Choux Pastry
Prepare the base:
Preheat oven to 180°C (350°F)
Line a baking sheet with parchment paper
Prepare the dough:
Combine water, butter, salt, and sugar in a saucepan
Heat until the butter is completely melted
Bring gently to a boil
Add the flour:
Remove from heat
Add all the flour at once
Stir vigorously until the dough is smooth
Return to low heat
Continue cooking for 1-2 minutes, or until the dough forms a ball
Add the eggs:
Let the dough cool slightly
Add the eggs one at a time
Stir thoroughly after each addition
The dough should be glossy and drip slowly off the spatula
Shape and bake:
Spread the dough evenly onto the prepared baking sheet
Use the spatula to create a wave-like texture
Bake for 40 minutes until the dough is golden brown
Do not open the oven during baking
Pineapple Cream Filling
Filling Prepare:
Pure the pineapple until smooth.
Combine with cornstarch and sugar.
Heat until thickened.
Let cool completely.
Prepare the cream:
Whip the cold cream until stiff.
Carefully fold in the mascarpone and condensed milk.
Carefully fold in the cooled pineapple mixture.
Assemble:
Cut the choux pastry in half horizontally.
Fill with the cream mixture.
Dust with powdered sugar.
