Fluffy Coconut Puffs

  1. Preheat the oven to 425u0b0F. Grease 2 baking pans.
  2. For the choux pastry, combine butter, sugar and 2/3 cup water in a medium saucepan; bring to a boil. Add flour and beat with a wooden spoon on medium heat until mixture comes away from bottom of pan. Transfer to a medium bowl; let stand for 1 min. Beat in 2 eggs, one at a time, until pastry is smooth and glossy but still holds its shape.
  3. Spoon pastry into piping bag fitted with a 1/2 inch plain tip. Pipe 18 rounds, 1 1/2 inches in diameter, about 2 inches apart, onto prepared pans. Whisk remaining egg and brush over pastry.
  4. Bake for 10 mins. Reduce oven temperature to 325u0b0F. Bake for 20 mins. Turn off oven; cool puffs in oven with door ajar.
  5. For the coconut pastry cream, bring milk to a boil in a medium saucepan on medium heat. Meanwhile, whisk egg yolks, sugar and cornstarch in a medium heatproof bowl. Gradually whisk in hot milk mixture. Return mixture to pan and whisk on medium heat until mixture boils and thickens. Remove from heat; whisk in liqueur and butter until smooth. Cover surface with plastic wrap. Let stand until cooled to room temperature.
  6. Cut a small opening in the bottom of each puff. Spoon pastry cream into piping bag fitted with a 1/3-inch plain tip. Pipe pastry cream through cuts into each puff.
  7. Melt chocolate in a medium heatproof bowl over a medium saucepan of simmering water (make sure water doesn't touch bottom of bowl). Place coconut in a shallow dish. Dip the puffs into melted chocolate, then into coconut. Let stand on wire racks until chocolate is set.

butter, sugar, bread flour, eggs, white chocolate, flaked coconut, coconut pastry cream, milk, egg yolks, sugar, cornstarch, coconut liqueur, butter

Taken from recipes-plus.com/api/v2.0/recipes/33856 (may not work)

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