Toasted Coconut Cream Puffs With Salted Caramel Drizzle

  1. Heat oven to 400F.
  2. Combine water, 1/2 cup butter and 1/8 teaspoon salt in 2-quart saucepan.
  3. Cook over medium heat 5-7 minutes or until mixture comes to a full boil.
  4. Vigorously stir in flour, using wooden spoon, until mixture forms a ball.
  5. Remove from heat.
  6. Cool mixture 10 minutes.
  7. Add 1 egg at a time, stirring well after each addition until mixture is very smooth.
  8. Drop dough by 1/4 cupfuls, 3 inches apart, onto ungreased baking sheet.
  9. Bake 30-35 minutes or until puffed and lightly browned.
  10. Pierce each with fork to allow steam to escape.
  11. Remove to cooling rack.
  12. Cool completely.
  13. Prepare pudding mix as directed on package, substituting half & half for milk.
  14. Stir in orange zest.
  15. Pour into bowl; cover with plastic food wrap.
  16. Refrigerate 4 hours or until cool.
  17. Melt 1/4 cup butter in 1-quart heavy saucepan over medium heat.
  18. Stir in brown sugar; continue cooking 2-3 minutes or until smooth and bubbly.
  19. Stir in whipping cream; continue cooking 2-3 minutes or until mixture just comes to a boil.
  20. Remove from heat; stir in sea salt.
  21. Cut off top portions of cream puffs; scoop out insides, if necessary.
  22. Fill each with 1/4 cup chilled pudding mixture; sprinkle with 2 teaspoons toasted coconut.
  23. Place onto individual serving plates.
  24. Drizzle each with caramel sauce; garnish with additional 1 teaspoon toasted coconut.

water, butter, salt, flour, o lakes eggs, freshly grated orange zest, butter, brown sugar, cream, salt, coconut

Taken from www.landolakes.com/recipe/3467/toasted-coconut-cream-puffs-with-salted-caramel-drizzle (may not work)

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