Recipe: Exotic pineapple and coconut cupcakes

Making the choux:
In a saucepan bring 25cl of water to a boil with 80g of butter cut into small pieces.
Once the mixture has boiled turn off the heat and add the 150 grams of flour all at once. Start beating vigorously.
You get the formation of a ball of dough, it must detach from the sides. The reformed dough ball put it back on the heat so it dries for a few seconds.
Place the dough in a bowl, add the 1st egg, beat energetically until it is perfectly incorporated into the dough. Repeat the operation 3 times taking care to incorporate them one after the other.
When your dough is nice and supple, put it in a piping bag.
Place a sheet of parchment paper on a baking tray.
Form the choux by pressing lightly on the bag. Once the choux is formed, give a sharp tug while stopping pressure on the piping tip to break the dough thread and form the small point.
Remember to space the choux sufficiently so they don't stick to each other during cooking.
Brush the choux with an egg yolk and 1 tablespoon of milk, they will have a nice color when cooked.
Place the choux in an oven preheated to 200° for 15 minutes then lower the temperature to 180° for 10 minutes. Do not open the oven of course or your choux will collapse miserably.
Preparation of the pineapple cream:
Cut the pineapple flesh into pieces, pass through a blender very finely.
Beat the egg yolks and sugar until the mixture becomes foamy.
Put the pineapple puree and milk in a saucepan, cook over low heat, gradually add the beaten egg yolks, stir with a whisk until you get a cream.
Let cool.
Assembly:
Partially decapitate the choux, incorporate the pineapple cream with a piping bag inside the choux. For the top put your frosting in a ba