-
1
Heat the oven to 400 degrees F.
-
2
Combine water, 1/2 cup of butter and 1/8 teaspoon of salt in a 2-quart saucepan.
-
3
Cook over medium heat for 5-7 minutes or until the mixture comes to a full boil.
-
4
Vigorously stir in the flour, using a wooden spoon, until the mixture forms a ball.
-
5
Remove the saucepan from heat.
-
6
Cool the mixture for 10 minutes.
-
7
Then add 1 egg at a time, stirring well after each addition until the mixture is very smooth.
-
8
Drop dough by 1/4 cupfuls, 3 inches apart, onto an ungreased baking sheet.
-
9
Bake 30-35 minutes or until puffed and lightly browned.
-
10
Pierce each puff with a fork to allow steam to escape.
-
11
Move the puffs to a cooling rack and cool completely.
-
12
Prepare the pudding mix as directed on the package, substituting half-and-half for milk.
-
13
Stir in the orange zest.
-
14
Pour the pudding mixture into a bowl; cover with plastic wrap.
-
15
Refrigerate for 4 hours or until cool.
-
16
Melt 1/4 cup of butter in a 1-quart heavy saucepan over medium heat.
-
17
Stir in the brown sugar and continue cooking 2-3 minutes or until the sauce is smooth and bubbly.
-
18
Stir in the whipping cream and continue cooking 2-3 minutes, or until the mixture just comes to a boil.
-
19
Remove the sauce from heat and stir in the sea salt.
-
20
Cut off the top portions of the cream puffs; scoop out the insides, if necessary.
-
21
Fill each puff with 1/4 cup of chilled pudding mixture and sprinkle with 2 teaspoons of toasted coconut.
-
22
Drizzle each cream puff with caramel sauce and another 1 teaspoon of toasted coconut.
