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LOCATION: Recipes >> Pastries >> Cream Puffs 10

Print this Recipe    Cream Puffs 10

Pina Colada Cream Puffs
Yield: 6 servings

1 box (2 3/4 ounces) vanilla pudding mix (not instant)
2 cups milk
1/2 cup flaked, sweetened coconut
1 can (8 ounces) crushed pineapple, well-drained
1/4 teaspoon rum extract

1 cup water
6 tablespoons butter
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup flour
4 large eggs

1 cup confectioners' sugar
1 tablespoon water
6 tablespoons flaked, sweetened coconut

For filling, cook pudding according to package directions, using
2 cups milk. Transfer to medium bowl; cover surface directly with
wax paper or plastic wrap. Chill until cool, at least 4 hours or
overnight. When cool, fold in coconut and pineapple. Stir in rum
extract. Chill until ready for use.

Heat oven to 425 degrees. For dough, heat water, butter, salt and
sugar in heavy, medium saucepan over medium-low heat until butter
melts. Remove from heat; stir in flour all at once, beating with
wooden spoon until smooth. Return to heat, stirring constantly,
until dough leaves sides of pan and forms smooth mass (dough will
look slightly dry), about 12-15 minutes.

Remove from heat. Make well in center of dough. Add 1 egg at a
time, beating vigorously with wooden spoon until paste has absorbed
all of liquid and reformed into smooth mass before adding next egg.

Measure out 1/4 cup of dough; place in mound on lightly buttered
baking sheet. Repeat, making a total of 6 mounds. Top each mound
of dough with 1 tablespoon of remaining dough.

Bake until puffed and golden brown, 20-25 minutes. Remove from
oven. With sharp knife, make small slit in each puff where large
bottom connects with smaller top. Return to oven, 10 minutes, to
dry out. Cool on wire racks.

Cut tops of cream puffs off with serrated knife; pull out any moist
dough inside. Fill with pudding mixture. Replace tops.

For topping, combine confectioners' sugar and water in bowl of
electric mixer; beat until smooth. Drizzle icing over tops of puffs.
Sprinkle with coconut.

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