Coconut Cream Puffs
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Coconut Cream Puffs
  Coconut    Creams  
Last updated 6/12/2012 1:17:04 AM. Recipe ID 47248. Report a problem with this recipe.
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      Title: Coconut cream puffs
 Categories: New import
      Yield: 4 Servings
 
      1 c  All-purpose flour
      2 ts Plus 2 TBs sugar (divided
           Use)
    1/4 ts Salt
        c  Skim milk (divided use)
      2 tb Plus 1 1/2 Tsp margarine
           (divided use)
      3 lg Egg whites
      1 lg Egg yolk
           Nonstick cooking spray
    1/2 ts Unflavored gelatin
      1 tb Water
      2 tb Cornstarch
      1 lg Egg
      3 tb Cream of coconut
    1/2 ts Coconut extract
    1/2 ts Vanilla extract
    3/4 c  Frozen reduced-calorie
           Whipped topping,
           Thawed
      2 tb Confectioners' sugar
           Mint sprigs (optional)
 
  Preheat oven to 425 F. Mix flour, 2 Tsp sugar and salt in small bowl;
  set aside. Put 1 cup milk and 2 TBs margarine in large saucepan;
  bring to boil. Reduce heat to low; add dry ingredients, stir well
  until mixture is smooth and pulls away from sides of pan. Remove from
  heat; allow to cool 5 minutes. Add egg whites and egg yolk, 1 at a
  time, beating at low speed with mixer until smooth. Drop dough by
  level TBs, 2 inches apart, on baking sheets greased with a cooking
  spray. Bake 10 minutes. Reduce oven temp. to 350 F; bake10 minutes
  more or until brown and crisp. Remove from oven; pierce side of each
  cream puff with tip of sharp knife. Turn off oven; let cream puffs
  stand in partially closed oven for 5 minutes. Remove from baking
  sheet to wire rack; allow to cool. Sprinkle gelatin over water in
  small bowl; set aside. Mix 2 TBs sugar, cornstarch and egg in medium
  bowl. Stir with whisk; set aside. Heat 3/4 Cup milk over med-high
  heat in heavy saucepan to 180 F or till tiny bubbles form around edge
  (do not allow milk to boil). Gradually add hot milk to egg mixture;
  stir constantly with whisk. Return milk mixture to pan. Add 1 1/2 Tsp
  margarine. Bring to boil over med heat; cook 1 minute or until thick,
  stirring constantly with whisk. Add soft gelatin to milk mixture;
  cook over low heat 1 minute, stirring until gelatin dissolves. Remove
  pan from heat; stir in cream of coconut, coconut extract and vanilla.
  Place pan in a large ice-filled bowl; allow to stand 15 minutes or
  till room temp. (don't allow mixture to set). Remove pan from ice.
  Gently whisk in whipped topping. Cover and chill 4 hours or until
  thick.
  
  Cut tops off cream puffs; fill each cream puff with 1 Tbs. filling.
  Sprinkle confectioners' sugar over cream Duffs. Garnish with mint
  springs. Makes 24 cream puffs.
  
  NOTE: When making ahead, place baked and cooled cream puffs in large
  heavy Duty zip-type plastic bag, and seal. Then freeze the cream
  puffs. Cover and chill cooked filling. When reheating cream puffs,
  remove from zip bag, place on Large baking sheet. In a 325 degree
  oven bake fro 10 min. or until crisp. Remove from baking sheet to
  wire rack; allow cooling completely. Fill using the
  
  Directions above.
  
  Per serving: Calories 65 Fat 2.6g Cholesterol 19mg Sodium 59mg Percent
  calories from fat 36%
  
  Adapted From: Dallas Morning News 1/8/97 Typos by Bobbie Beers
  




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Recipe ID 47248 (Apr 03, 2005)

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