This is a cream puff recipe from a famous bakery in Hawaii - Liliha Bakery. I think it's the best because of the chantilly frosting on the top of the puffs. This recipe is directly from What Hawaii Likes to Eat that was given to me by my mom. This book is really good for Hawaiian recipes because it is truest to local Hawaiian tastes and isn't grotesquely touristy like some recipes supposedly from Hawaii are. I don't normally change the recipe because it's golden the way it is but see the notes section for minor variations. Chocolate Cream INGREDIENTS 1/2 cup sugar (115 g) 2 TBS flour 2 TBS cornstarch 4 large egg yolks 1 1/4 cups milk (312.5 mL) 1/2 tsp vanilla extract 1/4 cup finely chopped semisweet chocolate (43.75 g) DIRECTIONS In medium bowl of mixer, combine sugar, flour, cornstarch, and egg yolk; beat on high speed until thick and lemon colored, about 2-3 minutes. Pour milk into medium saucepan and bring to a simmer; gradually pour 1/4 of milk into the egg mixture, stirring to combine well. Pour egg mixture back into saucepan and cook over low to medium heat, stirring constantly, until mixture begins to bubble and is thickened. Whisk mixture and continue cooking for an additional 40-60 seconds. Scrape custard into clean bowl; add vanilla and chocolate bits; stir gently until chocolate melts and is well blended. Cover bowl with plastic wrap; let cool and refrigerate until ready to use. Butter Frosting (Chantilly) INGREDIENTS 1 1/2 cups evaporated milk, undiluted (375 mL) 1 1/2 cups sugar (340 g) 4 egg yolks 3/4 cup butter or margarine (12 TBS) 1 1/2 tsp vanilla extract DIRECTIONS Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook over low heat or double broiler, stirring constantly, for 10-12 minutes or until mixture thickens enough to spread or drizzle over dessert. Cream Puff INGREDIENTS 1/2 cup water (125 mL) 1/2 cup milk (125 mL) 1/2 cup unsalted butter, cut into pieces (8TBS or 1 stick) 1/4 tsp salt 1 cup flour, sifted (110 g) 4 large eggs DIRECTIONS Combine water, milk, butter, and salt in large saucepan; bring mixture to full boil. Add flour all at once and stir vigorously with a wooden spoon until mixture pulls away from the sides of the pan. Continue cooking for about 1 min, stirring constantly. Transfer to a bowl and let cool 5 min, stirring occasionally. Beat in eggs one at a time, with a wooden spoon or with mixer on low speed until paste is smooth before adding next egg. Beat dough until it is smooth and shiny and very thick but not stiff. Drop by tablespoonful onto ungreased or parchment-lined baking sheets leaving about 1-1.5 inches between each ball to allow for expansion. Bake at 400*F (200*C) for 10-12 minutes; reduce temperature to 350*F (180*C) and bake additional 10-15 minutes or until golden brown and yet firm to the touch. Turn off oven; poke bottom of each puff, turn upside down on baking sheet and let dry in oven for about 10 minutes. Remove to rack and let cool to room temperature before filling. To fill, slice tops from puffs; remove any uncooked paste and fill with Chocolate Cream. Replace tops and drizzle or frost top of puff with Butter Frosting. If desired, tops may be sprinkled with chopped mac nuts. NOTES: - The Chocolate Cream recipe makes about 2 cups, Butter Frosting little less than 2 cups, and Cream Puffs about 24 small puffs. - The chocolate can be omitted in the Chocolate Cream recipe to make it vanilla cream, or freshly made whipped cream (aerated whipping cream, sugar, and vanilla) can be used as the cream in the puffs. - When making the Chocolate Cream make sure that the custard is smooth and not lumpy by thoroughly combining after adding each ingredient. - Puffs can either be sliced in half and filled or the cream can be injected using a bag (i.e. professional pastry bag or Ziploc bag with the corner tip cut off) and a pastry tip. - For those who don't like super sweet desserts, the sugar from Butter Frosting can be cut in half but add an extra 1/2 tsp of vanilla to compensate for taste. Although the directions seem a bit long and daunting, the recipe is pretty easy to make. If you are efficient and not a beginner baker then it should only take you 1-1.5 hours. It's definitely worth it to make it and show off for a party or if you have children. -Enjoy!

Ingredients Choux: 1 C Water 1 Block (4 oz.) butter 1 C Flour 4 Large eggs Filling: 2 packets Dream Whip Frosting 2 small box...

This delightful confection is none other than the famous Hawaiian Coco Puff.Originally popularized by Liliha Bakery, these treats have become a well-loved staple in Hawaiian dessert culture.When you make your own Coco Puffs at home, you'll use a Choux pastry shell as the base, injecting it with a chocolate pudding filling and finishing it with a decadent Chantilly frosting.The combination of light pastry, velvety chocolate and creamy frosting creates an unforgettable taste experience that will leave you craving more.

This delightful confection is none other than the famous Hawaiian Coco Puff.Originally popularized by Liliha Bakery, these treats have become a well-loved staple in Hawaiian dessert culture.When you make your own Coco Puffs at home, you'll use a Choux pastry shell as the base, injecting it with a chocolate pudding filling and finishing it with a decadent Chantilly frosting.The combination of light pastry, velvety chocolate and creamy frosting creates an unforgettable taste experience that will leave you craving more.

This homemade cocoa puffs recipe is made with only 4 simple ingredients that come together in one bowl. They're egg-free, and dairy-free and can be enjoyed with milk or as is for a chocolatey, sweet snack!

I've always had a strange relationship with cereal, when I was younger I was the child that hated milk and would sit there pouring the milk off the spoon without letting the cereal fall off. I also hate my cereal going soggy, so breakfast was a balance of carefully pouring the milk off the spoon and speed eating so the cereal didn't turn to mush. Don't even get me started on when your milk starts tasting sugary from the cereal or even worse...chocolatey. When I was a teenager I pretty much only ate cereal dry, I'd take it to school in a bag and sneakily eat it during lessons. I am now a full on granola obsessive and the best part...it takes forever to go soggy, I keep meaning to try and make a dupe of my favourite granola because I have to go to a specific tesco just to get it. You may have seen me? I'm the freak standing at the checkout with 6 boxes of the same cereal and 5 cartoons of almond milk. Enough of my cereal tales; I will warn you now, I spent quite a while rolling these balls and oh man is it time consuming. Next time I'd just give up and try cooking them as blobs, can I trade mark that now? Cocoa blobs; coming to a store near you! Original recipe by heathers french press 120g/ 1 cup of plain flour 30g/ 1/4 cup of cocoa powder 40g/ 1/4 cup of ground almonds 1 egg white 1 tsp vanilla extract 105g/ 1/4 + 1 tbsp of honey 1 tbsp greek yogurt or coconut oil Preheat the oven to 190C/375F/Gas mark 5 Combine all the ingredients in a bowl with an electric mixer. Once the mixture forms a dough take small bits and roll into balls about blueberry size Bake in a preheated oven for 15 minutes Allow to cool completely and store in an airtight container. Makes bout 230 balls

“Chouquettes” are ubiquitous afternoon snacks in France. These bite sized choux pastry puffs topped with crisp pearl sugar, can be found in virtually every bakery at any time of the day, and are ha…

These Tah-chin custard baked meatballs are inspired by a similar Greek dish of yogurt roasted meatballs. The offered meatballs are moi...

Anthony Bourdain’s Mortadella Sandwich is one of the most heavenly things I've ever eaten! With simple ingredients like crispy pan-fried mortadella, melty cheese, and a warm, toasted bun, this sandwich is simple but divine. The original recipe appears in his cookbook and this is my adaptation.

Creamy, hearty, and comforting, this Finnish Salmon Soup (Lohikeitto) is perfect for chilly fall or winter days. Ready in 30 minutes + really easy to make!

This Romanian tochitura recipe is a comfort food, made from different types of pork cuts, as well as sausages and offal. It is a delicious dish that is usually eaten during the month of December.

This garlicky, creamy chicken dish originally hails from the village of Shkmeri in the Racha region of northwestern Georgia but can be found on restaurant menus throughout the country. Requiring only a handful of ingredients, this delicious dish is refreshingly simple to make.

This Russian cabbage pie with a traditional braised cabbage and boiled egg filling is great as a vegetarian dinner or for a lunch with a cup of tea!

When presented with the word curry it is easy to leap to India or South East Asia... However, Chicken Katsu Curry is considered to be a national food of Japan. It is super simple to make and is a real crowd pleaser.

Hungarian Pork Stew is a thick, rich sour cream-based stew flavored with paprika, sauerkraut, and dill. With lots of tender, meaty pork chunks, this stew easily makes a one dish meal.

A light and fluffy pastry filled with rich and creamy coconut custard, topped with whipped cream and toasted coconut flakes.

Otap are buttery, flaky baked goodies you'll love with your coffee or tea. These Filipino-style puff pastry cookies make a great hostess or holiday gifts as well as everyday sweet treats.

This rich Pomidorowa soup is a classic recipe rivalled only by maybe (and that's a big maybe!) Rosół or Ogórkowa on my personal nostalgia-meter. Try it!

Give your cupcakes a fruity, tropical taste with this easy Guava Frosting recipe.  It's pale pink color is all natural and the flavor is perfect with vanilla, chocolate, or coconut cupcakes!

This Romanian Sarmale stuffed cabbage rolls recipe is rich in flavor and features fresh herbs, tomatoes, and sustainably sourced pork that is rolled in cabbage and baked to perfection in a delicious tomato sauce

Nem vos consigo explicar a falta que me tem feito voltar a escrever neste meu cantinho. As horas passam a correr e não esperam por ningué...

Country smothered pork chops. This is as comfort of a meal as they come. These are a seasoned and lightly breaded bone-in thin cut pork chop, pan fried. You'll make a homemade country gravy from the left-over drippings. Top off with some sauteed onions and serve it all over some white rice. This is the best southern meal and it takes less than 30 minutes to make.

Custard Cream Puffs are delicious, classic yet truly timeless pastries.A shell of fragrant Choux Pastry houses a rich custard filling, with a delicate flavor and velvety texture.

Welcome to our culinary haven, where we bring you a delightful assortment of gourmet recipes, culinary inspirations, and kitchen adventures. Our 'Delicious Dishes' category is a treasure trove of delectable delights, offering a diverse selection of recipes, from savory sensations to sweet treats. Discover the magic of cooking with our 'Culinary Creations' and embark on a journey that celebrates the art of cooking. Explore 'Flavorful Fare' from various cuisines, and master the kitchen with 'Cookbook Classics' that have stood the test of time. Whether you're a seasoned chef or a novice in the kitchen, 'Gourmet Goodies' welcomes you to savor the world of food with open arms. Join us in unraveling the secrets of 'Epicurean Eats' and 'Yummy Yields,' where every recipe is an adventure waiting to be explored. Our 'Kitchen Chronicles' take you on a delicious ride through the world of 'Foodie's Favorites,' where the magic of cooking comes to life. Get ready to tantalize your taste buds and let your inner 'Cuisine Connoisseur' shine with our 'Savory Sensations.' Enjoy a culinary experience like never before with the 'Kitchen Magic' that's just a click away. From family classics to gourmet masterpieces, there's something for everyone in our 'Tasty Treats' collection.

Kosovo Avjar is a staple found on nearly every table in Kosovo, especially during the autumn months. This delicious roasted red pepper spread has many uses but one of the best is simply spread on

A list of the very best Romanian cuisine. Here I give you my food in Romania guide. It has 47 ideas on what to eat in Romania!

Welcome to Lao! This month for Eat the World we are using the kitchen to travel to the Southeast Asian Country of Laos. Laos is a small...

Citizens, prepare yourselves for an education with this dish, as it is one of the most confusingly-named you’ll ever find! Shredded pork in hot garlic sauce, also named as Yu Xiang Rou Si(鱼香肉丝), is one

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This Romanian style slow roasted caramelized cabbage is the caramelized onion of the cabbage world. It's sweet, spicy, smokey, tangy, and full of complex flavours. Through the magic of slow roasting, plain cabbage is transformed into a decadent comfort food that can be served over polenta, in a bun, with potatoes, or even with noodles.