Profiteroles with coconut cream
I found the recipe for these cakes on the Internet. I was just looking for something to make with coconut. Once I try it, I make it all the time! From such a gentle and fragrant cream, everyone is delighted!
Ingredients
Servings 10- coconut milk - 250 g
- yolks - 75 g
- sugar - 75 g
- corn starch - 18 g
- butter - 50 g
- coconut pulp - 75 g
- cream 33% - 300 g
- flour - 180 g
- milk - 150 ml
- water - 150 ml
- salt - 1 pinch
- butter - 120 g
- eggs - 6 pcs.
Cooking
Step 1
Custard: Bring coconut milk to a boil. At this time, beat the eggs with sugar with a whisk until they turn white a little, then add the starch.
Step 2
Pour 1/3 of the milk into the egg mixture, stirring with a whisk. Then pour this mixture into the remaining milk and cook until thickened.
Step 3
Remove from heat and cool 10 min. then add oil and coconut pulp. Stir, cover with cling film and refrigerate.
Step 4
Choux pastry: Preheat oven to 190 degrees. Boil water, milk, sugar, salt and butter in a saucepan.
Step 5
Remove from heat and add all the flour, stirring with a wooden stick until it absorbs all the liquid. Then put back on the fire and heat for 1 minute.
Step 6
Place the batter in a mixing bowl and beat until all the eggs are beaten. Add eggs one at a time, each after the previous one is completely beaten.
Step 7
On a baking sheet covered with parchment paper, squeeze the profiteroles from the pastry bag.
Step 8
Put on 10 min. into the oven until the dough rises, then open the oven and cook with the oven ajar for another 20-30 minutes until golden brown.
Step 9
When the dough is ready, transfer it to the table to cool completely.
Step 10
In the meantime, whip the cream, add, gently mixing, them to the coconut cream.
Step 11
The cream can be deposited from a pastry bag with a special nozzle inside the cake, or you can simply cut the dough in half, fill it with cream, and cover it with dough on top.
Step 12
Decorate with a sprinkle of powdered sugar or any glaze. I love chocolate.