Thoughts

I messed up the pastry at some point somewhere.The outside of each puff rose well while the inside remained dense and stiff. As a result the puffs were not as flaky or big as expected and I could not pipe cream into the center. As a result I cut each puff in half and spread the cream on as if it were a breakfast pastry. I think the mistake came in not letting the dough chill for long enough before forming the rounds. You can also cut the cream filling recipe in half, as there was way too much to fill the puffs.

Coconut Cream Pie Puffs

Cream
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
1 tsp vanilla 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 extract. Cover with plastic wrap and chill at least two hours.

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 (220˚C).

Melt butter in saucepan over medium heat. When it begins to bubble reduce heat and add flour, coconut milk, and water. Mix to consistency. Stir until dough begins to pull away from the sides and a thin film forms on the bottom of the pan (3 minutes. Remove from heat and transfer to bowl allow dough to cool slightly. Add eggs individually and fully incorporate. Transfer dough onto a parchment-paper-lined baking sheet into 1½-inch mounds.Smooth out peaks with a wet fingertip and brush with egg wash. Bake for 15 minutes at 425˚F. Reduce heat to 350˚ (175˚C) and bake for an additional 15 minutes.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.Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs.