Pandan Cream Patissiere and Coconut Palm Sugar Filling
Pandan Cream Patissiere and Coconut Palm Sugar Filling

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, pandan cream patissiere and coconut palm sugar filling. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Pandan Cream Patissiere and Coconut Palm Sugar Filling is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Pandan Cream Patissiere and Coconut Palm Sugar Filling is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have pandan cream patissiere and coconut palm sugar filling using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Pandan Cream Patissiere and Coconut Palm Sugar Filling:
  1. Prepare 4 egg yolks
  2. Make ready 50 grams caster sugar
  3. Prepare 75 grams cornflour
  4. Get 575 ml coconut milk
  5. Take 1 tsp pandan essence
  6. Get 60 grams white sugar
  7. Take 100 grams palm sugar - chopped
  8. Make ready 80 ml water
  9. Prepare 1 pandan leave
  10. Take 300 grams freshly grated coconut
  11. Make ready Pinch salt
Steps to make Pandan Cream Patissiere and Coconut Palm Sugar Filling:
  1. In a mixing bowl, whisk together egg yolks, sugar and cornflour and set aside. Place coconut milk, vanilla and white sugar in a heavy non-stick saucepan and heat them until just up to a simmering point. Do not let it boil.
  2. Take 1/4 cup of the milk, let it cool slightly then whisk them into the egg yolk mixture. Whisk constantly then add in another 1/4 cup of the milk mixture, whisk again then add in the rest of the milk mixture. Pour the mixture back into the saucepan and return to the stove
  3. Whisk them continuously for 2 to 3 minutes till you achieve a no curdle thick custard. Transfer into a bowl and cover a with cling wrap onto the surface of the custard to avoid skin forming. Keep them in the fridge for a few hours until set.
  4. Make the Coconut palm sugar filling. Put palm sugar, pandan leave and water in a wok and bring to boil. Once the palm sugar has dissolved add in the coconut and cook on low heat continuously stirring for 10 minutes or till the coconut coats to the sauce and there are no liquid left. Discard the pandan leaves and set aside to cool.
  5. Spoon the custard into a piping bag fitted with small star-shaped or round nozzle.
  6. Once the profiteroles are cooled enough, cut them into half and pipe the coconut cream patisserie then spoon in the palm sugar coconut on the top. Put the profiteroles lid on.
  7. Drizzle with a little bit of icing sugar. Serve straight away.

So that is going to wrap this up with this exceptional food pandan cream patissiere and coconut palm sugar filling recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!