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
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CREAM PUFF CRUST
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1 cwater
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1/2 cbutter
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1 cflour
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4eggs
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TOASTED COCONUT PUDDING
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2 cmilk
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3/4 csugar
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3egg yolks
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1- 7 ozflaked sweetened coconut ( 2 2/3 cups ) toasted
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1/4 ccorn starch
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1/4 cmilk
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1 tspvanilla extract
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1/2 tspcoconut extract
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1 Tbspbutter
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GANACHE
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6 ozgood choclolate chips ( i use 3 ounces semi sweet & 3 ounces milk chocolate
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1/4 cplus 2 tablespoons heavy cream
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WHIPPED CREAM
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2 cheavy cream
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1/4 cconfectioners' sugar
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1 tspvanilla
How to Make Toasted Coconut Cream Puff Dessert - Delish
- Preheat 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. - Make 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. - Make 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.