Pandan Choux Au Craquelin with Coconut Pastry Cream (Crispy Choux)

Learn how to make this French cookie choux or known as choux au craquelin in pandan flavor and filled with creamy coconut gula Melaka pastry cream. A nice twist to this delicious classic French pastry. Please watch the video for the instructions. For written recipes & instructions visit: https://whattocooktoday.com/pandan-choux-au-craquelin.html RECIPE Coconut pastry cream: 1 ½ tsp vanilla extract 240 ml canned coconut milk full fat, not a lite version 60 gr yolks about 3 yolks 50 gr coconut sugar 22 gr cornstarch 25 gr unsalted butter (room temperature) Coconut sugar craquelin: 32 gr unsalted butter (room temperature) 50 gr coconut sugar or use light brown sugar 43 gr all-purpose flour ½ tsp vanilla extract Pandan choux: 120 ml pandan juice or use water if you don't want to use pandan juice ½ tsp pandan essence 57 gr unsalted butter ½ Tbsp coconut sugar ¼ tsp salt 70 gr all-purpose flour 100 gr eggs (room temperature) about 2 large eggs without the shell, you may or may not need a bit more