If you love cream puffs, put these orange coconut cream puffs on your to-do list. This homemade cream puffs recipe is made with a classic French choux pastry dough and filled with orange coconut cream and drizzled with white chocolate ganache. Perfect for your sweet tooth cravings.
Cream Puffs. Eclairs. Choux pastry. Or even Beard’s Papa. I’m pretty sure almost everyone knows what I’m talking about. It is considered one of the most difficult or intimidating recipes; however, it is quite simple. Flashback to when I was a wee girl, cream puffs was one of the very first baking I did. With so few ingredients, it’s a guarantee you can’t make mistakes unless you move one step too fast.
In case you missed my posting last Christmas, I also shared how to make homemade cream puffs on Instagram. These easy cream puffs, however, don’t have any fillings inside so you can store them for a few days. And if you’re looking for something different than orange coconut cream puffs, try these pumpkin-filled cream puffs or easy takoyaki cream puffs. I’m sure by now you know how much I enjoy homemade cream puffs!
And today I will show you how to make cream puffs with fillings. Orange coconut cream puffs with white chocolate ganache!
The ingredients to make orange coconut cream puffs
- Butter. Always use unsalted butter.
- Coconut milk, coconut cream, milk, water, heavy cream
- Flour, sugar, salt
- Eggs
- Orange zest, orange juice
- Coconut flakes, white chocolate
Quite a long list; however, they are accessible anywhere.
The filling
Cream puffs come in many flavors. Vanilla with rum flavor is the most common one; however, there are chocolate, strawberry, matcha cream puffs, and so much more. When you go to Beard Papa’s Cream Puffs, you can spot different flavors from time to time.
Coconut milk vs. coconut cream
This recipe uses both coconut milk and coconut cream. Coconut milk is a liquid blend of coconut flesh (meat) and water; while coconut cream is so much thicker and less watery.
How do I pipe cream puffs?
There are 2 options and I usually do the first one.
- Transfer the dough into a piping bag fitted with a large star tip.
- Use two spoons to form approximate spheres. Wet fingers can be used to press down peaks or reshape odd lumps.
My cream puff dough is too runny
Try adding the egg one at a time because oftentimes, it has too much liquid. To fix this, make half batch of the dough but without eggs; then combined it with the runny dough.
My cream puffs are deflated/sinking
It happens! And the solution does not open the oven door when cream puffs are being baked.
Can I make cream puffs in advance?
Absolutely! You can prepare the dough (minus baking) and store it in an airtight container in the fridge for 2 days.
Can I freeze cream puffs?
Yes! Frozen cream puffs are very common. You can make cream puffs shell (without the filling) and put them in an airtight container and store them for 1 day at room temperature, 5 days in the fridge, and up to 3 months in the freezer. When ready to use, just thaw in the fridge and bake in the oven for 5-8 minutes.
What other fillings can I use?
Once you have mastered the art of cream puffs, you have lots of door opportunities ahead. You can add vanilla and rum, pumpkin, or even ice cream and drizzle with chocolate syrup or melted Nutella!
Now, who is ready for homemade cream puffs?
Orange Coconut Cream Puffs
Ingredients
Choux Pastry:
- 1/4 cup unsalted butter
- 1/4 cup coconut milk
- 1/4 cup water
- 1/8 teaspoon salt
- 1 tablespoon powdered sugar
- 1/2 cup all-purpose flour
- 3 large eggs
Filling:
- 1 cup heavy cream
- 1 tablespoon orange zest
- 1/4 cup powdered sugar
- 1 tablespoon orange juice
Ganache:
- 1/2 cup coconut flakes toasted
- 5 ox white chocolate
- 2 tablespoons coconut cream
Instructions
- Choux pastry: whisk eggs in a bowl and set aside.
- Combine butter, coconut milk, water, salt, and sugar in a heavy saucepan over medium-low heat. Stir until the butter has melted. Once melted, add flour and constantly stir with a wooden spoon for 3 minutes. This will evaporate some of the water. Remove from the heat and allow to cool down for a few minutes.
- Add 2/3 of the eggs and stir vigorously for about 1 minute. When incorporated, add the rest of the eggs slowly while remaining vigorously until the paste becomes smooth, glossy, and pipeable consistency (not runny).
- Preheat the oven to 425F. Line a baking sheet with parchment paper or a silicone baking mat. Add mounds of ~2 heaping teaspoons to a lined baking sheet.
- Bake for 10 minutes or until just starting to turn golden brown. Do not open the oven during this time. Reduce the heat to 375F and bake for another 8-10 minutes or until fully golden brown and crunchy. Remove from the oven.
- Immediately, poke a hole in the side or bottom of each puff with a large chopstick or you can split it open using a scissor. This will allow the remaining steam to escape, so the pastry doesn’t become soggy. Allow cooling completely.
- Filling: beat the cream with a whisk or handheld mixer until soft peaks form.
- Sprinkle orange zest and sifted powdered sugar evenly over the surface of the cream. Beat further until fairly stiff, and sugar is evenly distributed.
- Fold in orange juice carefully with a rubber spatula, so you do not deflate the cream. Cover and set aside in the fridge until ready to use.
- Ganache: melt white chocolate and coconut cream in a double boiler. When mostly melted, stir until completely incorporated. Turn off the heat but leave the bowl sitting over hot water (double boiler).
- If coconut is not already toasted: spread evenly on a lined baking sheet and toast for 3-5 minutes at 300F or until just starting to turn golden.
- To assemble: fill a piping bag with cream and cut the tip. You can use a filling tip.
- Pipe the cream into puffs through the hole until the puff is sturdy to a gentle squeeze but not bursting. Repeat with the remaining puffs and cream.
- While holding the puff base with your fingers, dip the top of each puff into the ganache, rotating until about half of the puff is coated, then gently roll in cooled coconut flakes. Flip and rest coated puff chocolate side up on the tray. Repeat with the rest of the puff. Please keep them in the fridge to allow the ganache to set completely.
Sara says
These look beyond delicious! I can’t wait to try them!
Amy says
I have watched too many episode of Masterchef to now that choux pastry is hard! I have no idea how these people do it without a recipe. But I also know practise makes perfect and your recipe looks so delicious! Good tips about adding one egg at a tie and not opening the oven door.
FOODHEAL says
These cream puffs are very tempting. I can finish them before everybody knows there were some, lol.
Brynn McDowell says
I have always been so intimidated by cream puffs but your step by step instructions are so detailed I feel like maybe I could try! Love all these flavors and your pictures…so great!
Swathi says
Orange cream puffs looks delicious
JENNIFER STEWART says
These are so fun! I can’t stop popping them in my mouth!!
Michele says
Loved these little cream puffs! Will be making these again!
Terri Steffes says
I adore cream puffs and this orange coconut cream is the different filling I have been looking for.