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Thread Starter 

Hi, I'm just a normal student who loves about cooking and baking.


Recently, I'm challenging on making a "paleo" pastry product that can be made by only using coconut flour for the & kumara / sweet potato cream. But!! I bumped into a problem that my cream puff doesn't get rised enough and the kumara cream turning to a green colour that doesn't seem safe and appetising to eat.


So, I'm seeking for some of your professional chef's advice that I can solve those problems and suceed on baking the pastry.