Wednesday, April 20, 2011

Exotic Profiteroles.

Last spring, we fell in love with Masterchef, and we're sure you all remember the winner right?! Britney, the Pastry Princess! We'll never forget the day (well the episode) she baked those profiteroles filled with vanilla chantilly and caramel! They looked great!!
What happened next is that we told ourselves : "We need to make profiterolles!" and actually the recipe is not that complicated!
One year later, here we are, finally making profiteroles!! But since it's hot and sunny and since we're soooo creative, we wanted to try something different from the traditional vanilla/coffee/chocolate profiteroles and we came up with these exotic profiteroles pairing french pastry and exotic fruits! They're fresh, very light, and delicious!

for the puffs:
- 15cl water
- 75g butter
- 1/2 tspoon salt
- 125g flour
- 4 eggs

for the creams:

- 5 egg whites
- 25cl whipping cream
- 1 ripe mango
- 2 limes
- lime zest
- 100ml coconut milk
- grated coconut
- 20g granulated sugar
- agar-agar
- green and yellow food dyes

for the frosting:

- 2 tbspoon icing sugar for each frosting
- food dyes
- grated coconut, lime zest, 1tspoon mango preparation


for the coconut cream

1) Put the coconut milk, 15g sugar, some grated coconut, and 1g agar-agar in a saucepan; stir and remove when warm; let the preparation cool down;
2) Whip the egg whites and the whipping cream, mix and add carefully to the coconut preparation; fridge the cream for at least 4h;

for the mango cream

1) Smash the mango
2) Whip the egg whites and the whipping cream, mix and add carefully to the mango preparation; fridge for at least 4h;

for the lime cream

1) Zest one lime
2) Juice the limes; add the zest and 5g sugar
3)Whip the egg whites and the whipping cream, mix and add carefully to the preparation; fridge for at least 4h;

for the puffs :

1) In a saucepan, boil the water with the salt and the butter cut in little cubes; when it is boiling, remove from heat and add the flour, stir to obtain a homogeneous doug; put it in a bowl to cool it
2) Add the eggs and stir the mixture
3) Fill a pastry bag and form balls on a baking tray covered with parchment paper
4) Bake for 20-25min, the puffs must be golden and inflated; don't open the oven for the five first minutes of the baking
5) Once it's done,open the door of the oven and let them cool down inside;

Filling the puffs :

1) Fill a pastry bag with one of the creams
2) Make a little hole at the bottom of each puff with a knife and fill it with the cream
3) Frost and fridge; serve fresh.


by K&B.

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