Coconut Eclairs Recipes
COCONUT ECLAIRS
If you love coconut, put these eclairs on your to-do list. The crisp, airy pastries are filled with coconut pastry cream and finished with a coconut glaze and toasted coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 18
Number Of Ingredients 15
Steps:
- Pastry Cream:Combine granulated sugar, cornstarch, salt, and toasted coconut in a medium saucepan. Combine coconut milk, whole milk, egg yolks, and vanilla in a large liquid-measuring cup. Place a fine-mesh sieve over a heatproof bowl. Add milk mixture to sugar mixture until fully combined and no lumps remain. Cook, stirring, over medium heat until mixture thickens and comes to a boil; let boil 2 minutes. Strain mixture through sieve into bowl. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming. Refrigerate until well chilled, at least 4 hours and up to 2 days.
- Pate a Choux:In a medium saucepan, heat butter, granulated sugar, salt, and 1 cup water over medium; bring to a boil. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides of pan and a film forms on bottom, about 3 minutes.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed until slightly cooled, 1 1/2 to 2 minutes. With mixer on low, add eggs, one at a time, beating until each is fully incorporated and a soft peak forms when you touch dough with your finger.
- Transfer to a pastry bag fitted with a 1/2-inch open star tip (such as Ateco #826). Using a pencil and ruler, make a template that will be the guide for piping out the eclairs: Draw a line crosswise on a sheet of parchment, about 1 inch from the edge of a short side. Draw a second line crosswise, 5 inches from the first. Draw a second set of lines on opposite end of parchment, then trace template to an additional sheet of parchment. Place templates, upside-down, on two rimmed baking sheets and use a small amount of dough to adhere templates to each corner of baking sheets.
- Preheat oven to 400 degrees. Pipe dough between lines on parchment templates, holding pastry bag at a 45-degree angle and allowing dough to fall gently onto the surface. When you reach the end, stop squeezing pastry bag and slide the tip back along the surface of the eclair to release. Flatten tips of eclairs with a wet finger.
- Bake 10 minutes, then reduce oven temperature to 350 degrees. Continue baking until evenly browned and firm to the touch, 20 to 30 minutes. Remove from oven and prick a small hole in bottom of each eclair to release steam. Transfer sheets to wire racks and let cool completely. (For extra-crispy shells, return cooled pastries to a 350-degree oven 20 minutes to dry thoroughly.)
- Stir chilled pastry cream with a rubber spatula to loosen. Transfer to a piping bag fitted with a coupler and a filling tip (such as Wilton #230). Insert tip into bottom of each eclair; fill.
- Glaze:In a small bowl, whisk together confectioners' sugar and coconut cream. Using a spoon, carefully apply a line of glaze about 1 inch wide along top of each filled eclair, holding eclair vertically to allow excess to drip off the end. Smooth edges of glaze with your finger, if necessary. Garnish with toasted coconut, if desired. Glazed eclairs can be stored in refrigerator up to 1 day.
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- For the toasted coconut: Preheat the oven to 350 degrees F. Spread the coconut evenly onto a sheet pan, then bake for about 15 minutes, stirring the coconut every five minutes, until golden brown and crispy. Set aside to cool
- For the pastry cream: Put the milk in a saucepan over medium-high heat, and heat until it reaches a scalding temperature (180 degrees F), when bubbles begin to form on the side of the pan, just before the boiling point.
- Once the milk is scalding, temper the egg mixture and milk by pouring milk, a little at a time, over the eggs while continuously whisking. Pour everything back into the saucepan and return to the stove over medium-high heat.
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- Using a 1/4-inch round piping tip, poke three evenly spaced holes in the bottom of each baked eclair shell.
- Fit the same piping tip into your reusable piping bag. Using a spatula, fill the pastry bag with the pastry cream. If you are using a disposable plastic pastry bag then just fill the pastry bag first and cut the tip to make about a 1/4 inch hole.
- Fill the eclairs evenly into the three holes. Use a paring knife to clean any excess cream that comes out of the hole.
- Fill the bottom pan of a double boiler with about 2 inches of water and place on the stove over a medium-low heat to simmer. Fill the top pan with your white chocolate. If you don't have a double boiler you can just use a medium saucepan filled with 2 inches of water and place your chocolate into a metal bowl placed on top of the saucepan.
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- Pre-heat the oven to 400 and line two sheet trays with silicone mats to prepare. First, make the choux pastry dough. Combine the water and cubed butter in a sauce pan and heat it over medium low heat on the stove. When it starts to boil, add in the flour and take it off of the heat while you stir it really well. When it becomes a paste, put it back on the heat and keep stirring for another couple of minutes. It will dry out a little more, cook off the flour and naturally become a ball of dough. Let it cool for a few minutes, then whisk in the eggs really well until the dough is smooth and glossy. Sprinkle a little water on the trays to help steam the dough. Transfer the dough into a piping bag with a plain, 1/2 inch opening and pipe out 3 inch eclairs onto the trays, with 6 on each to give them lots of room to expand.
- Bake the eclairs for 10 minutes, then reduce the oven heat to 375 and bake them for another 20 minutes. While they bake, make the filling and the icing. For the filling, whip up the heavy cream with an electric hand mixer until it forms a stiff whipped cream. Stir in the lemon curd until it is smooth and set it aside. For the icing, combine the powdered sugar and lemon juice in a bowl and stir them together. Add in the food coloring and keep stirring until you have a really stiff icing. Set it aside too. The eclairs should be done by this point. Let them cool enough to handle, then cut them in half lengthwise and transfer them to a wire rack to cool completely.
- Now it's time for assembly! Scoop the filling into a piping bag with a plain 1/2 inch opening and pipe a generous amount on each of the bottom halves of the eclairs. Close them with the top halves. Then scoop the icing into a disposable piping bag and snip the tip. Pipe a thick, generous line down the length of each eclair. Run a butter knife under very hot water and use it to evenly and gently spread the icing and make it shine. You make have to run it under the water after each eclair for it to work best. Then they're done! Serve immediately or refrigerate in a sealed container until you are ready to serve.
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- Make the eclair crust. In a medium sauce pan boil the butter and water together. Add in the flour and remove from heat. Whisk until smooth. Add the eggs, one at a time, and whisk thoroughly between each egg. Spread on a greased jelly roll pan pan. Bake at 400° F for 20 minutes. Cool and push down the bubbles.
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- Combine the water, milk, butter, salt and sugar in a saucepan and place over low heat until the butter is melted.
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