These Coconut Cream Puffs are a decadent treat.
Coconut Cream Puffs and Vanilla-Coconut Pastry Cream
These Coconut Cream Puffs are a decadent treat.
Servings 24 servings
Ingredients
- Coconut Cream Puffs
- Yield: 24 cream puffs • Preparation: 35 minutes • Bake: 20 minutes • Cool: 30 minutes
- ¾ cup water
- 6 tablespoons salted butter cut in pieces
- 2 teaspoons sugar
- ¼ teaspoon salt
- ¾ cup all-purpose flour
- 3 large eggs at room temperature
- 1 recipe Vanilla-Coconut Pastry Cream recipe follows
- Garnish: confectioners’ sugar and toasted coconut
- Vanilla-Coconut Pastry Cream
- Yield: 2 cups • Preparation: 20 minutes • Cook: 2 to 3 minutes • Refrigerate: 4 to 6 hours
- Ingredients
- 4 large egg yolks
- ½ cup sugar
- 2 cups whole milk
- 3 tablespoons cornstarch
- ¹/8 teaspoon salt
- 1 tablespoon salted butter
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ½ cup finely chopped toasted sweetened flaked coconut*
Instructions
Coconut Cream Puffs:
- Preheat oven to 400°.
- Line 2 rimmed baking sheets with silicone baking mats or parchment paper. Set aside.
- In a medium saucepan, combine water, butter, sugar, and salt.
- Cook over medium heat until butter melts. Add flour all at once, stirring vigorously with a wooden spoon.
- Cook, and stir until dough pulls away from sides of pan, 1 to 2 minutes.
- Remove pan from heat, and let stand for 2 minutes, stirring a few times to cool dough.
- Add eggs one at a time, stirring constantly and vigorously with a wooden spoon until each egg is well incorporated.
- (Dough should be smooth and shiny.)
- Transfer dough to a piping bag fitted with a large round tip (Ateco #809).
- Pipe dough onto prepared baking sheets in 1½-inch mounds 2 inches apart.
- Using a damp finger, pat down dough peaks.
- Bake until golden brown, approximately 20 minutes.
- Transfer baking sheet to a wire cooling rack. Using a skewer or the tip of a pointed knife,
- poke a small hole in side of each cream puff to allow steam to escape. Let cool completely.
- Using the tip of a paring knife, cut a small slit in the side of each cream puff.
- Place Vanilla-Coconut Pastry Cream in a piping bag fitted with a large round tip.
- Pipe custard into cream puffs to fill, making sure not to overfill.
- Garnish with confectioners’ sugar and toasted coconut before serving, if desired.
For Vanilla-Coconut Pastry Cream:
- In a medium bowl, combine egg yolks and sugar, whisking well. Set aside.
- In a medium saucepan, heat milk over medium heat until very hot but not boiling.
- Add hot milk, ¼ cup at a time, to egg mixture to temper, whisking constantly.
- Add cornstarch and salt, whisking until incorporated.
- Strain mixture though a fine-mesh sieve.
- Return mixture to saucepan, and cook over medium heat, whisking constantly until mixture thickens.
- Remove from heat, and add butter and extracts, stirring until incorporated.
- Transfer custard to a heatproof bowl. Cover with plastic wrap, letting plastic wrap touch surface of custard.
- Refrigerate custard until very cold, 4 to 6 hours or overnight.
- Add toasted coconut to cold custard, stirring well.
Notes
Make-ahead tip: Cream puff shells can be made a week in advance and frozen in a resealable plastic bag.
Let thaw completely before filling and garnishing.
Cream puffs can be filled with either sweet or savory fillings.
Fill and garnish just before serving.
Vanilla-Coconut Pastry Cream: To achieve a finely chopped texture, pulse coconut in a food processor before toasting.
Coconut should be small enough to pass through a large decorating tip. https://teatimemagazine.com/coconut-cream-puffs-recipe/
Let thaw completely before filling and garnishing.
Cream puffs can be filled with either sweet or savory fillings.
Fill and garnish just before serving.
Vanilla-Coconut Pastry Cream: To achieve a finely chopped texture, pulse coconut in a food processor before toasting.
Coconut should be small enough to pass through a large decorating tip. https://teatimemagazine.com/coconut-cream-puffs-recipe/
