Pairs well with Pandan Choux au Craquelin with Coconut Gula Melaka Pastry Cream
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Pandan Choux au Craquelin with Coconut Gula Melaka Pastry Cream
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A French choux pastry with a crispy craquelin topping flavored with pandan, filled with creamy coconut gula Melaka pastry cream, offering a delightful twist on the classic French pastry.
00:40:00 total
Serves 8
medium
Dessert Various
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Ingredients
- vanilla extract - 1 1/2 tsp (for coconut pastry cream)
- canned coconut milk - 240 ml (full fat, not lite, for coconut pastry cream)
- egg yolks - 60 gr (about 3 yolks, for coconut pastry cream)
- coconut sugar - 50 gr (for coconut pastry cream)
- cornstarch - 22 gr (for coconut pastry cream)
- unsalted butter - 25 gr (room temperature, for coconut pastry cream)
- unsalted butter - 32 gr (room temperature, for coconut sugar craquelin)
- coconut sugar - 50 gr (or use light brown sugar, for craquelin)
- all-purpose flour - 43 gr (for craquelin)
- vanilla extract - 1/2 tsp (for craquelin)
- pandan juice - 120 ml (or water if not using pandan juice, for choux)
- pandan essence - 1/2 tsp (for choux)
- unsalted butter - 57 gr (for choux)
- coconut sugar - 1/2 Tbsp (for choux)
- salt - 1/4 tsp (for choux)
- all-purpose flour - 70 gr (for choux)
- eggs - 100 gr (room temperature, about 2 large eggs, may need a bit more, for choux)
Instructions
- Prepare Coconut Pastry Cream: In a bowl, whisk together egg yolks, coconut sugar, and cornstarch. Heat coconut milk with vanilla extract until warm. Slowly pour warm coconut milk into the egg mixture while whisking. Return mixture to heat and cook until thickened. Remove from heat and stir in unsalted butter until smooth. Chill pastry cream.
- Make Coconut Sugar Craquelin: Cream unsalted butter and coconut sugar together. Add vanilla extract and mix. Sift in all-purpose flour and combine until dough forms. Roll dough between parchment paper to about 2-3 mm thickness. Refrigerate until firm.
- Prepare Pandan Choux Pastry: In a saucepan, combine pandan juice, pandan essence, unsalted butter, coconut sugar, and salt. Bring to a boil. Remove from heat and add all-purpose flour all at once, stirring vigorously until a dough forms and pulls away from the pan. Let dough cool slightly. Add eggs gradually, mixing well after each addition until smooth and glossy.
- Assemble and Bake: Pipe choux dough onto baking tray. Cut craquelin dough into discs and place on top of each choux. Bake in preheated oven at 180°C (356°F) for about 25-30 minutes or until puffed and golden. Let cool.
- Fill Choux: Once choux are cool, fill with chilled coconut gula Melaka pastry cream using a piping bag.
