Profiteroles with coconut cream and fondant

Description

A lovely delicate coconut cream makes these profiteroles unusual and delicious dessert! They are so delicious that you can't stop!

Ingredients

Coconut milk

250 g
Yolk egg

75 g
Sugar

90 g
Corn starch

20 g
Butter

170 g
Coconut shavings

75 g
Cream

350 g
Flour

180 g
Milk

150 ml
Water

150 ml
Salt

1 pinch
Chicken egg

6 piece
White chocolate

100 g
Condensed milk

2 Tbsp

Cooking

Let's start with the cooking cream. Pour in the pan the coconut milk and bring to a boil.

At this time, beat with a whisk the egg yolks with the sugar. Add corn starch.

Pour a little hot milk into the yolk mass, mix well and pour everything back into the saucepan with the milk. Again, put on fire and, stirring constantly, cook until thick. Set aside to cool for 10 minutes.

Then add the butter and coconut puree or shavings. In principle, the cream is already enough of a coconut taste, so this addition may be omitted. Here is the young coconut flesh nut. You can take the shavings, soak it in coconut milk and then grind in a blender. Well all stir and put into the refrigerator until use.

Preheat the oven to 180-200 ° C. In a saucepan with a thick bottom, mix the water, milk, sugar, salt and butter. Bring to a boil.

Remove the saucepan from the heat. Add pre-sifted flour, all at once! Well mix the ingredients.

Then add to the dough eggs one by one and stir well. You can use a mixer, but at moderate speed.

Fill pastry bag with dough, put the profiteroles on a pre-covered baking sheet.

Place in oven, bake for the first 10-15 minutes in a closed oven to rise and the Golden colour of your cake. And then open the door a couple of inches to release the steam and continue to bake while the door is open for another 25-30 minutes, depending on size.

Whip the cream until stable peaks. The cream must be well chilled. Add the cooled custard coconut cream and mix gently. Place the cream in a pastry syringe and fill the profiteroles. It is better to give them a night to infuse.

Decorate your profiteroles can be simply powdered sugar. But I wanted to add a caramel taste. On a steam bath melt the white chocolate with boiled condensed milk. Immediately pour 50 ml of cream and stir well.

Dip profiteroles into the hot Fudge and sprinkle kokosowe chips. I made another batch with chocolate Fudge. Both options are very tasty! The cream is gentle with a lovely exotic taste! For the recipe Thank you so much Nina -Niksya!

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