Coconut Caramel Cream Puffs (Print Version)

Choux puffs filled with coconut cream, drizzled with caramel, and finished with toasted coconut.

# Ingredients:

→ Choux Pastry

01 - 120 ml water
02 - 60 g unsalted butter
03 - 8 g granulated sugar
04 - 2 g salt
05 - 75 g all-purpose flour
06 - 2 large eggs

→ Coconut Cream Filling

07 - 120 ml whole milk
08 - 120 ml coconut milk
09 - 50 g granulated sugar
10 - 15 g cornstarch
11 - 2 large egg yolks
12 - 25 g unsalted butter
13 - 5 ml vanilla extract
14 - 30 g sweetened shredded coconut (optional)

→ Caramel Sauce

15 - 100 g granulated sugar
16 - 30 g unsalted butter
17 - 90 ml heavy cream
18 - 1 g salt

→ Garnish

19 - 15 g toasted shredded coconut

# Instructions:

01 - Preheat oven to 200°C. Line a baking tray with parchment paper for easy release and clean-up.
02 - Combine water, butter, sugar, and salt in a saucepan over medium heat and bring to a boil. Add all-purpose flour at once, stirring vigorously until dough forms a smooth ball and leaves the sides of the pan. Remove from heat and allow to cool for 5 minutes.
03 - Add eggs one at a time to the cooled dough, mixing thoroughly after each addition until the mixture is shiny and smooth.
04 - Transfer dough to a piping bag or use a spoon to portion mounds onto the prepared tray, spacing to allow for expansion.
05 - Bake for 20–25 minutes until golden brown and well puffed. Cool completely on a wire rack before filling.
06 - In a saucepan, whisk together whole milk, coconut milk, sugar, cornstarch, and egg yolks. Cook over medium heat, constantly whisking, until the mixture thickens and bubbles. Remove from heat and stir in butter, vanilla extract, and shredded coconut if using. Cover with plastic wrap touching the surface and chill until set.
07 - In a separate saucepan, melt sugar over medium heat until a deep amber caramel forms. Stir in butter until fully incorporated, then gradually add heavy cream. Stir in salt and allow the sauce to cool slightly.
08 - Slice cooled pastry shells in half. Pipe chilled coconut cream filling onto the bottom halves, replace tops, drizzle with caramel sauce, and garnish with toasted coconut.

# Notes:

01 - Ensure pastry shells are completely cool before filling to maintain texture.
02 - Chill cream filling thoroughly for optimal consistency.
03 - Prepare caramel sauce with patience to achieve a rich amber color without burning.

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