Coconut eclairs with custard and shavings at home: a recipe

Thoroughly mix the yolks with cornstarch, sugar and salt with a whisk. Bring the milk and coconut milk to a boil.

Return the cream to the fire. Cook, stirring constantly, 5-7 minutes until thickened.

Add butter, vanilla extract and coconut flakes, mix. Cover the cream with cling film in contact and refrigerate for 4-6 hours.

In a saucepan or saucepan, combine butter, sugar, salt, and water. Bring to a boil.

Put flour in there. Cook for 1-2 minutes, stirring vigorously, until the dough starts to pull away from the bottom.

In 5-6 steps, add eggs to the dough, carefully stirring the mass with a wooden spatula.

Add the next portion when the previous one is completely connected with the dough.

Transfer the dough to a pastry bag. Place 10 cm long strips of dough on a baking sheet, leaving 3-4 cm between them.

Bake the eclairs for 15 minutes, reduce the temperature to 175 ° C and cook for another 15-20 minutes until golden brown.

Poke a hole in the bottom of each eclair with a knife. Return them to the oven for another 5 minutes, then transfer to a wire rack and cool.