Choux Paste
Add water, milk, caster sugar, salt and butter together in a pan and bring it to the boil stage. Add the sieve flour into the liquid and mix it until paste consistency.
Stir the choux paste for 1min on the stove to dry it out, put it in a mixing bowl to cool it down about 2 min. Then add the egg slowly until the right consistency.
Pipe it onto baking paper the size and shape wanted and add on the top sieve icing sugar. Bake at 180°C for about 30 min.
Mango puree cream
Bring the mango puree to the boil. Mix the whole egg, yolk caster sugar and corn flour. Add the puree on the top and cook it for 1 min. Cool it down on a tray with Clingfilm on the top.
Chantilly
Blitz all together with a bamix, whip it with the kitchen-aid until smooth. Not too much or the cream will become too heavy in texture.
Fondant
Bring the fondant to body temperature and add the food colouring, mix it until the colour is combining. Use it straight away.