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Watz Your Culinary Professor
Food and Beverage Consulting
6 Tbsp. vegetable oil
1/4 cup brown sugar
1/4 cup aged premium rum
3 Tbsp. agave
1-1/2 tsp. cinnamon, ground
6 fresh mangoes, peeled and cut into thick slices
2-1/4 cups water
9 oz. butter
1-1/2 tsp. salt
10-1/2 oz. all-purpose flour, sifted
3/4 cup whipping cream
1-1/2 lbs. mascarpone cheese, softened at room temperature
1/4 cup agave
6 Tbsp. strong coffee, freshly brewed and chilled
3 Tbsp. Mexican coffee-flavored liqueur
1-1/2 cups OREO Cookie Pieces, finely crushed
3 cups fresh raspberries, cut in half
1/4 cup powdered sugar
1-1/2 cups hot fudge sauce, warmed
12 sprigs fresh mint
1 - In a mixing bowl, combine oil, brown sugar, rum, agave and cinnamon. Place mangoes into mixture, to coat evenly.
2 - Heat a ridged grill to medium. Lightly spray the grill surface with nonstick vegetable cooking oil. Place mango slices onto the grill and cook for approximately 2 minutes on each side or until a deep caramel color is achieved.
3 - Cool mangoes and cut into small sizes; place back into the bowl and generously coat with the brown sugar mixture.
4 - Preheat an oven to 400ºF. Preheat a different oven to 325ºF.
5 - In a sauce pot, combine water, butter and salt; bring to a full boil.
6 - Add sifted flour all at once and stir vigorously with a wooden spoon. Cook the dough over medium heat until the batter pulls away from the sides of the pot.
7 - Transfer batter into a large mixing bowl; add eggs one at a time, stirring the batter after the addition of each egg. After all eggs have been added to the batter, the ideal texture for the dough should be stiff but pliable.
8 - Line a baking tray with parchment. Transfer dough to a pastry bag that has been fitted with a star tip. Pipe out the dough into a round shape about the size of a silver dollar.
9 - Place profiteroles into the 400º oven; bake until golden brown, approximately 10 to 12 minutes; refrain from opening the oven door while baking.
10 - Quickly remove the baking tray from the oven and place into the cooler oven to allow the Profiteroles to completely bake. Profiteroles should bake approximately 5 to 6 minutes more, or until the bottom of each profiterole is golden brown in color.
11 - Remove the baking trays from the oven and place onto a counter to completely cool before filling.
12 - In a large mixing bowl, beat whipping cream with a whisk until soft peaks are formed.
13 - In a separate mixing bowl, mix mascarpone cheese, agave, cold coffee and coffee liqueur with a wooden spoon, stirring until softened.
14 - Lightly fold mascarpone cheese mixture into whipped cream. Gently stir in finely crushed OREO Cookie Pieces. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes.
15 - Using a serrated knife, slice each Profiterole in half, setting the top halves aside for the moment.
16 - Place the mascarpone-OREO cream into a pastry bag fitted with a large star tip. Into the bottom portion of each Profiterole, decoratively pipe a rosette of mascarpone-OREO cream. Place top portions of each Profiterole on top to finish.
17 - In the center of 12 decorative serving platters, arrange 3 Profiteroles. Decoratively spoon Agave-Grilled Mangoes over Profiteroles and around the perimeter of each plate. Garnish each plate with fresh raspberries.
18 - Lightly sift powdered sugar over the top of each Profiterole. Using a squirt bottle, lightly drizzle warm hot fudge sauce over each profiterole. Garnish each plate with a sprig of mint and serve.
CHEF TIP: This dish can be prepared using premade frozen unfilled cream puffs, which are available at most grocery stores.
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