I LOVE cream puffs.
Seriously.
Sit me down in front of a box of Costco cream puffs, and those suckers will be gone before you can say "don't eat my cream puffs". So yesterday while browsing Foodgawker for something delicious to inspire me while at the same time prevent me from having to go to the grocery store, I stumbled across Evil Shenanigans' chocolate glazed coconut cream puffs. Immediately, I was sold. No trip to the grocery store, no spending money, and best of all -- I get to eat cream puffs. SCORE!
Ah the joys of living with an Asian household. I can always count on the fact that there will be at least one can of coconut milk in the pantry.
Seriously.
Sit me down in front of a box of Costco cream puffs, and those suckers will be gone before you can say "don't eat my cream puffs". So yesterday while browsing Foodgawker for something delicious to inspire me while at the same time prevent me from having to go to the grocery store, I stumbled across Evil Shenanigans' chocolate glazed coconut cream puffs. Immediately, I was sold. No trip to the grocery store, no spending money, and best of all -- I get to eat cream puffs. SCORE!
Ah the joys of living with an Asian household. I can always count on the fact that there will be at least one can of coconut milk in the pantry.
Now, while I wish I could say that this journey was simple and foolproof, it wasn't. The above is a side by side comparison of my first batch of choux pastry and the second batch. As you can see, the first batch of my cream puffs...didn't exactly puff. In fact, I was thinking that if my second attempt decided not to puff either, I would just take the delicious custard filling that I already prepared and just make a coconut cream pie out of it. Both work for me =]
So the flavor of these cream puffs is very natural and subtle. No fake overly coconutty taste given off by coconut extract. The toasted coconut in the filling and the use of coconut milk in the pastry itself adds a very sophisticated touch. It lets me know "hey, I have coconut in me" rather than yelling out "DO YOU TASTE THE COCONUT NOW?!". You get the picture. Anyways, I decided to photograph my cream puff journey. I hope the pictures help!
Coconut Cream Puffs
adapted and slightly modified from Evil Shenanigans
Yield approx. 20 cream puffs
Filling:
3/4 cup sweet shredded coconut
1/4 cup sugar
3/4 cup coconut milk
1 Tbsp. cornstarch
small pinch of salt
1 egg
1 Tbsp. unsalted butter
1 tsp vanilla
1/2 tsp. unflavored gelatin
1 tsp. cold water
1 cup heavy whipping cream
1 Tbsp. powdered sugar
Choux Pastry:
3/4 cup coconut milk
1/4 cup water
1/2 cup butter, cubed
1/2 tsp. salt
1/2 tsp. vanilla
2 Tbsp. sugar
1 cup all purpose flour
4 eggs, room temp
Instructions:
adapted and slightly modified from Evil Shenanigans
Yield approx. 20 cream puffs
Filling:
3/4 cup sweet shredded coconut
1/4 cup sugar
3/4 cup coconut milk
1 Tbsp. cornstarch
small pinch of salt
1 egg
1 Tbsp. unsalted butter
1 tsp vanilla
1/2 tsp. unflavored gelatin
1 tsp. cold water
1 cup heavy whipping cream
1 Tbsp. powdered sugar
Choux Pastry:
3/4 cup coconut milk
1/4 cup water
1/2 cup butter, cubed
1/2 tsp. salt
1/2 tsp. vanilla
2 Tbsp. sugar
1 cup all purpose flour
4 eggs, room temp
Instructions:
Heat a skillet to medium low heat. Toast the coconut, stirring constantly to prevent from scorching. Remove from heat.
Preheat oven to 400F and line baking sheets with parchment paper.
In a medium sauce pan combine coconut milk, water, butter, salt, vanilla and sugar. Bring to a boil, stirring constantly. Add the flour in all at once & cook, while stirring, until mixture forms into a smooth ball. In the picture below I used brown sugar, because it was my first attempt and that recipe called for it. I modified the recipe to make sure my my puffs rose the second time around. Don't worry though, the steps look the same =]
In a medium sauce pan combine coconut milk, water, butter, salt, vanilla and sugar. Bring to a boil, stirring constantly. Add the flour in all at once & cook, while stirring, until mixture forms into a smooth ball. In the picture below I used brown sugar, because it was my first attempt and that recipe called for it. I modified the recipe to make sure my my puffs rose the second time around. Don't worry though, the steps look the same =]
Transfer dough to a stand mixer bowl and allow to cool for a few minutes. Using the paddle attachment, beat on low. Add one egg and beat until fully incorporated. Scrape down the sides of the bowl and repeat with the second egg. Beat until mostly incorporated, and finish beating with a rubber spatula.
Transfer choux paste into a piping bag with a large tip. Pipe about 2 inches apart and bake for 18-24 minutes, or until the puffs are a deep golden brown. Remove from oven and pan. Cool to room temp. on cooling racks. DO NOT open the oven door while the choux paste is baking. It is very delicate and requires a high temperature to rise quickly. Opening during the oven door (especially during the first 3/4 of baking) will result in a flat pastry.
While cream puffs are cooling, continue making the filling. In a small bowl, combine gelatin and water. Allow to stand for about 10 minutes, then microwave 6-10 seconds. Cool slightly.
In a stand mixer bowl add cream, powdered sugar, and vanilla. Whip until the mixture starts to thicken. With mixture still running, whip in gelatin. Whip until you reach soft peaks.
Fold whipped cream into coconut base in 3 additions. Cover (with plastic pressed against the surface) and chill for 1 hour.
Transfer choux paste into a piping bag with a large tip. Pipe about 2 inches apart and bake for 18-24 minutes, or until the puffs are a deep golden brown. Remove from oven and pan. Cool to room temp. on cooling racks. DO NOT open the oven door while the choux paste is baking. It is very delicate and requires a high temperature to rise quickly. Opening during the oven door (especially during the first 3/4 of baking) will result in a flat pastry.
While cream puffs are cooling, continue making the filling. In a small bowl, combine gelatin and water. Allow to stand for about 10 minutes, then microwave 6-10 seconds. Cool slightly.
In a stand mixer bowl add cream, powdered sugar, and vanilla. Whip until the mixture starts to thicken. With mixture still running, whip in gelatin. Whip until you reach soft peaks.
Fold whipped cream into coconut base in 3 additions. Cover (with plastic pressed against the surface) and chill for 1 hour.
Assembly:
Personally, I found that these cream puffs were too soft to just pipe the custard into it. To assemble, gently cut off the top portion of the puff with a serrated knife, pipe custard into the bottom half, and cover with the top of the puff. I actually think this makes for a cuter, but much messier cream puff. Also, for appearance sake, I drizzled a little bit of chocolate ganache over it and sprinkled the remaining toasted coconut. Enjoy!