I found this recipe on fb
and I just have to say its so good you have try it tooCoco Puff
For those of you that know, the coco puff from Liliha Bakery in Hawaii is an island treasured piece of paradise. It is a cream puff pastry filled with chocolate pudding and topped with a buttery macadamia nut chantilly frosting that is out of this world! This is not Liliha Bakery's recipe but close enough. The original recipe is a highly-guarded secret.
By: A. Honopaa
By: A. Honopaa
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Prep Time: 20 | Cook Time: 20 | Ready In: 40
Ingredients
Cream Puff Pastry
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- 1 cup water
- 1 stick butter
- 1 cup flour
- 4 large eggs
- 1 8oz container coolwhip
- 2 6 oz boxes instant chocolate pudding mix
- 2 ¾ cups cold milk
- 1 12oz can evaporated milk
- 1 1/4 cups sugar
- 2 sticks butter
- 6 large egg yolks
- 1 ½ teaspoons vanilla extract
- ¼ cup chopped toasted macadamia nuts
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Cooking Process
Chantilly Frosting:
Combine milk, sugar, butter, egg yolks and vanilla.
Cook stirring constantly, over medium heat for 15 minutes or until mixture thickens. Add vanilla extract. Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency.
Chocolate Filling:
Combine all ingredients and beat with an electric mixer until mixed well.
Cream puff pastry:
Boil water and block of butter. Remove from heat, add flour. Stir until ball of dough forms and pulls away form the sides of saucepan. Mix in eggs one at a time, beat for 1 minute before adding the next. Scoop 1 1/2" balls onto cookie sheet covered in aluminum foil.
Bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30-35 minute (Puffs should look dry. They should peel off the foil and tip over when nudged gently with a wooden spoon.)
Cool and cut off tops with a serrated knife. Fill, put back tops, frost with chantilly frosting.
* To fill without cutting off the tops, spoon filling into a pastry bag fitted with a large round tip. Poke the tip trough the cream puff and squeeze the bag to fill the puff.
Chantilly Frosting:
Combine milk, sugar, butter, egg yolks and vanilla.
Cook stirring constantly, over medium heat for 15 minutes or until mixture thickens. Add vanilla extract. Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency.
Chocolate Filling:
Combine all ingredients and beat with an electric mixer until mixed well.
Cream puff pastry:
Boil water and block of butter. Remove from heat, add flour. Stir until ball of dough forms and pulls away form the sides of saucepan. Mix in eggs one at a time, beat for 1 minute before adding the next. Scoop 1 1/2" balls onto cookie sheet covered in aluminum foil.
Bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30-35 minute (Puffs should look dry. They should peel off the foil and tip over when nudged gently with a wooden spoon.)
Cool and cut off tops with a serrated knife. Fill, put back tops, frost with chantilly frosting.
* To fill without cutting off the tops, spoon filling into a pastry bag fitted with a large round tip. Poke the tip trough the cream puff and squeeze the bag to fill the puff.
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