Week 9 of the GBBO has brought us our hardest challenge yet with Patisserie week! The very nature of the word means pastries and sweets! However, we have managed to find some low sugar profiteroles which we think you will love. They would be perfectly at home in a French Patisserie, and are great as a dessert or for afternoon tea! Most patisserie recipes are quite tricky and this is no exception, but we think it’s well worth the time and effort needed to produce these!
- 1/4 cup unrefined coconut oil
- 1/2 cup canned coconut milk
- pinch salt
- 1/2 cup arrowroot starch
- 2 large eggs
- 1 can coconut milk left in the fridge for at least 24 hours (you’ll only need the hardened cream on the top – save the milk for the ganache)
- 3 tablespoons maple syrup
- 1 tablespoon vanilla extract
- 1 vanilla bean, split with a knife and seeds scraped out with the back of a knife
- 1/2 cup coconut milk
- 3 tablespoons maple syrup
- 1/2 cup dark chocolate, chopped
- Preheat oven to 180°C.
- For the Pastry, place the coconut oil, coconut milk and salt in a saucepan over a medium heat. Bring to a strong simmer (this is important otherwise it will not reach a high enough temperature to activate the other ingredients). After simmering strongly, pour into a bowl and add the arrowroot starch. Mix well with a wooden spoon. The mixture should form a pale, stiff paste. If it doesn’t go stiff, pour back into the back and simmer again on a medium heat, stirring until it turns into a thick paste. This will happen quickly.
- Add one egg to the stiff paste and mix well with a wooden spoon. Add the second egg and continue to mix until you have a smooth, glossy paste.
- Transfer the mixture to a piping bag then pipe 1″ rounds about two inches apart onto a baking tray lined with greaseproof paper.
- Bake in the oven for 15 minutes, then turn the oven off and leave the profiteroles in the oven for an extra 15 minutes, then remove and leave to cool completely.
- To make the filling, place the hardened coconut cream from the top of the can of coconut milk into a bowl and add the remaining ingredients and whisk with a hand mixer for 5-6 minutes, until fluffy. Using a piping bag, pipe the coconut cream in to the profiteroles, making sure that they are cool, then place them in an airtight container and put in the fridge for at least 6 hours (overnight, if possible).
- To make the topping, heat the coconut milk and maple syrup in a saucepan over a medium heat until it starts to boil.
- Break the chocolate into pieces and put in a heat-proof bowl. When the coconut milk is boiling, remove from the heat and pour over the chocolate. Cover the bowl with some tin foil and leave for five minutes. Remove the cover and whisk the mixture until smooth.
- Dip each profiterole into the chocolate ganache before serving!