Pandan Coconut Profiterole

 Choux Pastry

1. In a pan, bring water and butter/margarine to a boil.
2. Once it boils, reduce the heat and add all the dry ingredients (flour, vanilla powder, and salt). Stir in the pan until the dough pulls away from the sides and forms a smooth, elastic dough.
3. Let the dough cool to room temperature.
4. Once cooled, add the eggs one at a time, mixing well after each addition. You can use a hand mixer on low speed to ensure the eggs are fully incorporated.
5. Transfer the dough into a piping bag and pipe the dough into small rounds or shapes, as desired.

 Filling 

1. Prepare the Mr. Jelly Vla Pudding according to the package instructions.
2. In a separate bowl, whip the non-dairy cream until soft peaks form.
3. Mix in the Greenhouse Pandan Coconut Emulco into the whipped cream until well combined.
4. Gently fold the prepared vla pudding into the whipped cream mixture.
5. Transfer the filling mixture into a piping bag and refrigerate until ready to use.

 Topping

1. Melt the white chocolate compound until it becomes slightly runny.
2. Stir in the Greenhouse Pandan Coconut Emulco until well combined.
3. The white chocolate pandan topping is now ready to use on your choux pastries, donuts, or cakes.