Local-Style Chantilly Frosting and "Hack" Cocoa Puffs
Plantation Sweets: The Sugar Legacy
Mention Coco Puffs to anyone who grew up in Hawaii, and you won't hear about breakfast cereal; you'll hear about a legendary, pudding-filled pastry crowned with a salty-sweet, buttery cooked custard known as Chantilly. Born in Honolulu's working-class bakeries and leaning heavily on plantation-era pantry staples like evaporated milk, this isn't some fussy French pâtisserie. Recreating it in a mainland kitchen means honoring the island grandmother's ultimate secret: deploying a brilliant instant-pudding "hack" that saves hours of prep without sacrificing an ounce of that undeniable, deeply nostalgic taste of home.
Before you start
Mix and chill the hack filling first
Whisk the instant chocolate pudding mix and cold milk together for two minutes until noticeably thick, then gently fold in the whipped topping until uniform. Cover the surface directly with plastic wrap and place in the refrigerator to set completely.
Ingredients
- water1 cup
- unsalted butter1/2 cup
- granulated sugar1 tsp
- kosher salt1/2 tsp
- all-purpose flour1 cup
- large eggs4 large
- instant chocolate pudding mix3.9 oz
- whole milk1 1/2 cup
- whipped topping1 cup
- evaporated milk12 oz
- granulated sugar1 cup
- large egg yolks4 large
- unsalted butter1/2 cup
- cornstarch1 tbsp
- vanilla extract1 1/2 tsp
- kosher salt1/4 tsp
- macadamia nuts1/4 cup
Method
- 01
Build the Chantilly frosting base
In a medium, heavy-bottomed saucepan over medium-low heat, continuously whisk the evaporated milk, sugar, egg yolks, 1/2 cup butter, and 1/4 teaspoon salt to prevent the eggs from scrambling.
- 02
Thicken the custard with the cornstarch slurry
As the butter melts, pour in the cornstarch slurry and cook for 10 to 12 minutes until it comes to a gentle boil and resembles a rich caramel that leaves a clear trail when scraped with a spatula.
- 03
Chill the Chantilly frosting
Remove from heat, whisk in the vanilla, and pour into a shallow dish with plastic wrap pressed directly against the surface. Chill for at least two hours.
- 04
Boil the choux liquids
Preheat the oven to 425°F and line two baking sheets with parchment. In a medium saucepan, bring the water, 1/2 cup butter, 1 teaspoon sugar, and 1/2 teaspoon salt to a rolling boil.
- 05
Dry out the choux dough
Off the heat, dump in the flour all at once and stir vigorously, then return to medium heat for two minutes, mashing the dough against the sides until a thin white film forms on the bottom of the pan.
- 06
Incorporate the eggs
Transfer the dough to a mixer and let it cool for five minutes so it doesn't scramble the eggs. Beat in the eggs one at a time until the dough is smooth, glossy, and holds a soft peak.
- 07
Pipe and bake the pastry puffs
Pipe 1.5-inch mounds onto parchment paper, spacing them apart. Bake at 425°F for 15 minutes, then without opening the door, drop the temperature to 325°F and bake another 20 to 25 minutes until deeply golden brown and dry.
- 08
Vent and cool the puffs
Carefully poke a tiny hole in the side of each hot puff with a toothpick to let steam escape, preventing them from collapsing, then let them cool completely on a wire rack.
- 09
Fill the cooled puffs
Use a chopstick to widen the vent hole in each pastry, then pipe the chilled chocolate filling inside until the puff feels heavy.
- 10
Frost and garnish
Spread a thick layer or pipe a generous dollop of the chilled Chantilly frosting on top of each filled puff and immediately sprinkle with the chopped macadamia nuts.
Notes
Coco Puffs must be eaten chilled
The authentic experience requires the assembled pastries to sit in the refrigerator for an hour or two before serving, allowing the Chantilly to firm up into a buttery fudge and the choux shell to perfectly meld with the cold pudding.
From Cook Hawaiian in America.