Cream Puff with Baba-de-moça Cream Filling

Baba-de-moça

1 Bring the milk to a simmer with the water over low heat for about 10 minutes or until it forms a creamy paste

Add the butter, remove from heat and let cool slightly

2 Beat the eggs, whisk in the creamy mixture, and return to low heat, stirring constantly, until smooth

3 Add the coconut milk, stir for 5 minutes, and remove from heat

Doce de ameixa

1 Cook the dried apricots with the water over low heat for 10 minutes

2 Let cool slightly, blend in a blender, and reserve

Cobertura

1 Whip the egg whites until stiff and add the milk to obtain a firm meringue-like consistency

2 Fold in the sweetened condensed milk gently, stirring until smooth

Massa

Combine the milk and rum

Soak the cookies in the liquid and line the bottom of a rectangular dish with the cookie-lined mixture

Finalização

Spread half of the apricot cream and half of the Baba-de-moça cream

Repeat the layers, spread the topping and sprinkle with coconut

Chill in the refrigerator for 4 hours before serving.