Coconut pastries and éclairs
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20-30 pastries | 
3 h 05 minutes
Ingredients:
For the coconut pastry cream:
- 400ml of AYAM ™ light coconut milk
- 4 egg yolks
- 50g sugar
- 30g de maïzena
- 10g of butter
- 20g grated coconut
- 1 lemon host
- 25cl of 35% fat liquid cream
Pour la pâte à choux:
- 125ml of water
- 125ml of AYAM ™ light coconut milk
- 4g of salt
- 8g sugar
- 100g of butter
- 150g of flour
- 4 eggs
- 3 tablespoons of granulated sugar
- 2 tablespoons grated coconut
Preparation:
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Preheat the oven to 200 ° C.
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Prepare the pastries: boil the water with the milk, butter, sugar and salt.
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Remove from fire. Add the flour sharply and mix. Return to low heat to slightly dry the dough.
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Remove from the heat again and add the eggs 1 by 1, mixing well between each incorporation.
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Form the choux pastry using a pastry bag (or two teaspoons) and spread them out on a baking sheet lined with baking paper.
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Sprinkle with granulated sugar. Bake for 20 to 25 minutes. Let cool.
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Prepare the coconut pastry cream: heat the coconut milk in a saucepan.
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Mix the sugar with the sifted cornstarch.
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Whisk the egg yolks with the sugar then pour the hot milk on top, while continuing to whisk.
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Return the preparation to the heat and mix until thickened.
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Stir in the butter, coconut and lime zest.
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Film on contact and set aside for at least 2 hours.
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Whip the cream into a firm whipped cream. Gently mix it with the cooled pastry. Taste and add a little sugar if needed.
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Cut into the choux pastries and fill with the coconut pastry. Sprinkle with icing sugar and add a lime zest.
Chef's Tips:
As a replacement for lime, it is possible to add chocolate shavings for a stracciatella effect!
Without granulated sugar, cook the plain pastries. Then melt 150g of white chocolate, dip the heads of the choux in the chocolate and sprinkle with grated coconut.
