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coconut cream eclair dessert with chocolate ganache and toasted coconut

Coconut Cream Eclair Dessert with Chocolate Ganache


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  • Author: 365 Days of Slow Cooking
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 1x

Description

A cross between coconut cream pie and an eclair.


Ingredients

Units Scale

For the crust:

  • 1 stick of butter (1/2 cup)
  • 1 cup hot water
  • 1 cup all purpose flour
  • 4 eggs

For the filling

  • 1/2 cup sugar
  • 2 Tbsp cornstarch
  • 1/4 tsp table salt
  • 3/4 cup coconut milk
  • 1/2 tsp vanilla extract
  • 1 cup sweetened flaked coconut
  • 1 cup heavy cream

For the chocolate ganache

  • 6 Tbsp heavy cream
  • 8 oz (about 1 cup) semi sweet chocolate chips

For the coconut topping

  • 1 cup sweetened flaked coconut

Instructions

  1. Make the eclair crust. In a medium sauce pan boil the butter and water together. Add in the flour and remove from heat. Whisk until smooth. Add the eggs, one at a time, and whisk thoroughly between each egg. Spread on a greased jelly roll pan pan. Bake at 400° F for 20 minutes. Cool and push down the bubbles.
  2. While the crust is baking make the coconut cream filling. Whisk together the sugar, cornstarch, and salt in a heavy saucepan. Whisk in coconut milk. Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to bubble. Cook, whisking constantly, 1 more minute, until custard thickens; remove from heat. Stir in vanilla and flaked coconut; transfer to a medium bowl. Place plastic wrap directly on warm filling to prevent film from forming. Let stand 30 minutes; chill for about 1 hour. Place cream in a small bowl and beat at medium-high speed with an electric mixer until stiff peaks form. Fold whipped cream into chilled custard.
  3. Make the chocolate ganache. Place chocolate in a small bowl. Microwave 6 Tbsp of heavy cream in a small microwave safe bowl at high for 30 seconds or just until it starts to boil. Pour hot cream over chocolate ; let stand 3 minutes. Whisk until chocolate is melted and smooth. Microwave at 50% power 10 more seconds if necessary.
  4. Toast the coconut topping. Turn the oven onto broil. Place 1 cup of coconut on a cookie sheet and spread out evenly. Put the cookie sheet in the oven and toast the coconut. It will only take a couple of minutes, so watch it carefully so that it doesn’t burn.
  5. Spread the coconut cream filling on top of the eclair crust. Then drizzle the chocolate evenly over the top. And sprinkle toasted coconut over the top. Cut and enjoy! Cover leftovers tightly and store in the refrigerator for up to 4 days.

Notes

The coconut cream filling is from Barbara Schieving’s cookbook “Dream Puffs.”