Coconut Cream Puffs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: All-purpose flour,
2 tsp: Plus 2 TBs sugar, (divided
Use),
1/4 tsp: Salt,
c Skim milk, divided use
2 tbsp: Plus 1 1/2 Tsp margarine,
, divided use
3 large: Egg whites,
1 large: Egg yolk,
Nonstick cooking spray,
1/2 tsp: Unflavored gelatin,
1 tbsp: Water,
2 tbsp: Cornstarch,
1 large: Egg,
3 tbsp: Cream of coconut,
1/2 tsp: Coconut extract,
1/2 tsp: Vanilla extract,
3/4 cup: Frozen reduced-calorie,
Whipped topping,
Thawed,
2 tbsp: Confectioners sugar,
Mint sprigs, optional
Directions:
Preheat oven to 425 F. Mix flour, 2 Tsp sugar and salt in small bowl;
set aside. Put 1 cup milk and 2 TBs margarine in large saucepan;
bring to boil. Reduce heat to low; add dry ingredients, stir well
until mixture is smooth and pulls away from sides of pan. Remove from
heat; allow to cool 5 minutes. Add egg whites and egg yolk, 1 at a
time, beating at low speed with mixer until smooth. Drop dough by
level TBs, 2 inches apart, on baking sheets greased with a cooking
spray. Bake 10 minutes. Reduce oven temp. to 350 F; bake10 minutes
more or until brown and crisp. Remove from oven; pierce side of each
cream puff with tip of sharp knife. Turn off oven; let cream puffs
stand in partially closed oven for 5 minutes. Remove from baking
sheet to wire rack; allow to cool. Sprinkle gelatin over water in
small bowl; set aside. Mix 2 TBs sugar, cornstarch and egg in medium
bowl. Stir with whisk; set aside. Heat 3/4 Cup milk over med-high
heat in heavy saucepan to 180 F or till tiny bubbles form around edge
(do not allow milk to boil). Gradually add hot milk to egg mixture;
stir constantly with whisk. Return milk mixture to pan. Add 1 1/2 Tsp
margarine. Bring to boil over med heat; cook 1 minute or until thick,
stirring constantly with whisk. Add soft gelatin to milk mixture;
cook over low heat 1 minute, stirring until gelatin dissolves. Remove
pan from heat; stir in cream of coconut, coconut extract and vanilla.
Place pan in a large ice-filled bowl; allow to stand 15 minutes or
till room temp. (dont allow mixture to set). Remove pan from ice.
Gently whisk in whipped topping. Cover and chill 4 hours or until
thick.
Cut tops off cream puffs; fill each cream puff with 1 Tbs. filling.
Sprinkle confectioners sugar over cream Duffs. Garnish with mint
springs. Makes 24 cream puffs.
NOTE: When making ahead, place baked and cooled cream puffs in large
heavy Duty zip-type plastic bag, and seal. Then freeze the cream
puffs. Cover and chill cooked filling. When reheating cream puffs,
remove from zip bag, place on Large baking sheet. In a 325 degree
oven bake fro 10 min. or until crisp. Remove from baking sheet to
wire rack; allow cooling completely. Fill using the
Directions above.
Per serving: Calories 65 Fat 2.6g Cholesterol 19mg Sodium 59mg Percent
calories from fat 36%
Adapted From: Dallas Morning News 1/8/97 Typos by Bobbie Beers
Source from luhu.jp
set aside. Put 1 cup milk and 2 TBs margarine in large saucepan;
bring to boil. Reduce heat to low; add dry ingredients, stir well
until mixture is smooth and pulls away from sides of pan. Remove from
heat; allow to cool 5 minutes. Add egg whites and egg yolk, 1 at a
time, beating at low speed with mixer until smooth. Drop dough by
level TBs, 2 inches apart, on baking sheets greased with a cooking
spray. Bake 10 minutes. Reduce oven temp. to 350 F; bake10 minutes
more or until brown and crisp. Remove from oven; pierce side of each
cream puff with tip of sharp knife. Turn off oven; let cream puffs
stand in partially closed oven for 5 minutes. Remove from baking
sheet to wire rack; allow to cool. Sprinkle gelatin over water in
small bowl; set aside. Mix 2 TBs sugar, cornstarch and egg in medium
bowl. Stir with whisk; set aside. Heat 3/4 Cup milk over med-high
heat in heavy saucepan to 180 F or till tiny bubbles form around edge
(do not allow milk to boil). Gradually add hot milk to egg mixture;
stir constantly with whisk. Return milk mixture to pan. Add 1 1/2 Tsp
margarine. Bring to boil over med heat; cook 1 minute or until thick,
stirring constantly with whisk. Add soft gelatin to milk mixture;
cook over low heat 1 minute, stirring until gelatin dissolves. Remove
pan from heat; stir in cream of coconut, coconut extract and vanilla.
Place pan in a large ice-filled bowl; allow to stand 15 minutes or
till room temp. (dont allow mixture to set). Remove pan from ice.
Gently whisk in whipped topping. Cover and chill 4 hours or until
thick.
Cut tops off cream puffs; fill each cream puff with 1 Tbs. filling.
Sprinkle confectioners sugar over cream Duffs. Garnish with mint
springs. Makes 24 cream puffs.
NOTE: When making ahead, place baked and cooled cream puffs in large
heavy Duty zip-type plastic bag, and seal. Then freeze the cream
puffs. Cover and chill cooked filling. When reheating cream puffs,
remove from zip bag, place on Large baking sheet. In a 325 degree
oven bake fro 10 min. or until crisp. Remove from baking sheet to
wire rack; allow cooling completely. Fill using the
Directions above.
Per serving: Calories 65 Fat 2.6g Cholesterol 19mg Sodium 59mg Percent
calories from fat 36%
Adapted From: Dallas Morning News 1/8/97 Typos by Bobbie Beers
Source from luhu.jp
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