Caribbean coconut eclairs

Submitted by enr on 15 Mar 2013
# For the dough:
2 cup water
1/2 cup sunflower oil - sunflower, corn or canola
100 g butter
1 and 1/2 cup flour
1/2 cup coconut
1/2 tsp salt
7 eggs
# For the cream:
400 ml milk
100 g coconut milk
100 g sugar
300 ml cream, heavily chilled
3 tbsp flour
10 g ground gelatin
1/2 vanilla pod
white chocolate for decoration
Caribbean coconut eclairs
Photo added on
Photo author
Dough: Mix in a saucepan the water, the oil and the butter, boil on medium heat on the stove and add the salt. Pour the flour at once, mixed with coconut shavings. Stir quickly and vigorously, first by phone, then with a wooden spoon. The dough is confused, without being removed from the heat. Once the bottom and sides of the pan was covered with a white layer was further stirred for about 2 minutes. Only then pulling away from the heat and leave to cool down for about 15 minutes. Meanwhile, prepare the cream. The cream: In 150 ml cold milk dissolves flour. In 100 ml cold water was stirred gelatine. In a saucepan to blend fresh, coconut milk and vanilla pod shell, add sugar and boil. Trickle Pour flour kashitsa churning wire. Cream boil about 2 minutes, stirring is not interrupted. Insert the swollen gelatin and stir to dissolve, put it inside the pod scraped vanilla and remove from fire. Finalizing dough: To poizstinaloto puff add eggs one by one. After each was stirred until complete absorption - in the beginning with a wooden stirrer, then with the wire. With wet hands to take the dough and form small balls as apricots. Arrange on a tray covered with baking paper or just greased with cold butter. Dose out two trays 46 Bake at 200C for about 30 minutes. until cool eclairste, completing cream: Remove the vanilla pod cream and stir again. At that time he must have begun to gel and cool off is better. Cream is killing a tight snow. With a spatula, mix the cream and whipped cream, stirring gently but thoroughly. Allow to cool completely. Stir before use. The cream is placed in a syringe and injected directly into the cold eclairs. Or eclairste cut the top and bottom and filled with plenty of cream. Optional decoration on eclairste spill thin lines melted white chocolate. * Coconut milk I measured in g, not milliliters, because it was hardened by cold and did not have time to melt :) * Sugar in the cream can be increased according to taste. Note in its assessment that the cream is put unsweetened. * The recipe is from many years, copies of the magazine, as I was making the changes to the cream. Therefore there is no source.
1 user
15 Mar 2013


Very interesting recipe! Will try it as soon as possible! Will it work if instead of oil to the dough to puff adds organic coconut oil?

There is no reason not to get - though there are recipes for steamed dough that are complete with oil. Photos will get tonight, now I have to run :)

Raleigh cup size, which is at number 7 eggs glass should be large. In just give in grams flour.

Girls, wait, I messed up something ... The cup is 200 ml. But I gave products double cream ... and dough - Single ... Will change!

So is changed. Flower cups my 200 ml. 7 eggs of size M.

I replaced the butter with the oil with coconut oil and cream slightly changed due to lack of some products. I did not have time to wait for the first baking pan to stand in the oven and whites to poizsahnat more. Therefore, they took some of them fell. The second baking pan no problem. As my second error also reported that it made cuts of whites, while they were fresh. I wanted to fill them with cream two days later and decided to slice them then. Naturally then crushed more, but will already know :) The recipe is very original and whites were wonderful taste! I hope next time avoid the above mistakes and make them more beautiful :)

Dobby, first praise, look great! And if and taste you like, then everything is wrong. Regarding the subtleties - they really are absorbed after at least one sample :) Enjoy your meal and I am very glad that all his curled up to try them :)

Rally, thanks for the compliment :) I still wound as soon as released the recipe, but only now found time :)