Pandan Kaya Chouxfin (ชูฟินสังขยาใบเตย)

1.Preheat oven to 190°C. Grease muffin pan with oil.

2.For Au Craquelin: Beat sugar and butter until combined. Add green food colouring and flour. Beat until homogenous. Separate cookie dough into 12 portions. Place cookie dough between two parchment paper and press into a circular disc. Freeze the dough for at least twenty minutes.

3.For Choux: Add butter, coconut milk, water, and salt in a saucepan. Bring mixture up to the boil and remove from the heat. Add all the flour in and stir. Reheat the mixture and stir for another thirty seconds and remove from the heat.

4.Crack all the eggs into a bowl and beat until combined. Slowly add egg into the saucepan, stir until egg is thoroughly absorbed into the dough before adding more.

5.Use cookie scoop N°20 (55g) to portion choux pastry into muffin trays. Place frozen cookie dough atop of choux pastry and bake for twenty-five minutes. Remove choux from the muffin pan and leave to completely cool.

6.For Pandan Custard: Beat egg yolk, sugar, corn starch, and coconut milk in a saucepan. Heat the mixture over medium heat, stir until thickened. Add pandan juice and stir until incorporated. Remove from the heat and cool the custard in an ice bath.

7.Beat cream until stiff peak and fold with custard.

8.Add custard to the piping bag. Make an incision at the bottom of each choux pastry. Fill the choux generously with custard and serve.