Crazy For Cocoa Puffs!!

Cocoa Puffs! A cereal you go kookoo for? Nope. If you've ever lived on or visited Oahu you'll know exactly what I'm talking about. There's a bakery that's famous for their Cocoa Puffs, and I hear they now make a green tea version and sugar free version of the original dessert as well. Liliha Bakery on 515 North Kuakini Street makes a pastry that's so ono (delicious) my daughter Sophie and I dream about it! In fact, when she had her birthday party she requested a batch of cocoa puffs in lieu of the traditional birthday cake! Made with a classic choux pastry (think eclair and cream puffs), a chocolaty filling and topped off with a chantilly frosting that's so creamy and sweet you'll be dreaming about it too! If you're like me and can't make a drive to the bakery but have a cocoa puff craving, I've got the remedy. Try it and see why this posting is littered with exclamations!

Cocoa Puffs (makes approximately 22-26)
cocoa puff shell:
1/2 c. butter
1 c. water
1 c. flour
4 eggs
Preheat oven to 400 degrees. combine water and butter and bring to a boil and remove from heat. Add flour and mix vigorously until dough ball is formed. Let dough rest for at least 10 minutes to allow it to cool down. After resting, mix in eggs, one a t a time until all eggs are well Incorporated.
Let rest in refrigerator for 30 minutes. Make tablespoon sized ball and bake on a parchment paper lined sheet pan for 35-40 minutes or until lightly golden brown and puffed. Let cool on rack before filling.
Filling:2 small boxes instant chocolate pudding
2 c. cold milk
mix the boxes of pudding with cold milk. Filling will be thick. Store in refrigerator.
Chantilly Frosting:
12 oz. can unsweetened evaporated milk
1 1/2 c. sugar
3/4 c. melted butter
4 large egg yolks
1 1/2 tsp. vanilla
Combine all ingredients in a med. saucepan. While stirring constantly, slowly rise heat on stove over the course of half and hour. Be sure not to heat mixture too fast or stir to slow because you could end up with scrambled eggs. Cook until thick and will coat spoon. Let cool in refrigerator till ready to use.

Cut open puffs and spoon chocolate filling inside or use pastry bag to fill shells. Frost tops like a cupcake with chantilly. Store in airtight container in refrigerator until ready to serve.

*Mahalo to Da Birds and Da Freedland's for the recipe!!*