Wednesday, July 30, 2014

Copycat Coco Puffs

If you don't know, you better ask somebody.

A few years ago, I posted about our first visit to the Liliha Bakery in Hawaii and our first time having their famous Coco Puffs. I had heard about them from an episode of Hawaii Five-0 and decided that we had to visit the bakery when we went back to Hawaii. From then on, we always make it a point to visit Liliha Bakery for their puffs every time we're on the island. Well, its been a couple of years since we've been back and I hella miss my coco puffs. What to do, what to do....

Recently, hubby's cousin in Hawaii posted a picture of some coco puffs she had made on Facebook. In the back of my mind, I kept thinking to myself that one day I would try making them. Well folks, THE TIME IS NOW. So I did a search on Pinterest and found this recipe from Just Jenn Recipes. Coco puffs are these little pillows of pastry (Choux pastry) filled with chocolate pudding and topped with a sweet Chantilly frosting. I decided to modify my vanilla pudding recipe and came up with my own Chocolate Pudding to fill the pastry with. The outcome was almost as good as coco puffs. It was a huge hit with hubby. In fact, he's asking me to make more! These, by no means, will ever replace the original. But its pretty damn close.

If you don't know about these yummy pastry treats, you better ask somebody how good they taste. Or better yet, go to Hawaii and visit them yourself. Or even better is to try making them yourself like I did.

prepared chocolate pudding (homemade or boxed instant pudding mix)

Choux  pastry
1/2 cup water
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter
pinch of salt
1 cup all purpose flour
4 eggs

1) In a medium pot over high heat, bring water, milk, butter and salt to a boil.

2) Carefully add flour in the pot and stir. Continue stirring until the dough begins to pull away from the sides. Cook for another minute or so to cook the flour out. Remove from heat and allow to cool for a few minutes. Preheat oven to 400 deg F. Line 2 cookie sheets with silpat or wax paper.

3) Place dough in a bowl of an electric mixer. On low speed, add eggs one at a time, mixing thoroughly after each addition. Do not over beat.

4) Using a small cookie scoop, scoop dough onto prepared cookie sheet, spacing them enough to fit 12 puffs in a tray. Bake for 10 minutes. After 10 minutes, lower the heat to 350 deg F and allow to bake for another 10  minutes. Turn the heat off and keep the puffs in the oven for another 10 minutes for them to dry out. Remove from the oven and cool completely in a wire rack.

5) Once cooled, poke a small hole on top of the puff and fill them with prepared pudding, using a piping bag or a sandwich bag.

Chantilly frosting 
1 (12 oz can) evaporated milk
1 1/2 cups sugar
4 egg yolks
4 Tbsp. cornstarch
3/4 cup (1 1/2 sticks) unsalted butter
pinch of salt
2 tsp. vanilla extract

1)  In a medium saucepan, combine all ingredients over medium low heat. Whisk constantly until mixture thickens, about 10 minutes. Refrigerate until mixture turns into piping consistency for a few hours, or place in freezer to cool faster.

2) Pipe or spoon frosting on top of prepared puffs. Refrigerate until ready to serve.

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