Chantilly Haupia Cream Puffs

Creamy Chantilly Haupia Cream Puffs

Can’t get to the bakery, try making these, it is so delicious! Enjoy

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Chantilly Haupia Cream Puffs
Cuisine: Hawaiian
  • Chantilly Icing:
  • 2 sticks unsalted butter
  • ⅔ cup soft margarine
  • ⅔ cup evaporated milk
  • 1 small egg
  • 1 cup sugar
  • ¼ teaspoon vanilla
  • 1 tablespoon cornstarch
  • 1½ tablespoons water
  • Haupia Filling
  • 3 cups coconut milk
  • ½ cup sugar
  • ⅛ teaspoon salt
  • 4 tablespoons cornstarch
  • 3½ tablespoons water
  • Puff Pastry Dough
  • 1 cup flour
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ½ cup water
  • ½ cup milk
  • 6 tablespoons butter
  • 4 to 5 eggs
  • Parchment paper
  1. Chantilly Icing
    In a medium saucepan, add butter, milk and eggs. Cook over medium heat and whisk constantly. Then add sugar while whisking and bring to a low boil. Combine cornstarch and water to make a slurry. Slowly add to mixture, constantly stirring until mixture starts thickening. Remove from heat and let stand for 15 minutes. Pour in bowl and refrigerate overnight.
  2. Haupia Filling
    In a sauce pan add coconut milk, sugar and salt and cook over medium heat stirring consistently. Combine cornstarch and water to make a slurry, set aside. Bring milk mixture up to a low boil, then add slurry slowly while whisking. Once it starts to thicken remove from heat while stirring. Let cool then place in bowl add place plastic wrap on mixture. This will prevent a skin from forming. Let set in refrigerator a few hours.
  3. Pastry Puffs
    Preheat oven to 450 degrees. Use a heavy duty baking or cookie sheet. Adjust rack in oven to upper center. It's easier to watch video below for instructions to make the perfect puffs.
  4. **Use a piping or pastry bag for dough, icing and filling. If you don't you can create one using plastic storage bags. It works fine for the dough and icing. For the filling you need to cut tip smaller and it should be fine.

How to Make Cream Puffs


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