachment. Continue mixing in eggs. After the last egg is incorporated, stop mixer and scrape down the bowl and paddle. Continue mixing until batter is smooth and without lumps.

3. Place a #7 plain pastry tip in a 16-inch pastry bag. Fold top of the bag out, forming a collar. This makes it easier to hold and fill the bag. Fill bag with batter and twist top just above batter. With your right hand, place the twist in between your thumb and index finger, squeezing slightly. Cup the rest of your hand around the top of the bulging bag. Place your left hand under the bag just above the tip. Squeezing the bag with your right hand, pipe batter onto lined pans forming rounds about 1-1/2 inches wide. Keep them spaced about 1-1/2 inches apart. Bake in preheated oven. After 15 minutes, rotate both pans from back to front. Reduce the temperature to 350• F and continue baking until golden brown and all sides are firm to the touch, about 20 minutes. Remove from oven and set aside to cool on the pans.

Cream Filling
Ingredients:
2 cup Heavy Cream
1 large Egg
1/4 cup Sugar
1 tbls. Cornstarch
1 tbls. All - Purpose Flour (unbleached)
1 cup milk 2 oz. white chocolate, finely chopped
1/2 tspn. Vanilla Extract
3 Green-tipped Bananas

Procedures:
1. Whip cream until thick and soft peaks form. Cover and refrigerate until needed. In a small bowl, whisk together sugar, cornstarch and flour. Add egg and whisk until smooth and without lumps. In a heavy-bottom sauce pan, heat milk to a boil. Whisk 1/4 cup of hot milk into egg mixture. Pour back into the remaining milk and continue cooking, whisking continuously, scraping the bottom and sides of the pan. Continue cooking and whisking until the custard has thickened. Remove from heat and whisk in white chocolate until melted and incorporated. Whisk in vanilla. Pour into a clean bowl, cover and chill until cool. Fold whipped cream into the cooled custard in 2 stages. Cover and keep cool until needed.

2. Slice the top 1/3 off the puffs and set aside. Peel bananas and dice into 1/2-inch pieces. Fold into cream filling until evenly distributed. Fill bottom of the puffs with banana cream and cover with the tops. Cover and chill until ready to serve.

Chocolate Fudge Sauce
Ingredients:
2 ripe Mangos
8 oz. Bittersweet Chocolate
1 cup Heavy Cream
1/4 cup Sugar

Procedures:
1. Peel mango, dice into 1/2-inch pieces and set aside. Cut chocolate into small chunks and set aside. In a heavy sauce pan, stir cream and sugar together. Heat over a moderate heat until cream simmers. Slide to a cool burner and add chocolate. Shake the pan slightly until chocolate settles evenly in the pan. Wait 1 minute, then stir to melt chocolate. Continue stirring until all the chocolate is melted and mixture is smooth.

2. Slice the top 1/3 off the puffs and set aside. Peel bananas and dice into 1/2-inch pieces. Fold into cream filling until evenly distributed. Fill bottom of the puffs with banana cream and cover with the tops. Cover and chill until ready to serve.

To Serve:
Place 2 or 3 puffs on a plate, add chocolate sauce and diced mangos. Serve at once.