Makes for 12 puffs
Ingredients:
Coconut Pastry Cream
5 egg yolks
2 cups of half N' half
1 cup of coconut milk
3/4 cup of sugar
1/3 cup of cornstarch
1 cup of shredded coconut
1 teaspoon of vanilla extract
Pâté à Choux
1 stick of butter
1/2 cup of coconut milk
1/2 cup of water
1 pinch of salt
1 cup of flour
3 eggs plus one more for the egg wash
Preparation:
1. To make the cream filling whisk together egg yolks, half and half, and coconut milk in a medium saucepan over medium/low heat.
2. Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil.
3. Place the shredded coconut in a food processor and pulse until the flakes become really fine.
4. Remove the cream from the heat and mix in the shredded coconut and vanilla extract. Cover with plastic wrap and chill at least two hours.
5. Preheat oven to 425 degrees.
6. To make the puff, combine the butter, water, coconut milk, and salt in a medium saucepan over medium heat. Allow all the butter to melt and bring the mixture to a boil.
7. As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour.
8. Place the dough in a mixer and mix for the steam to come out of the dough. Once it has cooled down a bit, add the eggs one at a time until the dough is fully mixed.
9. Once the dough comes together, transfer it to a piping bag. Pipe onto a parchment-paper-lined baking sheet into 1½-inch mounds. Beat the remaining egg and use a cooking paintbrush to brush the egg on each individual puff.
10. Bake for 15 minutes at 425 degrees Then, without opening the oven, reduce heat to 350 degrees and bake for an additional 20 minutes.
11. While the puffs cool, transfer the pastry cream in piping bag with a star tip.
12. Once the puffs are cool, cut them in half and fill each of them with the pastry cream. Top them by sifting powdered sugar.
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The Ultimate Cookbook
RandomFun recipes to use when you feel like cooking something special. Most of these recipies are fun to make and easy for begginners. These are my recipies that use often of course, but if I'm using someone else's, I'll make note of that.
