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Coconut Profiteroles

The term profiterole is believed to have come from the French verb profiter, to profit, and originally meant a small gratuity or gift such as one might give to a servant. This rendition, with fresh fruit, coconut purée and toasted coconut, mascarpone and cream, is indeed a fine gift to the taste buds.

Coconut Profiteroles

Ingredients

Profiteroles:

  • 2 T (28 ml) pastry cream
  • 3 T (40 g) coconut purée
  • 1 ⅓ C (40 ml) milk
  • 1 T (16 ml) coconut liqueur
  • 1½ T (24 g) mascarpone
  • ⅔ C (160 g) whipped cream, divided
  • ¼ tsp (0.6 g) ground cinnamon
  • 8 pre-made profiteroles
  • 1½ T (7 g) sweetened shredded coconut, toasted

Garnish:

  • ¼ C (60 ml) chocolate sauce
  • ¼ C (40 g) kiwi, peeled and chopped
  • ¼ C (40 g) orange, peeled and chopped
  • ¼ C (40 g) strawberries, chopped
  • ¼ C (60 ml) raspberry sauce
  • 3 T (14 g) sweetened shredded coconut, toasted
  • 1 T (1.5 g) mint micro greens
  • 4 thin crisp cookies

Directions

Mix together pastry cream, coconut purée, milk and coconut liqueur; fold in mascarpone, then half of whipped cream. Place in pastry bag fitted with star tip; chill until ready to use. Mix together remaining whipped cream and cinnamon, place in second pastry bag with star tip; chill until ready to use. Cut profiteroles in half. Pipe coconut mixture into profiterole bottoms, sprinkle with coconut. Place top halves of profiteroles cut side up on top of coconut-filled base; fill with cinnamon-infused whipped cream. To plate, lightly brush each serving dish with a streak of chocolate sauce. Place 2 profiteroles on each plate; surround with fruit pieces; pipe on raspberry sauce in droplets; sprinkle with coconut. Add a rosette of whipped cream and sprig of mint; lightly pour chocolate sauce over profiterole and add side cookie. Serve immediately.

  • Prep time: 22 minutes.
  • Makes 4 servings.