Le Stanze Bistrot Cafe – At Le Stanze Bistrot Cafe, we always seek to blend traditional flavors with a touch of modern creativity. One of our most beloved desserts is the Dalgona Coco Pandan Cream Puff is a delicate choux pastry filled with a luscious pandan-flavored dalgona cream that delights the senses with its smooth texture and fragrant aroma. If you’re looking for a unique and satisfying pastry to enjoy with your loved ones or to impress your guests, this recipe will guide you step-by-step to create this exquisite treat in your own kitchen.
Introduction to the Recipe
This recipe combines the classic French choux pastry (known as kue sus in Indonesia) with a twist — the filling is a smooth, whipped dalgona cream infused with the tropical notes of coconut and pandan. The crisp, hollow shell perfectly balances the rich, creamy filling, making every bite a harmonious blend of texture and flavor.
You will learn how to make the choux pastry dough with a mix of medium and high-protein flours to achieve the ideal puffiness, and how to prepare the signature Dalgona Coco Pandan cream. The process involves simple ingredients but requires careful attention to technique, especially when cooking the dough and whipping the cream.
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Ingredients and Preparation Steps
| Component | Ingredients | Instructions |
|---|---|---|
| Choux Pastry Dough | – 100 g medium-protein flour | 1. Preheat oven to 200°C (392°F). |
| – 50 g high-protein flour | 2. In a saucepan, combine full cream milk, water, salted butter, a pinch of sugar, and salt. Heat until it reaches a boil. | |
| – 150 g water | 3. Remove from heat, add flours all at once, and stir vigorously with a spatula until the mixture forms a smooth, thick paste. | |
| – 100 g full cream milk | 4. Return to low heat and cook while stirring until the dough pulls away from the pan and becomes dry. Then remove from heat. | |
| – 100 g salted butter | 5. Let the dough cool slightly. | |
| – 4 eggs (room temperature, lightly beaten) | 6. Add eggs one by one, mixing thoroughly after each addition until the dough is smooth and forms a thick ribbon when lifted. | |
| – A pinch of sugar and salt | 7. Transfer dough to a piping bag and pipe flower-shaped mounds onto a baking tray lined with parchment paper. | |
| 8. Bake at 200°C for 20-25 minutes until the puffs are firm and bubbles appear on the surface. Then reduce heat to 180°C and bake for another 20 minutes until golden and crisp. | ||
| Dalgona Coco Pandan Cream | – 10 tablespoons Coco Pandan syrup | 1. Whip cold water with powdered whipping cream until it thickens. |
| – 50 g powdered whipping cream | 2. Slowly add the Coco Pandan syrup while continuing to whip until fully combined and creamy. | |
| – 100 ml cold water | 3. Fill the cooled choux pastry shells with this dalgona cream filling. |
Tips for Perfect Results
- When mixing the dough, ensure the flour is incorporated quickly to avoid lumps.
- The dough consistency should be thick but smooth enough to pipe easily.
- Eggs should be at room temperature to blend well with the dough.
- Avoid opening the oven during baking, as this can cause the puffs to collapse.
- Chill the water and cream thoroughly before whipping for best volume in the dalgona filling.
Final Thoughts
Making Dalgona Coco Pandan Cream Puffs at home may seem like a challenging project, but with patience and care, you can recreate this delightful dessert that embodies the fusion of classic French pastry with rich Southeast Asian flavors. Whether you serve it as a centerpiece at your next gathering or a special treat for yourself, this recipe brings warmth and joy to every bite.
At Le Stanze Bistrot Cafe, we believe food is a language of love and creativity, and this recipe is a beautiful expression of both. We invite you to try making it and share the sweetness with your family and friends. Enjoy the process, and most importantly, savor every bite!
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