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hawaii's coco puffs
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Coco Puffs

Explore Hawaii's famed Coco Puffs recipe, a delightful creamy chocolatey treat with a crispy exterior and topped with a chantilly frosting, perfect for any occasion!
Course Dessert
Cuisine French, Hawaiian
Keyword baked, bakery, chantilly, chocolate, pastry
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 28
Author Tani Nakamitsu

Ingredients

Cream Puff Pastry

  • ½ cup unsalted butter
  • 1 cup water
  • 1 tsp sugar
  • ½ tsp salt
  • 1 cup flour
  • 4 large eggs

Chantilly Frosting

  • ½ cup unsalted butter
  • 12 oz evaporated milk
  • 1 cup sugar
  • 2 tsp. vanilla
  • 2 eggs
  • 2 egg yolks
  • 2 tbsp. cornstarch
  • Toasted macadamia nuts optional

Chocolate Pastry Filling

  • 4 egg yolks
  • ⅓ cup sugar
  • ⅓ cup cornstarch
  • 2 cups milk
  • ⅔ cups semisweet chocolate chopped
  • 1 tbsp unsalted butter

Instructions

Cream Puff Pastry

  • Melt the butter. Add in the water, sugar, and salt. Mix.
    1 cup water, ½ cup unsalted butter, ½ tsp salt, 1 tsp sugar
  • Add flour and mix until the dough comes off of the sides and a thin film appears at the bottom.
    1 cup flour
  • Take the dough out of the pot and let it cool down completely in a bowl.
  • Mix in eggs one at a time. Transfer to a pastry bag using your widest tip.
    4 large eggs
  • Pipe dough into 1 ½ inch circles on a baking sheet lined with parchment paper.
  • Wet your finger with water to flatten the peaks at the top of the pastry.
  • Bake at 375°F for 25-30 minutes.

Chantilly Frosting

  • Melt the unsalted butter in a pot. Then add in half of the evaporated milk, vanilla extract, and sugar. Mix to dissolve all of the sugar.
    ½ cup unsalted butter, 12 oz evaporated milk, 2 tsp. vanilla, 1 cup sugar
  • Turn the heat to low, then slowly temper in the eggs by continuously whisking.
    2 egg yolks, 2 eggs
  • Combine cornstarch and remaining evaporated milk in a bowl. Add the mixture to the pot and whisk it continuously until it begins to thicken.
    2 tbsp. cornstarch
  • Remove from heat and let it cool down completely. Cover and chill it in the fridge for about 1-3 hours.

Chocolate Pastry Filling

  • Whisk the egg yolks with sugar. Add in the cornstarch.
    4 egg yolks, ⅓ cup sugar, ⅓ cup cornstarch
  • Pour milk into a saucepan and bring to a simmer. Slowly add one-third of the hot milk over the egg yolks without cooking the eggs. Then add the egg mixture to the rest of the hot milk saucepan. Stir to combine and to prevent the eggs from cooking. Bring it to a boil while constantly stirring. Let it begin to thicken.
    2 cups milk
  • Remove from the heat and add in the chocolate. Stir until the chocolate has melted. Then add in the unsalted butter and mix until it has fully melted into the chocolate.
    ⅔ cups semisweet chocolate, 1 tbsp unsalted butter
  • Cover with a plastic wrap and refrigerate until ready to use.

Coco Puffs Assembly

  • Add the chocolate pastry filling to a piping bag with a small or medium-sized tip.
  • Cut a small X using a paring knife either on top or below the puff pastry.
  • Pipe the chocolate filling into the puff pastry's hole.
  • Top the puff pastry with a small scoop of the chantilly frosting.
  • Optionally sprinkle on toasted macadamia nuts and enjoy!
    Toasted macadamia nuts

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