Coconut Cream Puffs
6 servings
40 minutes
Coconut pastries with cream are a true embodiment of French sophistication, where the tenderness of creamy filling harmoniously blends with a light coconut note. Their origin traces back to French patisseries, where masters aimed to create a dessert that delights with its airiness and rich flavor. A soft sponge soaked in a delicate aroma of cognac is complemented by whipped cream, cottage cheese, and coconut flakes, creating an amazing texture. The gelatin base provides gentle stability, while white chocolate finishes the composition with a subtle sweet accent. These pastries are perfect for festive occasions and cozy evenings, adding an unparalleled sweetness and refinement to the moment.
1
In a bowl, mix soft butter, flour, 1/2 cup of sugar, baking powder, eggs, and a spoon of cognac.
- Butter: 100 g
- Wheat flour: 1.5 glass
- Sugar: 1 glass
- Baking powder (raising agent): 0.5 teaspoon
- Chicken egg: 2 pieces
- Cognac (brandy): 1 tablespoon
2
Place the dough in a springform pan, smooth it out, and put it in a preheated oven at 190°C for 25 minutes. Remove and let cool.
3
For the cream, whip the cream with the remaining sugar, adding soft cottage cheese and coconut flakes during the whipping process.
- Heavy cream 35% fat: 400 ml
- Sugar: 1 glass
- Curd cheese (tvorog): 400 g
- Desiccated coconut: 50 g
4
Soak gelatin in 100 ml of milk for 5 minutes, then heat while stirring until fully dissolved.
- Gelatin: 5 g
- Milk: 100 ml
5
Pour the gelatin into the remaining filling, mix thoroughly, and pour the cream onto the cooled cake base.
- Gelatin: 5 g
6
Put the mold in the refrigerator overnight.
7
Before serving, sprinkle with grated white chocolate and cut into individual pastries.
- White chocolate: 50 g
