Raspberry Coconut Cream Puffs

Élise Dupont's famous cream puffs get an upgrade with the addition of fresh raspberries and toasted coconut flakes.

Ingredients

For the pastry dough:

• 1 1/2 sticks (6 oz) unsalted butter, softened
• 1/2 cup confectioners' sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 3 1/2 cups all-purpose flour

For the filling:

• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 tablespoon unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 1 cup fresh raspberries
• 1/4 cup shredded coconut

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
3. Gradually add the flour to the mixture, mixing until just combined.
4. Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut out circles of dough using a cookie cutter or the rim of a glass.
5. Place the pastry circles on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.

To make the filling:

1. In a medium saucepan, combine the heavy cream, granulated sugar, and softened butter. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. Remove from heat and stir in the vanilla extract. Let cool to room temperature.
3. Fold in the fresh raspberries and shredded coconut.

To assemble:

1. Allow the pastry puffs to cool completely on a wire rack.
2. Split the cooled pastry puffs in half horizontally using a serrated knife.
3. Spoon a generous amount of the raspberry coconut cream into each pastry shell, followed by another pastry shell on top.
4. Serve immediately and enjoy!

Note: This recipe generates a variant of the original, specifically replacing "Apple baked crumble" with "Raspberry Coconut Cream Puffs".