Profiteroles Filled With Coconut Mousse

Makes 18

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

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Choux Buns

  1. Line a large baking tray with parchment and pre-heat the oven.
  2. Sift the flour into a bowl and stir in the sugar, set aside.
  3. Crack the eggs into another bowl, beat them and set these aside too.
  4. Put the butter and water into a saucepan and bring to the boil.
  5. Remove the pan from the heat, add the prepared flour and mix together well.
  6. Gently heat the pan for 30 seconds, stirring as the dough thickens, remove the pan from the heat and let it cool for five minutes.
  7. Add half the prepared egg to the pan and beat it into the dough.
  8. Beat in the remaining egg to make a thick, smooth paste.
  9. Return the pan to gentle heat for a couple of minutes, stirring until the paste forms a dough.
  10. Put rounded teaspoons of the dough onto the prepared baking tray.
  11. Bake for 25 - 35 minutes until golden brown and dry on the inside.
  12. Remove the tray from the oven, carefully pierce one side of each bun with a cocktail stick or sharp knife, to allow the steam to escape, and transfer to a wire rack to cool.

Filling

  1. Put the tapioca flour and water into a bowl, stir it into a paste and set aside.
  2. Heat the milk, sugar and chocolate in a saucepan over a gentle heat until dissolved then
  3. remove the pan from the heat.
  4. Stir the tapioca mixture back to a paste and stir the paste into the milk.
  5. Return the pan to a gentle heat and stir until the sauce bubbles and thickens.
  6. Remove the pan from the heat and cover with oiled parchment or film and leave to cool.
  7. Make a slit in the side of each choux bun and spoon or pipe some of the chocolate filling into the middle. Pile the filled choux buns onto a serving dish.

Equipment

Large baking tray, saucepan

Temperature

180˚C, Fan 160˚C, 350˚F, Gas 4

Cooking time

25-35 minutes

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