Pineapple Coconut Cream Puffs

Servings: 6

Total time: 1 Hour 20 Minutes

INGREDIENTS

1 cup water
½ cup unsalted butter
1 cup all purpose flour
4 large eggs
½ teaspoon Diamond Crystal® Baking Salt, divided
1 cup canned crushed pineapple, drained, plus more for topping
1 cup coconut milk
1 cup whole milk
4 large egg yolks
⅔ cup granulated sugar
¼ cup cornstarch
1 teaspoon pure vanilla extract
Powdered sugar, for dusting

DIRECTIONS

Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.

Combine water, butter, and ¼ teaspoon of baking salt in a small saucepan. Bring to a boil over medium heat. Reduce heat to low, add flour, and mix, stirring vigorously, until the mixture forms a smooth ball and pulls away from sides of pan. Remove from heat and let cool for 2-3 minutes.
Add eggs one at a time, beating well after each addition until the mixture is completely smooth.
Transfer mixture to a piping bag and cut off about an inch from the tip. Pipe tablespoon-sized portions of dough onto prepared baking sheet, leaving about 1-inch between each. Bake until dough has puffed and is light golden-brown, about 15-20 minutes. Remove from oven and poke a small hole in the bottom of each puff, allowing steam to escape. Allow puffs to cool completely.
Meanwhile, combine coconut milk, whole milk and pineapple in a medium saucepan over medium heat. Bring mixture to a simmer, then remove from heat and allow to steep for about 10-15 minutes.
Whisk together egg yolks, sugar, cornstarch, and remaining baking salt in a large bowl until combined. Slowly strain milk mixture into egg mixture, discarding pineapple pieces. Whisk until smooth. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened, about 8-10 minutes. Remove from heat and stir in vanilla. Cover with plastic wrap, pressing onto pastry cream so it does not develop a skin. Refrigerate until completely chilled, about 30 minutes.
Carefully slice each puff in half horizontally. Transfer cooled pastry cream to a piping bag and fill each cream puff evenly with pastry cream. Top with crushed pineapple and put on top halves of pastry. Dust cream puffs with powdered sugar and serve.
Tip: Store cream puffs in an airtight container in the refrigerator for up to 2 days