Coconut Pie Cream Puffs

 Circle B Kitchen

Recipe adapted from Buzzfeed

These are just as advertised, people… so incredibly scrumptious.  I made a couple of changes to the recipe which I would highly recommend.  The first was to eliminate the shredded coconut and add a teaspoon of coconut extract instead.  The other change I made was to simply slice the top off of the cream puff, pipe in the filling and then replace the top.  (I've noted my changes below in italics)

Makes about 18 cream puffs

FOR THE CREAM FILLING

5 egg yolks
2 cups half & half
1 cup coconut milk
3/4 cup sugar
1/3 cup corn starch 
1 cup sweetened coconut flakes (optional)
1 tsp vanilla extract or 1 teaspoon real coconut extract

To a medium saucepan whisk together egg yolks, half and half, and coconut milk over medium/low heat. Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil. Remove from heat and mix in the shredded coconut and vanilla (I used coconut extract). Cover with plastic wrap and chill at least two hours.

FOR THE PUFF
1/2 cup unsalted butter, cubed
1/2 cup coconut milk
1/2 cup water
Pinch of salt
1 cup flour
4 eggs (+1 for egg wash)

Preheat oven to 425˚F 

To a medium saucepan add the butter, coconut milk, water, and salt over medium heat. Allow all the butter to melt and bring the mixture to a boil. As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour. Using a wooden spoon, mix thoroughly to incorporate the flour. 

                         

Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes). Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly. (I mixed the eggs right into the pan off the heat.)  Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.

Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 1½-inch mounds.                                 

     
                                                   

Smooth out any peaks/ridges cause by piping with a wet fingertip (this will ensure your puffs cook evenly and maintain a nice ball shape). Then brush the dough with egg wash and place in preheated oven. Bake for 15 minutes at 425˚F. Then, without opening the oven, reduce heat to 350˚ and bake for an additional 15 minutes. (Mine were done in 10)

Remove puffs from oven. Using the tip of a knife, cut a small “x” into the bottom of each puff and transfer (“x” side up) to a cooling rack. (I didn’t do this step) 

Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs (I sliced off the top, piped in the filling and then replaced the top). Sprinkle with powdered sugar. Enjoy!