Cream puffs with coconut-flavored custard
A classic, the cream puff with custard, but with a fresh, summery touch thanks to the coconut puree. A delicate flavor and a soft texture, a simple yet impressive idea for the summer season.
Method
For the choux pastry:
Boil the water and butter, along with the salt and sugar. Add the flour and mix until the mixture is dry and pulls away from the sides.
Place the mixture in a stand mixer and, on low speed, add the eggs one at a time, until the mixture is thick and smooth, with a deep yellow color.
Place the mixture in a piping bag and pipe the choux pastry onto a baking sheet lined with a Silpat or parchment paper.
Bake at 180°C for 30-40 minutes, until golden brown.
For the coconut-flavored pastry cream:
Heat the cream, coconut puree, and split vanilla pod to 85°C.
Meanwhile, in a stand mixer, beat the eggs with the sugar and a pinch of salt. Add the sifted flour and, once combined, fold in the cream and coconut puree mixture, discarding the pod.
Mix over very low heat with a hand whisk until the desired consistency is achieved.
Prick the cream puffs with a nozzle and fill with the pastry cream.
Ice as desired.
MUST HAVE
