Mascarpone puff pastry recipe

Hi guys,
hope you had a great week. In this weeks recipe, I'm going to show you one of my favorite recipes that I call Mascarpone puff pastry. It is rich and full of flavours perfect for a summer dessert. If you want to impress someone, this is it. I hope you enjoy!
Liliana xoxo

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Pâte à choux
1 cup milk
1 cup water
1 cup unsalted butter
1 1/2 tsp salt
1 tbsp. granulated sugar
1 1/2 flour
5 eggs (room temperature) 
Strawberries (sliced)
Pastry cream
2 cups milk
1/4 cup heavy cream
1/2 tsp vanilla extract 
4 egg yolks
3/4 cup granulated sugar
2 tbsp. all purpose flour
1/4 cup cornstarch
250g Mascarpone
Whipped cream Frosting
1 1/2 cups 35% whip cream (cold)
1 tbsp clear vanilla extract
1 cup granulated sugar
Pastry cream
Step 1
  Bring to a boil milk, cream and vanilla extract.
Step 2
In a separate bowl, whisk together egg yolks and sugar until it because light yellow. 
 Step 3 
Add your flour and cornstarch. Whisk until well combined.
Step 4
Pour 1/4 of the hot milk through a strainer into your eggs mixture. Wisk until no more lumps. Then, pour the rest of your hot milk and whisk again until well combined.
Step 5
Bring your egg mixture back to the stove and continuously whisk until it because thick. (Almost like pudding)
Step 6  
Transfert your mixture into a medium size bowl. Cover with plastic wrap and chill for at least 2 hours before using in the refrigerator.
  Step 7 
Once cooled, whip the pastry cream with the mascarpone until well combined and refrigerate until needed.   

Step 8 
Whipped cream frosting
Using your electric mixer, whip heavy cream. Add your sugar gradually until stiff peaks forms and vanilla.
Preheat your oven at 350' F  

Step 9
Choux puff pastry
Bring to boil milk, water, butter, salt and sugar in a medium size saucepan.
Step 10
Add, flour and whisk. Continuously stir over heat with a spatula and cook for about 1-2 minutes.
Step 11
Once your mixture looks like dough, transfert it to your electric mixer and mix on low until it cools a bit.
Step 12
Add one egg at the time and beat until it becomes smooth. (at first your dough will not come together but continu beating until it becomes smooth)
Step 13
Transfert your dough into a piping bag, with a large round nozzle tip. Pipe  circulaire shapes into desire width onto cookie sheets lined with parchment paper (take note that they will enlarge once baked). Dip your finger into water and smooth the top of each puffs by removing the peaks. Bake 35-45 minutes or until they are golden brown.
 Step 14
 Transfert them onto a cooling rack
 Step 15
Cut each puffs in half
Step 16
Pipe cream pastry at the bottom of your puff.
 Step 17
Place strawberries at the top of your cream and top it with fresh whipped cream.
Step 18
Place the top of your puff and voilà!
 THE THINGS YOU WILL NEED:KitchenAid mixer: bags:
Wilton round plain large nozzle:
Wilton cream icing piping nozzle:
Cooling rack:
Silicone whisk: