Recipe of Speedy Pandan Cream Patissiere and Coconut Palm Sugar Filling
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Speedy Pandan Cream Patissiere and Coconut Palm Sugar Filling. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Pandan Cream Patissiere and Coconut Palm Sugar Filling, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pandan Cream Patissiere and Coconut Palm Sugar Filling delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Pandan Cream Patissiere and Coconut Palm Sugar Filling using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make Pandan Cream Patissiere and Coconut Palm Sugar Filling:
- 4 egg yolks
- 50 grams caster sugar
- 75 grams cornflour
- 575 ml coconut milk
- 1 tsp pandan essence
- 60 grams white sugar
- 100 grams palm sugar - chopped
- 80 ml water
- 1 pandan leave
- 300 grams freshly grated coconut
- 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.
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So that is going to wrap this up for this special food Recipe of Award-winning Pandan Cream Patissiere and Coconut Palm Sugar Filling. Thanks so much for your time. I'm confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!