If you’re wondering what exactly a piña colada cream puff is, I will explain. It’s a coconut flavored pastry shell filled with light pineapple cream filling and topped with melted chocolate and toasted coconut. Yes, this does exist, and yes, it is majorly delicious.
For a while I had been trying to develop a cream puff cake recipe. After several trials I was finding it hard to control the shape of the choux pastry (what the puff part is made out of) when it baked. Also, because its so light and airy, often air bubbles would create holes in the “cake” and the filling would ooze out. These were all very trying problems in the world of betsylife. I realized I had to step back, and re-think my idea, but changing to a standard cake batter base just wasn’t what I had in mind.
As I was pondering my next move, I saw the jar of pineapple curd in my freezer that I had made back in May. A light bulb went off and I decided to completely change directions. Why not just make cream puffs and fill them with this curd? Duh. I wish I had been doing this all along. The puffs turned out fabulously on the very first try, and I felt victorious. The cream puff cake is now on the back burner for a while. If you have suggestions on how to make it work, I’d love to hear ‘em!
Cream puffs, particularly the choux pastry, are AMAZINGLY easy to make. Do not be intimidated! Even beginners would be capable of making these, and they are majorly impressive to bring to a party, so give it a shot.