Ingredients
Tropical Cream
150 g / 5.3 oz   Passion Fruit Purée
150 g / 5.3 oz   Pineapple Purée
180 g / 6.3 oz   Milk
120 g / 4.2 oz   Egg yolk
12 g / .42 oz   Granulated sugar
36 g /1.27oz   Vanilla Cream Powder
120 g / 4.2 oz   Butter
120 g / 4.2 oz   Butter

Puff Pastry
210 g / 7.4 oz   Milk
210 g / 7.4 oz   Water
100 g / 3.5 oz   Butter fat
270 g / 9.5 oz   Wheat flour
400 g /15.1 oz  Whole egg
Salt

Preparation
Tropical Cream
Stir the egg yolk and Vanilla Cream Powder together with milkand put to one side. Heat up remaining milk with Passion Fruit Purée, Pineapple Purée, and sugar. Then stir in egg yolk andbring to a boil. After boiling, put the cream into a cold stainlesssteel bowl and stir in the first part of the chilled butter. Cover thetropical cream with plastic wrap and put to one side to cooldown. Stir the second half of the butter until frothy and add inthe tempered tropical cream bit by bit; then stir everythingtogether until slightly frothy.

Puff Pastry
Add milk, water and butter fat together and bring to a boil withsalt. Stir in sifted flour and roast mixture long enough until itforms a lump and comes away from the wall of the container.Immediately put mixture into a cold stainless steel vessel. Andleave to cool a little while. Keep covered. Then stir in eggs oneby one to produce a smooth puff mixture, but avoid whisking itfrothy. Use a piping bag and round tip no. 8 to put small roundmounds onto a silicone baking mat and bake this with steam at200°C/392°F. Open the draught flat at the end.

Setting
Fill the small cream puffs with the tropical cream, using a tip forfilling donuts or no. 2 tip. Coat the filled puffs thinly with ApricotGlaze and immediately roll slightly in roasted grated coconut.

Specialty Ingredients
#28003 Ponthier Passion Fruit Purée
#28011 Ponthier Pineapple Purée
#41024 Bakbel Apricot Glaze
#31350 Felchlin-Swiss Vanilla Cream Powder
#70430 Swissmat Silicone Baking Mat-Full Sheet Pan
#70367 Pastry Bag, Clear, Disposable – 21”