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Preheat the oven to 180°C (350°F) Gas 4.
Dust the work surface with flour and turn out the dough. Knead the dough with your hands and work in more flour if needed. Cut the dough into 12 equal-sized pieces.
Roll out so the buns are uniform in size and shape and place on the prepared baking sheet, well spaced out. Leave for about 10 minutes to rest, then prod a large hole in the middle of each one and flatten slightly – so you end up with a well around 4 cm in diameter.
Add a heaped tablespoon of the pastry cream to each one. Leave for another 15 minutes to rise, then brush the sides of the buns with the beaten egg.
Bake in the preheated oven for around 10–14 minutes or until done and golden along the sides. This depends on your oven.
When the buns have cooled slightly, make the icing by mixing the icing sugar with a few drops of hot water until you have a syrup-like consistency.
Carefully – we use a pastry brush for this – brush the icing around the edges of the buns, then scatter the coconut on top (try not to get too much on top of the custard, the coconut should just be on the edges.
Leave to set before serving.