Difficulty Level: hard

Cook Time: 20 mins

Special Notes: These creamy coconut balls are simply to die for. A lot of work but definitely worth the trouble.

   

Cornstarch
Piping Bag
Piping Tip
Parchment Paper
Scale

Bowls

Spoons

Measuring cups

Sieve

Whisk

Spatula

Cook top

Sauce pan

Piping bag

Star Piping tip

Baking tray

Parchment paper or Silpat

Scale

Oven

Ingredients	4-6 Balls	20-30 balls
Pastry Cream
Milk	50ml	200ml
Egg	12,5 (< 1tbsp)	1 (50ml)
Corn Starch	5gr (1 tsp)	20gr (1 tbsp)
Sugar	17.5gr (1 tbsp)	70gr (3,5tbsp)
Vanilla	1 tsp	½ Tbsp
Filling
Sugar	17.5gr (1 tbsp)	70 gr (3.5 tbsp)
Egg	12,5 (< 1tbsp)	1 (50 ml)
Honey	6ml (1 tsp)	25 ml (1.5 tbsp)
Coconut Syrup	1 tsp	½ tbsp
Coconut shavings	50gr (2.5 tbsp)	200gr

1. Prepare the baking tray with parchment paper or a silicon baking mat (Silpat).
2. Prepare the piping bag with the piping tip inserted.
3. Heat the milk to 80º maximum on a medium to low flame.
4. While the milk is warming, place the remaining ingredients into a bowl and mix.
5. Once the milk reaches between 70-80º, pour into the bowl with the other ingredients and mix vigorously using the whisk.
6. Pour everything back into the sauce pan and heat once again using medium heat. Slowly whisk the mix until it thickens considerably (like honey) and then remove from the heat.
7. Once again, vigorously whisk the mix so as to remove any lumps (minimum 30 seconds).
8. Place onto the heat once again and stir slowly using the whisk allowing the mix to gently bubble/boil. This helps remove any corn starch flavor. Do this for at least 30 seconds then remove from the heat, pouring the pastry cream into a clean bowl. Allow it cool for around 5 minutes and then we add all the other ingredients EXCEPT for the coconut shavings. Mix well using a spatula ensuring that you gently fold in these ingredients.
9. Add the coconut shavings then once again gently fold these into the mix.
10. Turn the oven on to 160º (top, bottom with the fan).
11. Allow to rest for 5-10 minutes before putting the mix into a piping bag.
12. Holding the piping bag vertically straight, gently squeeze and apply the mixture to the baking tray.
13. Cook for 20 minutes or until golden.