Recently I asked someone what you get when you mix petit choux, coconut and chocolate together and they just yelled out “next” while politely handing me a cup of coffee that was mostly still scalding. Apparently testing out recipe ideas on an unsuspecting Barista in the early morning is not the best idea. And just in case she’s reading this, it turned out splendidly, thank you.
If you are a fan of coconut, eclairs and chocolate, this will probably seem like a winner. Don’t be daunted by having to make choux dough – it is simple, easy and forgiving if you mix in each egg thoroughly before adding the next. And when you bake them, don’t open the door until they are fully cooked, no matter how tempting. Don’t be disappointed if they seem to be flat while baking. The last few minutes is when they gain that puff and start to brown, slightly. Coconut milk choux dough will not get brown.
If you need choux 101 here is another post with tons of information – just don’t add the cheese. And this recipe uses coconut milk rather than regular milk in the choux dough, and in the pudding, and for the ganache.
Shape them into eclairs or a petit choux, which ever makes you happy. I like to do both. Piping is easiest for eclairs and you want them only about 3-4 inches long because they puff up like the incredible hulk, but without the pesky green.
For choux puffs, you can pipe or just dollop a blob onto the parchment with a scoop or two spoons making it round and tall which will give it a head start on forming into a tall puff-ball.
For a quick and easy way to fill them with pudding, slice off the top, like a cap and replace it at a jaunty angle and then swish some warm-ish ganache over the top. No need to pipe in the filling unless you love piping.
Around here we call a platter of eclairs the start of a really great weekend.
Please note: Canteen flour blend is 2 parts superfine brown rice flour plus one part each superfine white rice flour and tapioca starch, all by weight. Or if you must, although it isn’t as precise, 2 cups brown to one cup each, white rice and tapioca. No additives, just the flour. Make a big batch and you’re always ready to bake. One volume cup of the Canteen blend is always 130 grams. For more info see our About Flours page. You’ll find a scale like this invaluable and it will save you money in the long run because you won’t have to waste expensive flours.
|Coconut Eclairs, Gluten Free||
- 150 grams Canteen AP flour (1¼ cups)
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 240 grams full fat canned coconut milk (1 cup)
- 30 grams unsalted butter (2 tablespoons)
- 240 grams egg (4 extra-large eggs)
- 720 grams full fat canned coconut milk (3 cups)
- 50 grams granulated sugar (4 tablespoons)
- 30 grams corn starch (4 tablespoons)
- 1½ teaspoons vanilla extract
- 75 grams egg yolk (3 extra-large eggs)
- 60 grams full fat canned coconut milk (1/4 cup)
- 120 grams semisweet chocolate, chopped (3/4 cup)
- 30 grams flaked coconut (1/2 cup)
- Preheat oven to 400°F. Line two baking sheets with parchment paper. Prepare a large piping bag with a ½ inch star or plain tip or use a ⅓ cup scoop.
- Whisk together flour, sugar and salt in a small bowl. In a small container, whisk coconut milk to fully mix the liquid so it is smooth. In a large saucepan combine milk and butter and simmer over low heat until small bubbles appear. Immediately add the flour, all at once and stir with a wooden spoon until it forms a ball (which will happen most immediately). Turn the heat to the lowest setting and slap the dough ball around the pan for one minute. Turn heat off and continue to slap it around (really there is no better description) for about 30 seconds more. Place dough ball in a large bowl and let sit for one minute.
- Crack eggs into a small bowl. Using an electric mixer, start beating the dough (use the paddle attachment on a stand mixer) and add the eggs while the mixer is running – add one egg at a time and wait until it is fully blended in before adding each of the other eggs. If you add them all at once they will never mix in. Make sure the last one is fully worked in and the dough looks wet, slightly yellow and lumpy. Scrape into the piping bag. Pipe onto the prepared baking sheets – six to each pan. Eclairs are piped into a small 3-4 inch rope. They will look impossibly skinny and small, but they will puff up. Pipe or scoop rounds, trying to end with them looking tall so they puff up and not out.
- Sprinkle water on the pan by wetting your hand and flicking drops on the baking sheets. Set in the oven and bake for 11 minutes. Turn the oven to 350°F and bake about 15-20 minutes more or until they begin to look slightly dry, pale-brown and are thoroughly puffed up. Coconut choux dough will not brown very much, but will look pale golden. Remove and cool on rack until cold. Using a toothpick, poke a hole in through the top to let the steam escape if necessary.
- Whisk yolks until smooth. Add cornstarch and half the coconut milk to yolks, whisking to combine. Let mixture sit for two minutes. Whisk again and strain mixture into a medium saucepan so that any solid bits are left behind. Add remaining milk and sugar to saucepan. Cook over medium heat, stirring constantly until pudding thickens and begins to simmer. Remove from heat immediately and add vanilla. Place in a covered container and chill.
- In a microwave safe bowl heat coconut milk and chocolate for 30-35 seconds on high. Let the mixture sit for one minute. Stir gently until chocolate is smooth and silky. Let cool for 2-3 minutes.
- Slice off caps from eclairs and petit chouxs. Fill with custard. Replace caps and spoon ganache over the top of each. Top with a few coconut flakes. Let chocolate set about 10 minutes in the refrigerator. Serve cold.