Special desserts can be prepared with simple and minimal ingredients!
Course Dessert
Cuisine American
Prep Time 25 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 12Cream Puffs
Ingredients
For Pineapple Curd
1cupfresh pineapplefinely chopped
1/3cupsugar
3egg yolks
2tablespoonscornstarch
pinchof salt
2tablespoonsbutter
Zest of 1 lemon
For Pastry Puff
1/2cupunsalted buttercubed
1/2cupcoconut milk
1/2cupwater
pinchof salt
1cupflour
4large eggsplus 1 for egg wash)
Instructions
Directions
For Pineapple Curd: In a saucepan, whisk together the pineapple, sugar, egg yolks, cornstarch and salt.
Turn heat to medium and whisk constantly until mixture thickens, about 5 minutes. Remove rom heat and whisk in the butter and lemon zest. Set aside.
For Pastry Puff:
In a saucepan, add the butter, coconut milk, water and salt. Heat to medium.
When it comes to a boil, reduce heat to medium/low and whisk in the flour. Using a wooden spoon, mix well to incorporate the flour.
Stir until dough pulls away from the sides of saucepan, about 3 minutes. Transfer dough to a mixing bowl and let cool.
Add in the eggs one at a time until well combined. Transfer dough to a large pastry bag. Pipe 1 1/2-2 inch mounds onto a baking sheet lined with parchment paper.
Smooth out any sharp peaks and brush with egg wash. Bake in a preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for another 15 minutes.
Remove from oven and let cool. Two hours before serving, slice a little cap off the top of each pastry. Pipe in the pineapple curd to each one, place pastry tops back on. Dust with powdered sugar.
Notes
The pastry can be prepared a day ahead. Do not fill until 1 to 2 hours before serving.