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Half an Hour to Producing Tasty Pandan Cream Patissiere and Coconut Palm Sugar Filling

Wishing to eat Pandan Cream Patissiere and Coconut Palm Sugar Filling a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This page is going to guide you with helpful instructions on preparing a Pandan Cream Patissiere and Coconut Palm Sugar Filling like a famous chef made.

Pandan Cream Patissiere and Coconut Palm Sugar Filling

We hope you got insight from reading it, now let's go back to pandan cream patissiere and coconut palm sugar filling recipe. You can cook pandan cream patissiere and coconut palm sugar filling using 11 ingredients and 7 steps. Here is how you do it.

To make an unforgettable Pandan Cream Patissiere and Coconut Palm Sugar Filling, below are the ingridients needed:

  1. You need 4 of egg yolks.
  2. Use 50 grams of caster sugar.
  3. Provide 75 grams of cornflour.
  4. Provide 575 ml of coconut milk.
  5. Provide 1 tsp of pandan essence.
  6. Get 60 grams of white sugar.
  7. Provide 100 grams of palm sugar - chopped.
  8. Take 80 ml of water.
  9. Use 1 of pandan leave.
  10. Take 300 grams of freshly grated coconut.
  11. Use Pinch of salt.

After preparing the materials, now you are ready to prepare your appetizing Pandan Cream Patissiere and Coconut Palm Sugar Filling by following the instructions below:

  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..

Recipe : Pandan Cream Patissiere and Coconut Palm Sugar Filling

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