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...
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.
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.