These Coconut Cream Puffs are a decadent treat.
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
- 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.
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. Fill and garnish just before serving.
Vanilla-Coconut Pastry Cream
Yield: 2 cups • Preparation: 20 minutes • Cook: 2 to 3 minutes • Refrigerate: 4 to 6 hours
- 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*
- 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.
*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.
From TeaTime January/February 2015
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