Coconut Cream Pie Cream Puff
Difficulty
Intermediate
Pastry
Bonbons & Confections
,
Cakes & Cupcakes
Ice Cream
Classic Ice Cream
Ingredients
Choux Mix
500
g
PreGel Maxima Choux Mix – 81911
750
g
whole milk, at 55-60° C/131-140° F
White Chocolate Coconut Cream
500
g
heavy cream
50
g
PreGel Maxima Crema Firenze Pastry Cream
100
g
PreGel Maxima White Chocolate Cream – 91621
25-35
g
PreGel Five Star Chef Pannacrema Coconut – 89846
Instructions
Choux Mix
Preheat an oven to 450°F and open the vent.
Mix together all of the ingredients in the bowl of a stand mixer fitted with the paddle attachment.
Paddle everything together on medium speed for 5 minutes.
Cover the mix with plastic wrap and allow it to rest for 5 minutes
Pipe the mix onto a silpan and spray heavily with water.
Place in oven and immediately drop oven temperature to 154°C/310°F. Bake for about 35 minutes, depending on size.
White Chocolate Coconut Cream
Whip the ingredients together in a stand mixer until combined and desired texture is reached, do not overmix.
Fill choux with cream and decorate with PreGel Classic CrumbOle.