In recipesgratis.net we love to prepare dessert recipes to sweeten your life. Therefore, on this occasion, we share with you this guide for you to learn to prepare delicious pumps, or repollitas, made based on psata choux and filled with coconut custard. It should be noted that Choux paste is a typical French mass, made with wheat flour, butter and water. It can be consumed with both sweet and salty fillings, as this dough is very versatile. Keep with us to see the step by step of the pump recipe stuffed with custard.
| 🚻 8 Diners | 🕘 2h 30m | 🍵 Post | 🤯 Targetedness Medium |
| Ingredients to make pumps stuffed with coconut custard: |
| Choux 250 milliliters of water 150 grams of wheat flour 100 grams of butter 2 grams of salt 4 units of eggs crema Pastelera de coco 3 eggs 500 milliliters of whole milk 30 grams of grated coconut 100 grams of sugar (½ cup) 2 teaspoons of corn or corn starch |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make pumps stuffed with coconut custard:
1. In order to start making the stuffed pump recipe you must enlist the ingredients. In this sense, I advise you to prepare the cream in advance following the steps of this simple coconut custard recipe.
2. The first thing we are going to do is the mass of the pumps, which consists of a traditional choux paste. Then, place the water, the pinch of salt and the butter in a Honda pot.
3. When the butter has melted and the water begins to boil you must add the single blow wheat flour and start mixing with a heat resistant kitchen spatula.
4. You must leave the dough in the fire until you take a thick consistency as seen in the photograph. Remove from heat and let the dough cool.
5. Add the eggs one by one, taking into account that the following egg cannot be added until the first has not been well integrated into the dough.
6. The ideal is to obtain a mass like the one seen in the photograph, uniform and no lumps.
7. Enter the Choux paste in a pastry bag with curly nozzle and perform the medium-sized repollites as shown in the image. Preheat the oven to 200ºC and, once hot, bake the pumps for approximately 20 minutes. It is important that in this process the oven does not open at any time.
8. With the help of a very fine nozzle, such as the one observed in the photograph, fill the baked bombs with the coconut custard.
9. To fill them, make a hole in the lower part of each pump with the help of a pin. Then, introduce the mug of the pastry sleeve and press so that the custard penetrates the choux paste. You must be patient and very careful, since it is the final step to culminate our recipe and should be done with caution. Once you fill all the pumps you can serve them by decorating them with a little grated coconut sprinkled above and, if you want coconut custard in a saucera or chocolate. If you liked this recipe for pumps stuffed with pastry cream you can share with us the final score. Remember that you can also write to us in case you have any comments or restlessness. And if you have left over Choux pasta and you don know what to do with it, try these salty profitions!
