Toasted Coconut Cream Puff Dessert - Delish
By
Cassie *
@1lovetocook1x
1
This is a recipe I came up with for Easter, from 2 of my recipes and one of my Moms... it came together just as I had imagined...Had I known it would be so popular I would have made two...it was first to go, and not everyone got a piece... Everyone just loved it and said to make it a tradition from now on for any of our holiday gatherings...My nieces wanted the recipe, and I hadn't yet wrote it out, but here it is...if you like coconut and cream puffs...you will thoroughly enjoy it...
Ingredients
- 1 c
- water
- 1/2 c
- butter
- 1 c
- flour
- 4
- eggs
- 2 c
- milk
- 3/4 c
- sugar
- 3
- egg yolks
- 1- 7 oz
- flaked sweetened coconut ( 2 2/3 cups ) toasted
- 1/4 c
- corn starch
- 1/4 c
- milk
- 1 tsp
- vanilla extract
- 1/2 tsp
- coconut extract
- 1 Tbsp
- butter
- 6 oz
- good choclolate chips ( i use 3 ounces semi sweet & 3 ounces milk chocolate
- 1/4 c
- plus 2 tablespoons heavy cream
- 2 c
- heavy cream
- 1/4 c
- confectioners' sugar
- 1 tsp
- vanilla
CREAM PUFF CRUST
TOASTED COCONUT PUDDING
GANACHE
WHIPPED CREAM
How to Make Toasted Coconut Cream Puff Dessert - Delish
- 1Preheat oven to 400 degrees.
In a large saucepan, heat butter and water to boiling over medium high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from the heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each addition.
Press dough in bottom and up the sides of an ungreased 9 x 13 pan. Bake 25-30 minutes. Cool completely. - 2Make Ganache:
In a bowl, pour 6 ounces of good chocolate chips. ( I use Ghirardelli ) I use 3 ounces milk chocolate and 3 ounces semi sweet.
In a small saucepan heat 1/4 cup plus 2 tablespoons heavy cream - just until bubbles form around the inside of pan.
Pour over the chocolate, let sit for a few minutes. whisk until nice and glossy and all chocolate is incorporated with cream. Now, spoon chocolate over the cream puff crust. Spread evenly. Place in refrigerator to set up. - 3Make your toasted coconut pudding.
In a saucepan, whisk 2 cups milk and 3/4 cup sugar together over medium heat. Bring the liquid up to a simmer.
Separate the eggs and whisk the egg yolks together.
Temper the hot milk into the egg yolks by taking the hot milk mixture and, working with just a few teaspoons at a time, pouring it into the egg yolks as you whisk continuously. Then, whisk the egg mixture into the hot milk mixture.
In a small dish mix the 1/4 cup milk and cornstarch.
Whisk the cornstarch mixture into the hot milk mixture. Bring the liquid to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick. - 4Remove from heat and whisk in the vanilla, coconut extract and toasted coconut. Cover with plastic wrap and let cool.
- 5When pudding is cool, spread evenly over Ganache layer. Top with whipped cream and a sprinkling of left over toasted coconut.
Chill for a few hours before serving...enjoy this yummy dessert! - 6Make whipped cream or use a 12 ounce cool whip.
Pour the cream into a well chilled bowl and add the sugar and vanilla. Using an electric hand mixer, beat the cream to the desired consistency.
