Ingredients
Pâte à Choux
100gm Choux Pastry
180gm Eggs
70gm Water
114gm Oil
Pandan Cream
100gm Instant Custard Mix
300gm Milk
3gm Green House Pandan Coconut Emulco
Pandan Chantilly
250gm Macreme Topping Cream
20gm Pandan Coconut Emulco
Directions
Pâte à Choux
Mix all ingredients using a paddle attachment at low speed for 3 minutes.
Pipe to your desired size and shape.
Pandan Cream
In a mixing bowl, whisk all ingredients at medium/high speed until the batter is homogenous.
Pandan Chantilly
Mix all ingredients until stiff peaks form.
Once the Pâte à Choux is baked to a golden perfection and cooled, fill each puff with the creamy Pandan mixture using a piping bag. Top with a generous swirl of the Pandan Chantilly, and if desired, garnish with toasted coconut flakes or a sprinkle of matcha powder for an extra touch of elegance.
Assemble and Enjoy
Serve these delightful treats at your next gathering, and watch them disappear as your guests savor each bite of this tropical delight!
You’re ready to serve. Enjoy!
