Coconut Cream Puffs

Coconut Cream Puffs Recipe

Introduction Welcome to an exploration of indulgence with Coconut Cream Puffs! These airy, pastry delights are filled with a rich, coconut-infused cream, offering a luscious blend of crisp and creamy textures. Perfect for those seeking a tropical touch to their dessert table, Coconut Cream Puffs combine classic French patisserie techniques with a refreshing coconut twist. Let’s dive into the art of making these delightful treats, guaranteed to impress your loved ones and tantalize your taste buds! Kitchen Equipment Required Large Saucepan Mixing Bowls Wooden Spoon Electric Mixer Baking Sheet Parchment Paper Piping Bag with Large Round Tip Cooling Rack Whisk Cooking Time Total estimated time: 1 hour 15 minutes Recipe: Coconut Cream Puffs Ingredients For the Choux Pastry: 125ml (1/2 cup) water 125ml (1/2 cup) whole milk 100g (7 tbsp) unsalted butter 5g (1 tsp) sugar 2g (1/2 tsp) salt 125g (1 cup) all-purpose flour 4 large eggs For the Coconut Cream Filling: 250ml (1 cup) heavy cream 200g (1 cup) granulated sugar 5ml (1 tsp) vanilla extract 60g (1/2 cup) shredded sweetened coconut 15ml (1 tbsp) coconut milk (optional) For Garnish: 30g (1/4 cup) toasted coconut flakes Powdered sugar, for dusting Instructions Step 1: Prepare the Choux Pastry In a saucepan over medium heat, combine the water, milk, butter, sugar, and salt. Bring to a boil. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Return to heat for 1-2 minutes, stirring continuously to cook off any excess moisture. Transfer the dough to a mixing bowl and let it cool slightly. Step 2: Add the Eggs Using an electric mixer, beat the dough while adding the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth, shiny, and hold a peak when the mixer is lifted. Step 3: Pipe and Bake Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper. Fill a piping bag fitted with a large round tip with the choux dough. Pipe small mounds (about 5cm or 2 inches in diameter) onto the baking sheet, leaving space between each puff. Bake in the preheated oven for 10 minutes, then reduce the temperature to 190°C (375°F) and bake for an additional 15-20 minutes until golden brown and crisp. Let them cool on a wire rack. Step 4: Prepare the Coconut Cream Filling In a mixing bowl, whisk the heavy cream with the sugar and vanilla extract until soft peaks form. Gently fold in the shredded coconut and optional coconut milk. Fill a clean piping bag with the coconut cream. Step 5: Fill the Puffs Once the puffs are cool, make a small hole in the bottom of each or slice them in half. Pipe the coconut cream into the center of each puff. Alternatively, you can slice the puffs in half horizontally and fill them like a sandwich. Step 6: Garnish and Serve Dust the filled puffs with powdered sugar and sprinkle toasted coconut flakes on top. Serve immediately and luxuriate in the delightful textures and flavors of your homemade Coconut Cream Puffs. Conclusion Congratulations on crafting your own Coconut Cream Puffs! These elegant pastries blend a classic choux base with a lush coconut filling, perfect for adding a sophisticated touch to any occasion. Enjoy the rewarding satisfaction of baking at home while sharing these sumptuous treats with friends and family, or savor them as a personal gourmet indulgence. The tropical notes of coconut elevate this dessert to something extraordinarily delightful—happy baking!

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