Description
Delightful caramel coconut puffs, filled with whipped cream and drizzled in caramel sauce, perfect for any occasion.
Ingredients
Scale
- ¾ stick unsalted butter
- 1 cup water
- 1 Tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup all purpose flour
- 4 large eggs
- 1 cup heavy cream
- 3 Tablespoons caramel sauce
- 1 cup granulated sugar
- ¼ cup water
- ½ cup shredded coconut
Instructions
- In a saucepan over medium heat, combine unsalted butter, water, sugar, and salt. Bring to a boil.
- Remove from heat and add flour all at once. Stir until the flour is evenly incorporated.
- Return to heat. Stir continuously for 2–3 minutes until dough pulls from the pan sides and leaves a thin film on the bottom.
- Let it cool slightly before adding the eggs.
- While cooling, prepare the cream filling by whipping heavy cream and caramel sauce until stiff peaks. Refrigerate until ready to use.
- Add eggs to the choux dough, one at a time, ensuring it’s fully incorporated after each addition. The final dough should be smooth, thick, and form a slight “inverted triangle” when lifted with a spatula.
- Preheat oven to 410°F (210°C).
- Transfer the dough to a piping bag.
- Lightly dust a parchment-lined baking tray with cornstarch, then use a round mold approximately 2 cm in diameter to gently press spacing guides, ensuring each is spaced 2–3 cm apart.
- Pipe the dough directly into the marked rounds.
- Bake at 410°F (210°C) for 15 minutes, then reduce the temperature to 350°F (180°C) and bake for another 10 minutes.
- Turn off the oven, prop door open, and let puffs dry for 5 minutes. Remove from oven and let cool completely.
- Poke a small hole at the bottom of each puff and pipe in chilled caramel cream filling. Refrigerate while making caramel.
- In a saucepan, combine sugar and water over medium-low heat. Do not stir — instead, gently swirl the pan occasionally.
- Once caramel reaches a light amber color, remove from heat.
- Dip each filled puff into the caramel.
- Immediately roll half of the dipped puffs in shredded coconut before the caramel hardens.
- On a serving plate, dip one side of each puff into the caramel and arrange 12 puffs in a circle to form the base, tilting each slightly inward. Hold each puff in place for about 3 seconds to allow the caramel to set and secure the structure.
- Continue stacking, reducing puff count by two each layer. Alternate coconut-coated and plain puffs for contrast.
- Once the tower is ready, dip a fork into the warm caramel and wave it around the tower in circles, creating golden sugar strands.
- Serve within 2 hours of assembly for best texture and crunch.
Notes
- Best served fresh for optimal taste and texture.
- Ensure the puffs are completely cooled before filling with cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 puff
- Calories: 220
- Sugar: 15g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg