Margarine (for greasing)
For the filling
3/4 cup papaya puree (200 g)
1 cup cream (200 g)
For the dough
1/4 cup margarine (50 g)
1/2 cup water (120 ml)
A pinch of salt
1/2 cup all-purpose flour (60 g)
2 eggs
For the sauce
3/4 cup creme de cassis (180 ml)
1/4 cup water (60 ml)
1 tablespoon cornstarch
Margarine (for greasing)
For the filling
3/4 cup papaya puree (200 g)
1 cup cream (200 g)
For the dough
1/4 cup margarine (50 g)
1/2 cup water (120 ml)
A pinch of salt
1/2 cup all-purpose flour (60 g)
2 eggs
For the sauce
3/4 cup creme de cassis (180 ml)
1/4 cup water (60 ml)
1 tablespoon cornstarch
Grease a rectangular baking dish with margarine. Reserve
Mix the papaya and cream in a medium bowl until smooth, then refrigerate for about 2 hours to firm up
Preheat the oven to 350°F (180°C)
Prepare the dough: In a medium saucepan, melt the margarine with water and salt over high heat
Remove from heat, add flour all at once, and stir quickly with a wooden spoon until the mixture forms a ball
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the dough pulls away from the sides of the pan (about 30 seconds)
Transfer the dough to a bowl and beat in the eggs one at a time, using a wooden spoon, until smooth
Transfer the dough to a piping bag fitted with a large star tip
Distribute eight mounds, about 5 cm in diameter each, on the prepared baking dish, leaving 2 cm of space between them
Bake in the preheated oven for about 40 minutes, or until puffs are golden brown
Remove from oven and let cool in the baking dish
Prepare the sauce: In a medium saucepan, combine all ingredients and cook over medium heat, stirring constantly, until slightly thickened (about 5 minutes)
Remove from heat and let cool slightly
Halve the puffs horizontally
Using a spoon, fill each puff with the papaya-cream mixture
Distribute the filled puffs on serving plates (two per plate) and drizzle with warm sauce
Serve immediately
486 calories per serving
