Festive Coconut Cream Puff |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This came from St. Mary's 110th Anniversary Cookbook 1875-1985. I have not tried this, just posting for safe keeping. Ingredients:
1 cup water |
1/2 cup blue bonnet margarine |
1 1/2 teaspoons sugar |
1 cup all-purpose flour |
4 eggs |
1 teaspoon vanilla extract |
5 ounces royal instant toasted coconut pudding mix |
2 cups milk |
1 cup heavy cream |
2 medium bananas, sliced |
1 1/2 cups frozen strawberries, thawed and coarsely chopped or 1 cup sliced fresh strawberries |
Directions:
1. Preheat oven to 400. On large greased and floured baking sheet, draw circle, using the bottom of 9-inch pie plate as guide.
2. To make cream puffs, in medium saucepan, bring water, margarine and sugar to a boil. Blend in flour, stirring rapidly until mixture leaves sides of pan and forms a ball. Remove from heat. Beat in eggs, one at a time, until well mixed. Stir in vanilla.
3. Drop 1/4 cup mixture on circle on baking sheet; repeat with remaining batter, placing puffs side-by-side to form ring. Bake 35-40 minutes or until puffed and golden. Turn off oven; let stand in oven 10 minutes. Remove ring from baking sheet; cool on wire rack in draft-free place.
4. For filling, in medium bowl, combine instant pudding, milk and heavy cream. Beat at medium speed of electric mixer for 4 minutes; beat at high speed for an additional 1 minute. Chill 1 hour.
5. Carefully cut cooked cream puff ring horizontally in half; set top aside. Mix bananas into prepared pudding, spoon into bottom of ring; top strawberries. Replace top; sprinkle with confectioner's sugar. If desired, fill center of ring with fruit pieces. Chill until ready to serve.
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