# 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 and line baking sheet with parchment paper. Combine water, milk, butter, sugar, and salt in saucepan. Bring to boil over medium heat, then add flour all at once. Stir vigorously with wooden spoon until mixture forms smooth ball and pulls away from sides, about 2 minutes. Remove from heat and let cool 3-4 minutes.
02 - Beat eggs into cooled dough one at time, mixing well after each addition until glossy and smooth. Transfer dough to piping bag fitted with large round tip. Pipe 12 mounds about 1.5 inches wide onto prepared baking sheet, spacing apart.
03 - Bake at 400°F for 20-25 minutes until golden brown and puffed. Do not open oven door during baking. Reduce temperature to 325°F, prick each puff with skewer, and bake 5 more minutes to dry centers. Cool completely on wire rack.
04 - Heat milk and mango puree in saucepan over medium heat until just simmering. Whisk egg yolks, sugar, and cornstarch in bowl until pale and smooth. Slowly pour half hot mango-milk mixture into egg yolks while whisking constantly to temper.
05 - Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, about 2-3 minutes. Remove from heat. Stir in butter and vanilla until smooth. Transfer to bowl, cover with plastic wrap pressing directly onto surface, and chill until cold and set, at least 1 hour.
06 - Cut each cooled puff in half horizontally. 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.
