# 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
# Steps to Follow:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat. Add flour all at once and stir vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from the sides, approximately 2 minutes. Remove from heat and let cool 3 to 4 minutes.
02 - Beat in eggs one at a time, mixing well after each addition, until dough is glossy and smooth. Transfer dough to a piping bag fitted with a large round tip. Pipe 12 mounds, each approximately 1.5 inches wide, onto the prepared baking sheet, spacing them at least 2 inches apart.
03 - Bake for 20 to 25 minutes until golden brown and puffed. Do not open oven door during baking. Reduce oven temperature to 325°F, prick each puff with a skewer, and bake 5 additional minutes to dry out centers. Cool completely on a wire rack.
04 - In a saucepan, heat milk and mango puree over medium heat until just simmering. In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour half the hot mango-milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
05 - Pour tempered mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, approximately 2 to 3 minutes. Remove from heat. Stir in butter and vanilla until smooth. Transfer to a bowl and cover with plastic wrap pressed directly onto the surface. Chill until cold and set, at least 1 hour.
06 - Once puffs are cool and cream is set, cut each puff in half horizontally. Fill a piping bag with mango pastry cream and pipe a generous amount onto the bottom half of each puff. Replace tops and dust with powdered sugar immediately before serving.
