Pineapple cream puffs. What can I say? Yes, I had to go there! Lol! You know I love everything pineapple! Did you know that the formula for preparing the pastry for these pineapple cream puffs is pretty much the same as preparing a churro? The first time I attempted cream puffs, I had a deja vu moment! Churros, I get it. Except that churros are fried, not baked. The hardest part of this whole recipe is washing out the pastry bag, lol! Well, if you decide to use a disposable bag, then that solves that problem. A well made pastry bag with a few piping tips are some good basic kitchen tools to have. You never know when you might hav to decorate a cake or fill cream puffs! Get creative with the fillings.
Pineapple Cream Puffs(Profiteroles)
For Pineapple Curd
- 1 cup fresh pineapple finely chopped
- 1/3 cup sugar
- 3 egg yolks
- 2 tablespoons cornstarch
- pinch of salt
- 2 tablespoons butter
- Zest of 1 lemon
For Pastry Puff
- 1/2 cup unsalted butter cubed
- 1/2 cup coconut milk
- 1/2 cup water
- pinch of salt
- 1 cup flour
- 4 large eggs plus 1 for egg wash)
- 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.
In your ingredient list it calls for fresh pineapples but in your directions you have Mungo just wanted to see if that was correct or if a correction needs to be made just checking to be sure, would love to make this recipe.
Oh sorry! I made a mango filling as well using the same formula. Let me fix it, lol! Thanks!
SUSAN H MICHAELS
I’ve been doing cream puffs this month too! In your pineapple curd recipe the directions read “mango” instead of pineapple. See, I’m reading the recipes!
Thanks Sue! I fixed it, lol! I had used this same formula to prepare a mango filling.