Coconut Lime Profiteroles

A good friend The Jo, and I will be baking up a storm in a few weeks for charity.
All around the world people are making it their goal to help Japan in the wake of their devastation in any way they can.

I was approached via another foodie to help out by donating our time and baked goods for the Toronto Bakes for Japan initiative and immediately I was brainstorming, creating and salivating.
I didn't have to ask Jo twice, she was on board as soon as I mentioned baking, together - DONE!

On April 10th we will be bringing down our goods and helping out selling - so if you are in Toronto, or know anyone in the area, please check out the website for the locations and show your support.

We are thinking of making eclairs.  We wanted something eye and palate pleasing and something a little unique to bake sales. 

This got me thinking....I have never made a choux pastry before, I should really make sure I can do it first before I commit to 100+ eclairs.
You wouldn't want to come and buy a boat like pastry that sinks would you?  I didn't think so.

Since I am trying to watch my weight for the wedding I figured making a batch of eclairs might not be the best for my waistline so I decided profiteroles would do the trick.  A few for dessert tonight and since I am off tomorrow to a dinner party I will bring the rest.

Now, traditionally they can be sandwiched with a frozen treat such as ice cream, gelato or yogurt, alternately they are filled with pastry or whipped cream.

This is where we get interesting, I happened to be listening to Coconut by Harry Nilsson (which can be heard of the Practical Magic soundtrack or by clicking the coconut link) and dancing around the living room this afternoon, Coconut...Lime....Cream, enough said....
Enjoy!

COCONUT LIME PROFITEROLES
makes 18 smaller portions

Choux pastry

1/2 c. milk
1/2 c. water
1/4 c. unsalted butter
1 tsp. sugar
1/4 tsp. salt
1 c. all-purpose flour
4 eggs

Cream Filling
1 1/2 c. whipping cream
1 1/2 tsp. sugar
zest of 2 limes
3 or 4 tsp. toasted coconut (could have been more, I am guesstimating)
 
 
 
Preheat the oven to 375F. Ensure the rack is in the middle of the over.
Line a baking sheet with parchment paper.


In a pot over medium heat, bring the milk, butter, sugar and salt to a boil.

Remove from the heat and add the flour all at once stirring vigorously with a wooden spoon until the dough forms a smooth ball.

It should pull away from the sides of the pot.

Put your pot back onto the stove and cook over low heat for about 2 minutes, stirring constantly.
Remove from the heat and let cool for a few minutes.
Add the eggs one at a time, beating hardcore with a wooden spoon after each addition,

Until the dough is smooth.

This is where I guess I should have warned you that a strong arm is needed - meh, no one told me....

Fill a pastry bag with a 1-cm plain tip and fill it with the dough. Pipe 18 golf ball-sized balls onto the baking sheet. If you have any peaks smooth them out so that you have a clean top.

Bake until golden, about 35 minutes. Turn off the oven, open the oven door partially and let the balls dry for about 15 minutes. Let cool completely before slicing in half and filling.
 

 
For the filling (I didn't take pictures sorry, just end results)
Whip the cream, sugar and lime zest until smooth and firm.  Fold in the coconut.
 
Cut open your profiteroles, place approximately a tablespoon full inside, put the top on, drizzle with melted nutella and garnish with some more toasted coconut on top.
Shove in mouth whole.

*Choux pastry recipe was from Ricardo and Friends*