The coconut and chocolate profiteroles are a dessert with an irresistible taste, perfect for impressing friends and family. This recipe was inspired by an idea from my boyfriend, who is now a stable partner in my work as a food blogger! I made the choux pastry at home, which I filled with a delicious mascarpone, coconut, and white chocolate cream; finally, I glazed them and served with a sprinkle of coconut.
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Profiteroles – Homemade Recipes
Coconut and Chocolate Desserts
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 5 People
- Cooking methods: Stovetop, Oven
Ingredients
- 20 Choux Pastry
- 3.5 oz Milk Chocolate
- to taste Desiccated Coconut
- 1 cup Mascarpone
- 1.75 oz White Chocolate
- 1.75 oz Desiccated Coconut
- 2 tablespoons Sugar
Preparation
To make the coconut and chocolate profiteroles, first, prepare the choux pastry.
In a bowl, cream the mascarpone with sugar. Then incorporate the coconut and the white chocolate melted in a bain-marie (cooled).
Fill the choux pastry with the coconut cream: either with a pastry bag or by cutting the choux in half. Dip the choux upside down, one at a time, in the melted milk chocolate.
Once the choux are glazed, proceed to assemble the dessert: place the choux on a serving plate, stacking them to form a pyramid. Sprinkle with grated coconut.
Refrigerate the profiteroles until ready to serve. Enjoy!
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