Creamy Vanilla Profiteroles
Pre-heat the oven to 400°F and line two baking trays with baking paper.
In a medium saucepan, heat water and butter, stirring, until butter melts and mixture comes to a boil.
Remove pan from heat and add flour. Using a wooden spoon, stir mixture until it comes away from the sides of the pan and forms a ball.
Transfer dough into the bowl of stand mixer. With the mixer on medium speed add eggs one at a time, beating well between each addition. Keep beating until mixture is thick and glossy.
Spoon mixture into a piping bag fitted with a large (2cm) round nozzle. Pipe rounds (3-4cm) onto the baking paper, leaving at least 2 inches between each one.
Bake for 30 minutes, swapping the top tray with the bottom tray halfway through cooking. Bake until puffed and golden. Transfer the profiteroles to a wire rack to cool.
To make the cream filling, whip cream, vanilla bean paste and powdered sugar until stiff peaks form. Spoon it into a piping bag fitted with a small round tip and chill until ready to serve the profiteroles.
To serve, either cut each roll in half or poke a small hole in the bottom of each one and pipe the filling in. Pile them up on a serving tray.
Preparation: 20 min
Cooking: 55 min
3/4 cup butter, softened
1-1/4 cups powdered sugar
3 large eggs
2-1/2 cups all-purpose flour
5 tsp of baking powder
1.5 tsp salt
1/2 cup coconut cream
2 TBSP lime juice
2 TBSP water
1 tsp Taylor & Colledge Organic Vanilla Bean Paste
1 cup dried coconut, toasted
1 cup powdered sugar
1-2 TBSP water
1/4 tsp coconut essence
1/2 tsp lime zest
extra coconut, lime zest and powdered sugar for decorating