Ingredients
1 cup all-purpose flour
2 tsp plus 2 tbs sugar (divided
1 use)
1/4 tsp salt
1 cup skim milk (divided use)
2 tbsp plus 1 1/2 tsp margarine
1 (divided use)
3 large egg whites
1 large egg yolk
1 nonstick cooking spray
1/2 tsp unflavored gelatin
1 tbsp water
2 tbsp cornstarch
1 large egg
3 tbsp cream of coconut
1/2 tsp coconut extract
1/2 tsp vanilla extract
3/4 cup frozen reduced-calorie
1 whipped topping,
1 thawed
2 tbsp confectioners' sugar
1 mint sprigs (optional)
Directions
Preheat oven to 425 F. Mix flour, 2 Tsp sugar and salt in small bowl;
set aside. Put 1 cup milk and 2 TBs margarine in large saucepan;
bring to boil. Reduce heat to low; add dry ingredients, stir well
until mixture is smooth and pulls away from sides of pan. Remove from
heat; allow to cool 5 minutes. Add egg whites and egg yolk, 1 at a
time, beating at low speed with mixer until smooth. Drop dough by
level TBs, 2 inches apart, on baking sheets greased with a cooking
spray. Bake 10 minutes. Reduce oven temp. to 350 F; bake10 minutes
more or until brown and crisp. Remove from oven; pierce side of each
cream puff with tip of sharp knife. Turn off oven; let cream puffs
stand in partially closed oven for 5 minutes. Remove from baking
sheet to wire rack; allow to cool. Sprinkle gelatin over water in
small bowl; set aside. Mix 2 TBs sugar, cornstarch and egg in medium
bowl. Stir with whisk; set aside. Heat 3/4 Cup milk over med-high
heat in heavy saucepan to 180 F or till tiny bubbles form around edge
(do not allow milk to boil). Gradually add hot milk to egg mixture;
stir constantly with whisk. Return milk mixture to pan. Add 1 1/2 Tsp
margarine. Bring to boil over med heat; cook 1 minute or until thick,
stirring constantly with whisk. Add soft gelatin to milk mixture;
cook over low heat 1 minute, stirring until gelatin dissolves. Remove
pan from heat; stir in cream of coconut, coconut extract and vanilla.
Place pan in a large ice-filled bowl; allow to stand 15 minutes or
till room temp. (don't allow mixture to set). Remove pan from ice.
Gently whisk in whipped topping. Cover and chill 4 hours or until
thick.
Cut tops off cream puffs; fill each cream puff with 1 Tbs. filling.
Sprinkle confectioners' sugar over cream Duffs. Garnish with mint
springs. Makes 24 cream puffs.
NOTE: When making ahead, place baked and cooled cream puffs in large
heavy Duty zip-type plastic bag, and seal. Then freeze the cream
puffs. Cover and chill cooked filling. When reheating cream puffs,
remove from zip bag, place on Large baking sheet. In a 325 degree
oven bake fro 10 min. or until crisp. Remove from baking sheet to
wire rack; allow cooling completely. Fill using the
Directions above.
Per serving: Calories 65 Fat 2.6g Cholesterol 19mg Sodium 59mg Percent
calories from fat 36%
Adapted From: Dallas Morning News 1/8/97 Typos by Bobbie Beers
Servings: 4 servings
Coconut Cream Puffs Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Academics have tracked the existence of recipes far back into the distant past, in fact as far back as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, in the main part, these old cook books were just basic hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to historians are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Progressing into The time of the romans 25BC a roman called Apicius created a few scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and afters, something we still use today. Additionally, he describes how the ancient chefs made use of a good variety of aromatic flavours, including a few you will know for example thyme, fennel and dill. In the 15th century, people returning from the crusades brought us a variety of foods and spices from the Middle-East, including basil and coriander. The introduction of these new tastes led to a surge in manuscripts on cooking, most of which are kept safe in academic collections. Over the next few centuries, the families of Europe strove to offer the most extravagent banquests, and as a result the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s that cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing recipes of the day. By the arrival of the twentieth century, cookbooks were greatly in demand as a result of increased literacy, more leisure time and having more money. |
We hope you enjoy this Coconut Cream Puffs recipe.
