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Profiteroles with coconut cream

Posted date : 01.02.2016 In Dessert, Different dishes 0

Today, I was the second time in his life prepared choux pastry. The first time was in early childhood, and it ended very bad, so I was very afraid to undertake it again. But seeing this recipe Nina Niksya I realized that it was time :). I have not felt such joy of cooking, which filled me what eclairs began to rise in the oven as if by magic! In general, I want to say a big thank you to Nina for inspiration and a wonderful recipe Profiteroles wonderful to take a lesson with a gentle and airy coconut cream. I remind you that the coconut milk, you can easily do yourself, the recipe here.

At 40 — 50 pieces (I turned 60)

Ingredients

Choux pastry:

Egg chicken — 6

Butter — 120 g

Flour — 180 g

Sugar — 15 g

Milk — 150 ml

Water — 150 ml

salt — 1 pinch

Custard Cream:

Coconut milk — 250 ml

Cream (33%) — 300 g

Sugar — 75 g

The fresh coconut meat — 75 g

Butter — 50 g

The starch (corn) — 18 g

The egg yolk — 75 grams (about 4 pcs.)

Note

1. To prepare the dough in a bowl sift the flour. In a saucepan, mix the milk, water, salt, sugar and butter and bring to a boil over low heat. Remove the pan from the heat, add the flour and stir vigorously with a wooden spatula. Return the pan to the fire and dry dough minute, stirring vigorously.

2. We shift the dough in the bowl and enter the eggs one at a time, whisking mixer. Next add the eggs only when the previous is completely dissolved in the test.

3. We shift the dough into a pastry bag with a nozzle diameter of 10 mm and is deposited on a baking profiteroles, the laid paper baking. We send in the oven for 8 — 10 minutes, then we open the door a couple of millimeters for the steam and leave baked profiteroles with the door open for another 20 — 30 minutes until golden brown, depending on the size. Let cool completely finished cakes. To prepare the cream coconut milk bring to a boil. In a bowl, mix the egg yolks with the sugar and beat until lush cream, add starch. Pour 1/3 of the milk to yolks and stir vigorously. Then, return the entire mixture into a pan and heated, stirring constantly, until thickened. Remove from the heat, we shift into a bowl and cool for 10 minutes, add the butter, coconut and stir. Cover with cling film, pressing it to the surface of the cream, put in the refrigerator until use. Cream whisk until stable peaks, mix with the custard and mix with a spatula from top to bottom.

4. Put the cream in a pastry bag and fill them cakes. To do this, you can make a long pointed nozzle «puncture» or make an incision. Before serving, sprinkle cake with powdered sugar or grease with the remaining cream and sprinkle with coconut.

Translated by site: chocolate-kiss.ru