Coconut Profiterole
Coconut Profiterole
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Servings
12
Ingredients
- 36 pâte à choux pastry shells, halved
- 1 pound coconut purée
- 2 cup milk
- 3 1/2 ounce coconut paste
- 1 cup malibu coconut liqueur
- 10 ounce marscapone
- 8 cup whipped cream
- 5 ounce shredded coconut
- 4 cup whipped cream
- 2 teaspoon cinnamon
- 3 cup chocolate sauce
- 1 pound kiwis, peeled
- 2.2 pound navel oranges, peeled
- 3/4 pound fresh strawberries
- 3 cup raspberry sauce
- 10 ounce sweet shredded coconut, roasted
- 1 bunch of mint
Directions
- Prepare pâte à choux, making a total of 36 pastry shells.
- Mix the coconut purée, milk, coconut paste, and Malibu rum in a large bowl. Fold in the mascarpone, then fold in the whipped cream and refrigerate.
- Cut the pastry shells in half and pipe the coconut cream into the bottom half by using a star nozzle (No. 6). Sprinkle with shredded coconut. Place the second half of the pastry shell atop the cream-filled bottom half.
- Mix cinnamon into the whipped cream and gently whisk until incorporated. Put the cinnamon-infused whipped cream on top.
- Brush the plate with chocolate sauce. Place 3 profiteroles atop the chocolate.
- Place diced kiwi fruit, orange segments, and cubes of strawberries around the pastry.
- Pipe dots of raspberry sauce between pieces of fruit and sprinkle with roasted coconut.
- Pour more chocolate sauce over the profiteroles. Place a rosette of whipped cream and a sprig of mint atop the pastry. Serve.