For those of you that know, the coco puff from Liliha Bakery in Hawaii is an island treasured piece of paradise. It is a cream puff pastry filled with chocolate pudding and topped with a buttery macadamia nut chantilly frosting that is out of this world! This is not Liliha Bakery's recipe but close enough. The original recipe is a highly-guarded secret.
Cream Puff Pastry
- 1 cup water
- 1 stick butter
- 1 cup flour
- 4 large eggs
- 1 8oz container coolwhip
- 2 6 oz boxes instant chocolate pudding mix
- 2 ¾ cups cold milk
- 1 12oz can evaporated milk
- 1 1/4 cups sugar
- 2 sticks butter
- 6 large egg yolks
- 1 ½ teaspoons vanilla extract
- ¼ cup chopped toasted macadamia nuts
Combine milk, sugar, butter, egg yolks and vanilla.
Cook stirring constantly, over medium heat for 15 minutes or until mixture thickens. Add vanilla extract. Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency.
Combine all ingredients and beat with an electric mixer until mixed well.
Cream puff pastry:
Boil water and block of butter. Remove from heat, add flour. Stir until ball of dough forms and pulls away form the sides of saucepan. Mix in eggs one at a time, beat for 1 minute before adding the next. Scoop 1 1/2" balls onto cookie sheet covered in aluminum foil.
Bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30-35 minute (Puffs should look dry. They should peel off the foil and tip over when nudged gently with a wooden spoon.)
Cool and cut off tops with a serrated knife. Fill, put back tops, frost with chantilly frosting.
* To fill without cutting off the tops, spoon filling into a pastry bag fitted with a large round tip. Poke the tip trough the cream puff and squeeze the bag to fill the puff.