Caramel and Coconut Cream Puff

Name: Caramel and Coconut Cream Puff
Yield: 20
Ingredients: 4 cups of wheat flour; 15 g of fresh biological yeast; 4 tablespoons of milk; 1 cup of lukewarm milk; 2 eggs; 1/4 cup of unsalted butter; 1 pinch of salt; 1 egg yolk for brushing; Filling; 1 1/2 cups of caramel; 100 g of shredded coconut

1
4 cups of wheat flour
2
15 g of fresh biological yeast
3
4 tablespoons of milk
4
1 cup of lukewarm milk
5
2 eggs
6
1/4 cup of unsalted butter
7
1 pinch of salt
8
1 egg yolk for brushing
9
Filling
10
1 1/2 cups of caramel
11
100 g of shredded coconut

Ingredients

1
4 cups of wheat flour
2
15 g of fresh biological yeast
3
4 tablespoons of milk
4
1 cup of lukewarm milk
5
2 eggs
6
1/4 cup of unsalted butter
7
1 pinch of salt
8
1 egg yolk for brushing
9
Filling
10
1 1/2 cups of caramel
11
100 g of shredded coconut

Directions

1
1 In a bowl, sift the flour, make a well in the center and add the yeast dissolved in a little milk
2
2 In a blender, beat the milk, eggs, butter, milk, and salt
3
Gradually add to the flour and work the dough until it becomes homogeneous
4
3 Preheat the oven to 400°F
5
Knead the dough well and let it rest until it doubles in volume
6
4 Roll out the dough on a floured surface, spread the caramel, and sprinkle with shredded coconut
7
5 Roll up like a croissant, brush with egg yolk, and bake until golden
8
Sprinkle with shredded coconut.