Coconut and Lime Profiteroles
Homemade gifts Patisserie & Pastry Recipes by Bloggers

Coconut and Lime Profiteroles

If you’ve never made your own Profiteroles before, you’ll be amazed at how quick and easy this Coconut and Lime Profiteroles recipe is.

In fact, it is also known as chou à la crème. This yummy dessert will impress your family and friends.

What is Coconut and Lime Profiteroles?

Profiteroles is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. In fact, the puffs may be decorated or left plain, or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.

In addition, we have adapted the traditional recipe using our Sugar and Crumbs Natural Flavoured Icing Sugars. You can use any flavour of your choice.

Profiteroles are such a lovely light, summery dessert, so they’re perfect for a bit of a tropical twist. The sweetness of the coconut and the zing of the lime goes beautifully with the dark chocolate.

It will keep up to one week in the fridge, in an airtight container.

In addition, you can also use any flavour from our amazing range of Natural Flavoured Cocoa Powders!

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

Ingredients

275g Butter
250ml Water
A pinch of Salt
1 Tablespoon Caster Sugar
150g Self-Raising Flour
4 Eggs
 
For the Filling
 
300ml Double Cream
4 Tablespoons Sugar and Crumbs Coconut Natural Flavoured Icing Sugar
 
To Decorate
 
200g Dark Chocolate
40g Butter
Lime Zest

Instructions

1. Pre-heat the oven to 200° C,  180° C fan, 350 F, Gas mark 4.

2. Weigh out the butter and cut into small pieces. Pop into a saucepan over a low heat with the water, sugar and salt.

3. Then, stir gently making sure that the butter melts before the water comes to the boil.

4. Once the butter has melted, turn up the heat a little and bring the water to the boil. Remove from the heat and add the flour all at once. Beat briskly with a wooden spoon, it should quickly come together into a ball.

5. Break the eggs into a jug and whisk briefly, then add to the choux mixture a bit at a time, beating well to combine. When all the eggs have been added the mixture should be a nice stiff paste.

6. Place blobs of mixture about the size of a 50p on a greased baking sheet, and place in the pre-heated oven for 22 minutes.

7. Once the time is up, transfer the choux buns to a wire rack and allow to cool completely.

8. Whip the cream and the Sugar and Crumbs Coconut and Lime Natural Flavoured Icing Sugar (or any flavour of your choice) until soft peaks form.

9. Melt the chocolate and butter in the microwave in thirty second bursts, stirring each time until smoothly combined.

10. Cut each choux bun half-open, fill with a dollop of cream and then dip the top in the melted chocolate. Stack up on a platter in a gloriously messy, indulgent heap and top with grated lime zest.

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