# What You'll Need:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/2 cup whole milk
03 - 1/2 cup unsalted butter, cubed
04 - 1 tablespoon granulated sugar
05 - 1/4 teaspoon fine salt
06 - 1 cup all-purpose flour
07 - 4 large eggs, room temperature
→ Mango Pastry Cream
08 - 2/3 cup mango puree
09 - 1 cup whole milk
10 - 1/3 cup granulated sugar
11 - 3 large egg yolks
12 - 3 tablespoons cornstarch
13 - 2 tablespoons unsalted butter
14 - 1 teaspoon pure vanilla extract
→ Assembly
15 - Powdered sugar, for dusting
# Method:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper. In saucepan, combine water, milk, butter, sugar, and salt. Bring to boil over medium heat.
02 - Add flour all at once and stir vigorously with wooden spoon until mixture forms smooth ball and pulls away from pan sides, approximately 2 minutes. Remove from heat and cool slightly for 3-4 minutes.
03 - Beat in eggs one at a time, mixing thoroughly after each addition, until dough becomes glossy and smooth. Transfer to piping bag fitted with large round tip.
04 - Pipe 12 mounds approximately 1.5 inches wide onto prepared baking sheet with adequate spacing. Bake 20-25 minutes until golden brown and puffed, keeping oven door closed during baking.
05 - Reduce oven temperature to 325°F. Prick each puff with skewer and bake 5 additional minutes to dry centers. Cool completely on wire rack.
06 - In saucepan, heat milk and mango puree over medium heat until just simmering.
07 - In bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour half the hot mango-milk mixture into egg yolk mixture while whisking constantly.
08 - Pour tempered mixture back into saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling, approximately 2-3 minutes.
09 - Remove from heat. Stir in butter and vanilla until smooth. Transfer to bowl, cover with plastic wrap pressed directly onto surface, and refrigerate until cold and set for at least 1 hour.
10 - Once puffs are cool and cream is set, cut each puff horizontally in half. Fill piping bag with mango pastry cream and pipe generous amount onto bottom half of each puff. Replace tops and dust with powdered sugar before serving.
