Coconut Cream Filled and Chocolate Glazed Cream Puffs

I had a new post earlier today for Fresh Peach Ice Creamwith Salted Caramel Brittle in honor of what would’ve been my Father’s 92^nd birthday. Now, I want to honor the memory of my Mother on what would’ve been her 92^nd birthday tomorrow (yeah, they were born a day apart—isn’t that wild?). Mom loved Éclairs and Cream Puffs. I mean loved them. She also adored coconut. I’m using coconut 4 ways in a cream puff just for you, Mom! Happy birthday and I love you!

Cream puffs are so easy, even though they look so elegant. I remember making these in Junior High Home Ec (yes, I am that old, thank you very much). They always work and you can fill them with anything from chicken salad to this really wonderful coconut cream. The filling is so incredibly silky and creamy; it just dissolves in your mouth. And the chocolate glaze? Think of this as a richer version of that chocolate sauce that hardens when it becomes cold. Use any leftover glaze on ice cream, frozen banana slices, whatever. It’s so good you will want to double it.

Ingredients (makes 10 cream puffs):

For the puffs:

1 cup water

½ cup (1 stick) butter

1 cup all-purpose flour

4 eggs

For the cream:

1 (14 ounce) can coconut cream (from the specialty/ethnic foods section--not cream of coconut that you find by the liquor dept.)

1 cup heavy whipping cream

1 teaspoon unflavored gelatin (this helps the cream stay stable longer)

½ teaspoon coconut extract, optional

1/2 to 1 cup confectioner’s sugar (adjust to taste)

For the chocolate glaze:

2/3 cup good quality chocolate chips or 1 (8 ounce) chocolate bar, chipped into small pieces

1/2 cup coconut oil, melted and cooled slightly (2 minutes in the microwave at 50% power ought to do it)

1 Tablespoon unsweetened cocoa powder

1/4 cup corn syrup

Garnish: Shredded coconut or coconut chips

Directions:

Puffs: Preheat oven to 375º F. Line a baking sheet with parchment and set aside. Put the coconut cream in the fridge to chill.

In a large saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs one at a time, making sure each egg is completely combined before adding the next.

Drop the dough by about 1/3 cup measures onto your parchment lined baking sheet, about 2 inches apart. Bake 30-35 minutes or until puffed and golden. Cut a slit in the top of each puff with a sharp knife to let the steam escape, then let cool completely.

Coconut Cream:

In a large mixing bowl, or the bowl of a standing mixer, whip all ingredients together until fluffy peaks form. Chill in the fridge at least 30 minutes or until ready to use.

Chocolate Glaze:

Place all ingredients in a microwave safe bowl. Microwave on high for 20 seconds. Stir and repeat microwaving and stirring 2 more times. Stir until the mixture emulsifies (comes together in one smooth liquid). Put in a container and store at room temperature—do not refrigerate or the glaze will harden.

Assembly: Cut the top 1/3 off of each puff with a serrated or sharp knife. Pull out any excess dough in the middle (which will be very little) so that you have a perfect little cup. Spoon the coconut cream evenly between the puffs and put the tops back on. Spoon some of the glaze over each and sprinkle with shredded/chipped coconut if desired. Refrigerate up to 2 hours before serving.

Note: If you want, you can make the puffs, cream and glaze a day ahead—just store the puffs and cream separately in the fridge and keep the glaze on the counter--assemble before serving.