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Liliha Bakery Coco Puffs Recipe

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Servings: 15 Puffs
Calories: 250kcal

Ingredients

For the Choux Pastry

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/4 tsp salt

For the Chocolate Pudding Filling

  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup cocoa powder
  • 3 tbsp cornstarch
  • 4 large egg yolks
  • 2 oz dark chocolate, chopped
  • 1 tsp vanilla extract

For the Chantilly Frosting

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 1 tsp vanilla extract

Instructions

For the Choux Pastry

  • Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Boil Water and Butter: In a saucepan, bring the water, butter, and salt to a boil.
  • Add Flour: Remove from heat, add the flour all at once, and stir vigorously until the mixture forms a ball.
  • Cool and Add Eggs: Let it cool for 5 minutes, then add the eggs one at a time, beating well after each addition until the dough is smooth and shiny.
  • Pipe the Dough: Transfer the dough to a pastry bag and pipe small mounds onto the prepared baking sheet.
  • Bake: Bake for 20-25 minutes, or until golden brown. Allow to cool completely.

For the Chocolate Pudding Filling

  • Mix Dry Ingredients: In a saucepan, whisk together sugar, cocoa powder, and cornstarch.
  • Add Wet Ingredients: Gradually whisk in the milk, cream, and egg yolks until smooth.
  • Cook Pudding: Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
  • Add Chocolate and Vanilla: Remove from heat, add the chopped chocolate and vanilla extract, and stir until smooth. Let it cool.

For the Chantilly Frosting

  • Cream Butter and Sugar: In a bowl, beat the butter and sugar until light and fluffy.
  • Add Milk and Vanilla: Gradually add the evaporated milk and vanilla extract, beating until smooth and creamy.

Assembling the Coco Puffs

  • Fill the Pastry: Once the choux pastry is cooled, use a pastry bag to fill each puff with the chocolate pudding.
  • Top with Frosting: Spread or pipe the Chantilly frosting on top of each filled puff.