Coconut Caramel Cream Puffs (Printable Version)
Golden choux shells hold creamy coconut custard, finished with warm caramel and a crisp toasted coconut topping.
# Ingredients:
→ Choux Pastry
01 -
240 ml filtered water
02 -
115 g unsalted butter
03 -
10 g granulated sugar
04 -
2 g salt (a small pinch)
05 -
140 g all-purpose flour, sifted
06 -
4 large eggs, room temperature
→ Coconut Cream Filling
07 -
240 ml whole milk
08 -
240 ml full-fat coconut milk
09 -
50 g granulated sugar
10 -
15 g cornstarch
11 -
4 large egg yolks
12 -
30 g unsalted butter
13 -
5 ml vanilla extract
14 -
15 g sweetened shredded coconut, optional
→ Caramel Sauce
15 -
200 g granulated sugar
16 -
85 g unsalted butter
17 -
120 ml heavy cream (not ultra-pasteurized)
18 -
1 g salt (a small pinch)
→ Garnish
19 -
20 g toasted shredded coconut
# Steps:
01 -
Set the oven to 200°C and line a large baking sheet with parchment paper to prevent sticking.
02 -
In a medium saucepan, bring water, unsalted butter, granulated sugar, and salt to a gentle boil. Remove from heat and quickly add all flour, stirring vigorously until a smooth dough forms and pulls away from the pan sides. Allow dough to cool for 5 minutes to avoid cooking the eggs in the next step.
03 -
Add eggs one at a time to the cooled dough, mixing thoroughly after each addition until the dough is thick, shiny, and pipeable.
04 -
Pipe or spoon uniform small mounds of dough spaced 5 cm apart onto the baking sheet. Bake for 20–25 minutes until golden brown and fully set. Avoid opening the oven early to prevent collapse. Cool completely on a wire rack to preserve crispness.
05 -
Whisk together whole milk, coconut milk, sugar, cornstarch, and egg yolks in a saucepan over medium heat. Stir constantly until mixture thickens and bubbles. Remove from heat, then stir in butter, vanilla extract, and shredded coconut if using. Cover surface with plastic wrap to prevent skin formation and chill until set.
06 -
Melt granulated sugar over medium heat without stirring until liquified and amber in color, swirling pan occasionally for even melting. Whisk in butter until smooth, then carefully add heavy cream while stirring continuously. Add a pinch of salt and cool until sauce thickens but remains pourable.
07 -
Slice each baked puff horizontally with a serrated knife. Pipe or spoon coconut cream filling into the base, replace the top, and drizzle generously with caramel sauce. Garnish with toasted shredded coconut for texture and presentation.
# Notes:
01 -
Use filtered water for steam during baking to achieve light puffs. Eggs should be at room temperature for smooth dough. Chilling the cream filling prevents sogginess and eases piping. Store filled puffs refrigerated and consume within 48 hours for best texture.