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Coconut Cream Profiteroles With Chocolate Drizzle

Submitted by: | Source: Cathy Wiechert

Coconut Cream Profiteroles with Chocolate Drizzle
2010-05-08 Other
4.9 15

Profiteroles? Cream Puffs? Why not just refer to them as "Heaven in Your Mouth"?

  • Servings: 18


½ cup White Sugar
¼ cup Plus 2 Tablespoons All-purpose Flour
a Pinch of Salt
2 cups Milk
3 Egg Yolks, beaten
1 Tbsp Butter
1 tsp Vanilla Extract
¾ cup Flaked Coconut, divided
1 Envelope Dream Whip
½ cup Milk
½ tsp Vanilla
Chocolate Syrup, if desired
1 cup Water
½ cup Butter
1 cup Sifted All-purpose Flour
¼ tsp Salt
4 Eggs


In medium sized heavy saucepan, combine the flour and the sugar. Slowly whisk in the milk. Heat over medium/high heat until mixture is thickened and bubbly, whisking constantly; remove from heat. Whisk one cup of the pudding into the beaten egg yolks and add it back into the pan, combining thoroughly. Place back on heat and continue to cook for another two minutes. Remove from heat and stir in butter and vanilla. Place the pudding in a bowl and cover the top directly with plastic wrap. Refrigerate for at least 2 hours.

Prepare the Dream Whip* per package directions, using the 1/2 cup milk and the 1/2 teaspoon vanilla. Fold the coconut (save 3 tablespoons) and the Dream Whip into the cooled pudding. Cover and refrigerate until needed.

Preheat oven to 400 ° F. Line 2 baking sheets with parchment paper or Silpats.

Combine water and butter in heavy saucepan and bring to boil. Add flour and salt all at once and stir until batter is thick and pulls away from side of pan. Remove from heat and let cool for 5 minutes. Add 4 eggs, one at a time, beating well after each. Batter should be smooth and shiny.

Drop by rounded tablespoons (use cookie scoop, if desired), two inches apart, on cookie sheets. Bake for 25 to 30 minutes, or until puffed and golden. Cool on wire rack. Before turning oven off, place 3 tablespoons of coconut on one of the cookie sheets and toast in hot oven until light brown in color. Set aside.

To assemble profiteroles, cut the top off of one of the cream puff pastries, fill with 2 tablespoons of pudding then replace the top. Drizzle chocolate syrup over the filled profiterole and sprinkle with toasted coconut.

*Feel free to use real whipping cream here instead of Dream Whip. I make the pastry cream and the Dream Whip with skim milk to lighten it up just a bit.