Coconut Cookie Choux (Cream puff) Recipe

Instructions

Biscuit:

1. Soften butter, add sugar and mix, then add soft flour and coconut powder and mix.
2. Roll it out with a rolling pin and let it rest in the refrigerator for 30 minutes.

Coconut Custard Cream:

1. Beat eggs, add sugar and mix, then add cornstarch and mix.
2. Add fresh cream, coconut milk, and vanilla extract and mix.
3. Transfer to a pot, place on low heat, and heat until thickened.
4. Transfer to another bowl, wrap and cool.

Choux:

1. Put butter, milk, water and salt in a pot and heat until the butter is completely melted, then remove from the heat.
2. Sift the soft flour, mix, put on low heat and heat for about 1 minute until a film forms on the bottom.
3. Transfer it to another bowl, cool it down to lukewarm, then add the egg and mix.
4. Pan in an oven pan, dip biscuits in a circle, and bake in an oven preheated to 180 degrees for 25 minutes.
5. Fill the cooled shoe with cream.
6. Dip the top of the shoe in the whipped cream, take it out, and sprinkle coconut powder.