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.
Piña Colada Cream Puffs
Pineapple curd filled cream puffs
For the filling
- 2 cups cool whip
- 1 1/2 cups pineapple curd
For the pastry
- 1/2 cup butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 1/2 tsp coconut extract
For the topping
- 8 oz. semi-sweet or dark chocolate
- 8 oz. heavy cream
- 1 cup shredded coconut toasted
Whisk together cool whip and pineapple curd until well combined. Refrigerate until ready to use.
Preheat oven to 425 degrees
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Stir in coconut extract. Drop by tablespoonfuls onto an ungreased baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
Fill a pastry bag with pineapple filling.
Using the tip of a knife, cut a small x in the side of each of the pastry puffs. Fill each puff by inserting the tip of the pastry bag into the small hole and fill until you can feel the pastry begin to bulge.
Prepare the ganache by combining chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked and incorporated into the cream.
Pour ganache over the top of the filled puffs and top with toasted coconut