# What You 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
# How-To Steps:
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 sides, approximately 2 minutes.
03 - Remove from heat and cool slightly for 3-4 minutes. Beat in eggs one at a time, mixing thoroughly after each addition, until dough is glossy and smooth.
04 - Transfer dough to piping bag fitted with large round tip. Pipe 12 mounds approximately 1.5 inches wide onto prepared baking sheet, spacing evenly.
05 - Bake for 20-25 minutes until golden brown and puffed. Do not open oven door during baking.
06 - Reduce oven temperature to 325°F, prick each puff with skewer, and bake 5 additional minutes to dry out centers. Cool completely on wire rack.
07 - In saucepan, heat milk and mango puree over medium heat until just simmering.
08 - In bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth.
09 - Slowly pour half the hot mango-milk mixture into egg yolk mixture, whisking constantly to temper.
10 - Pour mixture back into saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, approximately 2-3 minutes.
11 - Remove from heat. Stir in butter and vanilla until smooth.
12 - Transfer to bowl, cover with plastic wrap pressed directly onto surface, and chill until cold and set, minimum 1 hour.
13 - Once puffs are cool and cream is set, cut each puff in half horizontally.
14 - Fill piping bag with mango pastry cream and pipe generous amount onto bottom half of each puff. Replace tops.
15 - Dust with powdered sugar immediately before serving.
