Coconut Caramel Cream Puffs with Luscious Cream Filling (Print version)

Airy choux pastry filled with silky coconut cream, drizzled with caramel, and finished with toasted coconut.

# Ingredients:

For the choux pastry

01 - 1/2 cup (120 ml) water
02 - 4 tablespoons (56 g) unsalted butter, cut into pieces
03 - 1 teaspoon granulated sugar
04 - 1/4 teaspoon fine salt
05 - 2/3 cup (80 g) all-purpose flour
06 - 2 large eggs, room temperature

For the coconut cream filling

07 - 1/2 cup (120 ml) whole milk
08 - 1/2 cup (120 ml) full-fat coconut milk
09 - 1/4 cup (50 g) granulated sugar
10 - 2 tablespoons (16 g) cornstarch
11 - 2 large egg yolks
12 - 2 tablespoons (28 g) unsalted butter
13 - 1 teaspoon vanilla extract
14 - 1/3 cup (30 g) sweetened shredded coconut

For the caramel and topping

15 - 1/2 cup (100 g) granulated sugar
16 - 2 tablespoons (28 g) unsalted butter
17 - 1/3 cup (80 ml) heavy cream, warmed
18 - 1/4 teaspoon fine salt
19 - 1/4 cup (20 g) toasted shredded coconut

# Instructions:

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Combine water, butter, sugar, and salt in a saucepan over medium heat. Bring to a boil, add the flour all at once, and stir for 1-2 minutes until the dough forms a ball and leaves a light film on the pan.
03 - Transfer the dough to a bowl and cool for 5 minutes. Beat in the eggs one at a time until the dough is glossy, thick, and pipeable.
04 - Pipe or spoon 10 even mounds onto the baking sheet, spacing them 2 inches apart. Bake for 22-26 minutes until puffed and deep golden, then cool completely on a rack.
05 - Whisk milk, coconut milk, sugar, cornstarch, and egg yolks in a saucepan. Cook over medium heat, whisking constantly, until thick and bubbling, 5-7 minutes. Remove from heat and stir in butter, vanilla, and shredded coconut. Cover the surface with plastic wrap and chill until cold.
06 - Melt the sugar in a clean saucepan over medium heat until amber. Whisk in butter, then slowly whisk in warm cream and salt. Cool until thick but pourable.
07 - Slice cooled shells in half. Pipe or spoon coconut cream onto the bottom halves, replace the tops, drizzle with caramel, and finish with toasted coconut.

# Good to know:

01 - Best served within a few hours of filling for the crispest shells.
02 - Unfilled shells can be refreshed in a 300°F oven for 5-7 minutes.
03 - Chill the coconut filling until fully cold before piping.

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