Posted by : Misty Hampton Monday, 23 June 2014

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      • For the Pie Crust:
      • 1 cup all-purpose flour
      • 1 stick (8 tablespoons) cold butter, cubed
      • 2 tablespoons cold water
      • For the Pâte à Choux:
      • 1 cup water
      • 1 stick (8 tablespoons) butter, room temperature
      • 1 teaspoon pure vanilla extract or almond extract
      • 1 cup all-purpose flour
      • 3 eggs, room temperature
      • For the Glaze:
      • 1 cup powdered sugar
      • 2 tablespoons butter, softened
      • 1 tablespoon milk
      • 1 teaspoon pure vanilla extract or almond extract
      • 1 cup flaked coconut, toasted



      • Preheat oven to 375.
      • Line a baking sheet with parchment paper.
      • Place flour in a mixing bowl.
      • Using a pastry cutter or fork, cut in butter until mixture is crumbly and dough holds together when pressed.
      • Transfer dough to previously prepared baking sheet; press and shape dough in a 10-inch circle. Set aside.
      • Combine water and butter in a large saucepan; bring to a rolling boil, making certain that butter is melted.
      • Remove from heat and stir in vanilla.
      • Add flour and whisk until well blended.
      • Return to heat and stir vigorously until mixture is shiny and pulls away from sides of pan.
      • Remove from heat and let stand 5 minutes.
      • Transfer mixture to your mixer’s bowl.
      • Add eggs, one at a time, beating well before adding the next egg.
      • Continue beating until mixture is smooth, shiny and holds together.
      • Spread mixture over prepared pie crust.
      • Bake for 30 minutes, or until lightly browned.
      • Set on a wire rack and let cool completely.
      • In the meantime, prepare the glaze.
      • Combine powdered sugar, butter, milk and vanilla in a mixing bowl; beat until thoroughly combined.
      • Spread over cake.
      • Sprinkle with toasted coconut.
      • Serve.

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