Description
These Coconut Caramel Cream Puffs combine classic choux pastry with a rich coconut cream filling and a luscious homemade caramel sauce. Finished with toasted shredded coconut, they offer a delightful blend of creamy, sweet, and crunchy textures perfect for an elegant dessert or special occasion treat.
Ingredients
Scale
Choux Pastry Dough
- 120 ml water
- 60 g unsalted butter
- 8 g granulated sugar
- 2 g salt
- 75 g all purpose flour
- 2 large eggs
Coconut Cream Filling
- 120 ml whole milk
- 120 ml coconut milk
- 50 g granulated sugar
- 15 g cornstarch
- 2 large egg yolks
- 25 g unsalted butter
- 5 ml vanilla extract
- 30 g sweetened shredded coconut
Caramel Sauce and Garnish
- 100 g granulated sugar
- 30 g unsalted butter
- 90 ml heavy cream
- 1 g salt
- 15 g toasted shredded coconut
Instructions
- Prepare Oven: Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper to ensure the choux pastry doesn’t stick and is easy to remove after baking.
- Make Choux Dough: In a medium saucepan over medium heat, combine 120 ml water, 60 g unsalted butter, 8 g sugar, and 2 g salt. Bring the mixture to a boil, then add 75 g all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth dough ball forms and it pulls away cleanly from the sides of the pan. Remove from heat and let it cool for 5 minutes.
- Add Eggs: Add 2 large eggs one at a time into the cooled dough, mixing thoroughly after each addition. The dough should become glossy and smooth, with enough elasticity to pipe.
- Pipe Dough: Transfer the choux dough into a piping bag or use two spoons to scoop out mounds onto the prepared baking tray. Space them well apart to allow for expansion during baking.
- Bake Pastry: Bake the pastry in the preheated oven for 20 to 25 minutes until golden brown and puffed up. Remove from the oven and cool completely on a wire rack before filling.
- Prepare Coconut Filling: In a saucepan, combine 120 ml whole milk, 120 ml coconut milk, 50 g sugar, 15 g cornstarch, and 2 egg yolks. Cook over medium heat, whisking constantly until the mixture thickens and begins to bubble. Remove from heat and stir in 25 g unsalted butter, 5 ml vanilla extract, and 30 g sweetened shredded coconut. Cover with plastic wrap directly on the surface to prevent a skin from forming and chill until set.
- Make Caramel Sauce: In another saucepan over medium heat, melt 100 g granulated sugar until it turns a deep amber color. Stir in 30 g unsalted butter until fully incorporated. Gradually add 90 ml heavy cream while stirring continuously. Add 1 g salt and let the sauce cool slightly to thicken.
- Assemble Cream Puffs: Slice the cooled pastry shells horizontally. Pipe the chilled coconut cream filling onto the bottom halves, then place the tops back on. Drizzle generously with the caramel sauce and garnish with 15 g toasted shredded coconut for a crunchy and flavorful finish.
Notes
- Ensure the choux dough cools slightly before adding eggs to avoid cooking them prematurely.
- Piping dough onto parchment paper ensures easy removal of the cream puffs after baking.
- Cover the filling with plastic wrap touching the surface to avoid a skin forming on the custard.
- Toast shredded coconut by spreading it on a baking sheet and baking at 175°C (350°F) for about 5-7 minutes until golden, keeping an eye to prevent burning.
- Caramel sauce can be made ahead and stored in the fridge; warm slightly before using to drizzle.
