Mango & Jivara Cheesecake Choux by Sehaj Ghuman | Pastry Arts

Ingredients

• 165 g water
• 165 g milk
• 150 g unsalted butter
• 5 g salt
• 5 g granulated sugar
• 190 g all-purpose flour
• 335 g whole eggs
• 80 g granulated sugar
• 25 g water
• 45 g egg yolks
• 240 g cream cheese
• 15 g confectioners’ sugar
• 1 vanilla bean, split and scraped
• 35 g gelatin mass (gold), melted
• 300 heavy cream
• 225 g mango purée
• 50 g lemon purée
• 5 g NH pectin
• 20 g granulated sugar
• 30 g glucose syrup
• 2 fresh Alphonso mangoes, flesh chopped
• 10 g gelatin mass
• 25 g unsalted butter, cut into pieces
• 18 g all-purpose flour
• 25 g almond powder
• 2 g salt
• 5 g cocoa powder
• 25 g brown sugar
• 2 g sea salt
• 25 g feuilletine
• 25 g Valrhona Jivara milk chocolate 40%
• 25 g Valrhona Guanaja chocolate 70%