Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, pandan cream patissiere and coconut palm sugar filling. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Pandan Cream Patissiere and Coconut Palm Sugar Filling is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Pandan Cream Patissiere and Coconut Palm Sugar Filling is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook pandan cream patissiere and coconut palm sugar filling using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pandan Cream Patissiere and Coconut Palm Sugar Filling:
- Make ready 4 egg yolks
- Make ready 50 grams caster sugar
- Get 75 grams cornflour
- Take 575 ml coconut milk
- Take 1 tsp pandan essence
- Prepare 60 grams white sugar
- Take 100 grams palm sugar - chopped
- Prepare 80 ml water
- Take 1 pandan leave
- Prepare 300 grams freshly grated coconut
- Make ready Pinch salt
Instructions to make Pandan Cream Patissiere and Coconut Palm Sugar Filling:
- 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.
- 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
- 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.
- 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.
- Spoon the custard into a piping bag fitted with small star-shaped or round nozzle.
- 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.
- Drizzle with a little bit of icing sugar. Serve straight away.
So that’s going to wrap it up with this special food pandan cream patissiere and coconut palm sugar filling recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
