Mango and papaya beignets with coconut cream

1. Peel and cut 1 mango and 1 papaya into cubes. Add 1 tablespoon of brown sugar with 1 cinnamon stick, cook over low heat for 15 minutes. Remove the cinnamon and blend.

2. Whisk 2 eggs with 60 g of brown sugar and 1 pinch of salt, then add 15 g of diluted yeast in 20 cl warm milk. Pour slowly 300 g flour and 1 tablespoon of grated coconut. Blend. Add 30 g softened butter and knead to a soft dough. Wrap with cling film and set aside for 2 hours 30 minutes in a warm place.

3.  Bring to a boil 33 cl cream with 3 tablespoons coconut, 1 vanilla pod and 30 g sugar. Remove from heat, cover and leave to infuse for 1 hour.

4. Filter and dissolve with 1 tablespoon of cornstarch. Heat while whisking for the cream to thicken. Pour into a bowl and let cool.

5. Work the dough, form 15 balls on a plate and allow to double in volume. Heat 1 litre of sunflower oil at 180°C in a fryer and dip the beignets. Drain. Pierce a hole and fill with the mango and papaya mixture , roll in vanilla sugar and serve with cold coconut cream.

Our cooking tip: To know if the oil is hot, immerse a wooden spoon, it should form small bubbles around the spoon, then the oil is hot.

Photo credit: Sucré Salé