Ingredients
For the choux pastry:
80 g (1/3 cup) unsalted butter
200 ml (3/4 cup + 2 tablespoons) water
130 g (1 cup) all-purpose flour
Pinch of salt
Pinch of sugar
3-4 large eggs, room temperature

For the pineapple cream filling:
200 g (6.5 oz) canned pineapple, drained
50 g (1/4 cup) cornstarch
50 g (1/4 cup) granulated sugar
3 tablespoons mascarpone cheese
30 g (2 tablespoons) sweetened condensed milk
300 g (1 1/4 cups) heavy cream, cold
Powdered sugar for dusting

Step-by-step instructions