These coconut custard eclairs taste like eclairs filling with coconut custard pie! They are creamy, coconut filled, and delicious. Read below for the recipe.
What are Coconut Custard Eclairs?
Coconut custard eclairs consist of basic choux pastry dough, pastry cream, and toasted coconut flakes.
If you are new to choux pastry, I recommend checking out the link above to my post that is soley about these pastries. It gives you a good overview along with lots of details on the dough and how to make it.
The pastry cream is an adaptation from my traditional pastry cream. The coconut pastry cream is slightly thicker but very silk, and it’s filled with toasted coconut flakes.
As a note, you don’t have to toast the coconut, but the impact of the coconut flavor won’t be nearly as prominent. So I highly recommend toasting the coconut.
3 Tips for Making Coconut Pastry Cream
Coconut pastry cream is the same thing as coconut custard, just in case you were wondering. Custard consists of egg yolks or eggs, milk, sugar, cornstarch, butter, and vanilla. For the best, silkiest coconut pastry cream, follow these 3 tips.
Whisk the Yolks
One of the most important parts of making coconut custard is preventing the eggs from curdling in the hot liquids. To do this, combine the egg, egg yolks, cornstarch, and half of the sugar and whisk or stir together just until combined.
You will then slowly pour the hot milk into the eggs while whisking, and the eggs will gradually come up to temperature so that they don’t scramble.
Adding butter right at the end is how we give this delicious custard that extra shiny silky feel. Add small pieces of butter, and they will melt quickly into the pastry cream.
You will see the pastry cream develop that extra shine that is really beautiful.
Strain the Pastry Cream
After making the pastry, strain it into a storage container to chill. We always strain it because it’s possible that some little bits of the egg scrambled, and you won’t know it because the bits are so small.
For all of the years I have been making custards, I have always strained them. Almost always, there is a tiny bit of egg or pastry cream bits that didn’t smooth out. We don’t want anyone to get those bits in their dessert, so straining is a simple and easy way to get rid of them.
How to Store Eclairs
After making and filling the eclairs with a #7 tip, you’ll want to top them with whipped cream and any garnishes desired.
Store the filled eclairs in the fridge in an airtight container within an hour of assembly. We don’t want the pastry cream to sit out at room temperature for too long as it doesn’t taste quite as good.
You also should never leave pastry cream sitting out for more than a couple of hours (up to 4 hours at most), otherwise the pastry cream can develop bacteria. This is a general rule of thumb for food safety for most dairy based desserts, as well as cook meats, eggs, etc.
Eclairs tend to lose their crispness in the fridge, so I recommend serving them the same day you make them. They are still really good the second day, but they get a lot softer after 2-3 days.Print
Coconut Custard Eclairs
- Prep Time: 40
- Chill Time: 2 hours
- Cook Time: 40 minutes
- Total Time: 3 hours 20 minutes
- Yield: 20 eclairs 1x
- Category: Pastries
For the Eclair Pastries
- 158 g (2/3 cup) whole milk
- 79 g (1/3 cup) water
- 113 g (1/2 cup) unsalted butter
- 4 tsp powdered sugar
- 1/2 tsp salt
- 4–5 eggs
- 136 g (1 cup) bread flour
- Powdered sugar for dusting the choux pastries
Coconut Pastry Cream
- 237 ml whole milk (1 c)
- 50 g sugar (1/4 c)
- 15 g cornstarch (2 Tbs)
- 2 egg yolks
- 1 large egg
- 1 1/2 tsp vanilla
- 14 g unsalted butter (1 Tbs)
- 1/2 cup shredded sweetened coconut, toasted
- 59 g heavy cream (1/4 c)
- 118 g heavy cream (1/2 c)(for tops of eclairs)
To Make the Eclair Paste
- Preheat oven to 350 degrees. In a large medium sized pot, add water, milk, butter, salt, and powdered sugar. Cook on medium heat, stirring occasionally until mixture comes to a boil.
- As soon as the mixture starts to boil, remove from heat, add flour, and stir quickly. Return pot to heat and cook for 2 more minutes on medium heat to remove flour taste, stirring constantly.
- Remove dough from heat and pour dough into a mixer fitted with a paddle attachment.
- Turn the mixer onto low and mix for 3 minutes to begin cooling down the dough.
- Turn the mixer up to a 3 on a 10 speed mixer, scramble the eggs with a fork, and begin adding them a little at a time. The pate a choux may curdle a little with each addition, but the dough will come back together. You know you’ve added enough egg when you can draw a line in the dough and it slowly sinks back in.
- Draw 4 – 5 inch lines (with pencil) on parchment paper, spaced 2 inches apart. Flip the paper over pencil side down on a rimmed sheet tray. Pipe the eclairs using a piping bag and Wilton 8B french star tip. If you are having difficulty breaking away from each eclair, use scissors to cut the dough for a clean stop.
- Spritz eclairs with water and dust lightly with powdered sugar.
- Bake for 30-40 minutes. Eclairs should be very golden brown all around and firm to the touch.
- Remove from oven and let cool completely on a cooling rack, about 1 hour.
To Make the Coconut Pastry Cream
- Preheat oven to 300 degrees. Spread coconut out on a parchment lined baking sheet, and bake the coconut until lightly golden in color, between 5-10 minutes. Set aside.
- Combine milk and half of sugar in a medium pot. Cook on medium-high heat and bring to a simmer.
- While the milk is coming to a simmer, combine the remaining sugar, cornstarch, egg, and egg yolks; whisk until smooth.
- Once milk is simmering, slowly pour half of the milk into the egg mixture, whisking quickly so that the eggs won’t scramble.
- Return mixture to pot and place on medium high heat, whisking quickly so the pastry cream doesn’t burn. After a minute or two, the pastry cream will boil and thicken to a consistency similar to pudding. Continue to stir for one minute after it begins to boil so that the cornstarch taste disappears.
- Remove from stove immediately, and add butter and vanilla. Stir until butter fully melts and blends in.
- Pour the pastry cream through a fine mesh strainer to make sure no egg bits remain. This step is optional but recommended for super smooth pastry cream.
- Transfer the pastry cream to a clean storage container and stir in the toasted coconut flakes. Place a piece of plastic wrap directly on top of the pastry cream so that it does not form a “skin.” Chill the pastry cream for at least 2 hours. Pastry cream can be made a few days ahead as well if desired.
To Assemble the Eclairs
- Whip the 59 g of whipped cream to stiff peaks, and fold into the pastry cream.
- Poke 3 holes in the bottom of each eclair with a #7 tip, or poke a hole in one end of the eclair. Stir coconut pastry cream until smooth, and pour into a piping bag fitted with a coupler and the #7 tip.
- Insert the tip into each hole of the eclair and fill until each section of the shell is completely filled. You will know it is full if the pastry cream starts to push out of one of the other holes just slightly.
- Repeat with all eclairs. Optionally, you can cut a thin strip off of the tops of the eclairs and fill them from the top. This method is a bit trickier since you have to use a knife to cut the top center of the eclairs off, but it’s completely doable.
- Whip the 118 g of heavy cream to stiff peaks, and use a #?? tip to pipe the wavy design on top. Garnish with more toasted coconut or chocolate shavings.
- Store eclairs in an airtight container for up to 1 week. Eclairs are best eaten the same day, but are still delicious for a couple of days longer. The firmness of the shell softens after being in the fridge for a while, so they are definitely best the first day.
This is a Baker Street Original recipe
Keywords: coconut pastry cream, eclairs