Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pandan cream patissiere and coconut palm sugar filling. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Pandan Cream Patissiere and Coconut Palm Sugar Filling is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Pandan Cream Patissiere and Coconut Palm Sugar Filling is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Pandan Cream Patissiere and Coconut Palm Sugar Filling:
- Take 4 egg yolks
- Make ready 50 grams caster sugar
- Get 75 grams cornflour
- Make ready 575 ml coconut milk
- Make ready 1 tsp pandan essence
- Make ready 60 grams white sugar
- Make ready 100 grams palm sugar - chopped
- Take 80 ml water
- Get 1 pandan leave
- Take 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 is going to wrap it up with this special food pandan cream patissiere and coconut palm sugar filling recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
