Desserts, Vegetarian

Profiteroles

Cooking method:

Standard
  • Prep Time: 40 mins
  • Total time: 1 hour
  • Skill Medium
  • Serves 10 people

Profiteroles

Make these show stopping, decadent Profiteroles in your Ninja Health Grill and Air Fryer. Naturally gluten and grain free choux pastry filled with coconut cream and topped with a dark chocolate glaze.

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Eggs

Ingredients

For the choux pastry

  • 150ml milk (nut or cows)
  • 60g unsalted butter (cubed)
  • 1 tbsp coconut sugar
  • 1 tsp vanilla extract
  • A pinch of sea salt (fine)
  • 2 medium eggs
  • 135g tapioca flour
  • 1 tbsp coconut flour
  • ½ tsp baking powder

For the whipped coconut cream

  • 2 x 400ml tins full fat coconut milk (refrigerated overnight)
  • 1 tbsp maple syrup/ agave nectar
  • 1 tsp vanilla extract

For the chocolate glaze

  • 100g good quality dark chocolate (at least 70% cacao solids)
  • 25g unsalted butter

Cooking mode

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Method

  • Step 1

    In a medium pan bring to the boil the milk, butter, coconut sugar, vanilla and sea salt. Get together your dry ingredients into a bowl and put to one side whilst your milk is coming to the boil

  • Step 2

    Remove the pan from the heat and beat in the tapioca flour, coconut flour, and baking powder rapidly with a wooden spoon until smooth. You must work fast with this otherwise the mixture can become lumpy. The mixture should come away from the sides and form a nice ‘ball’ of choux dough, if it doesn’t then return the pan to a low heat and cook until it does, stirring continuously. Leave to cool for a few minutes

  • Step 3

    Whisk one egg then beat into the mixture, if needed whisk the second egg and carefully add a teaspoon at a time. The mixture should reluctantly fall from the spoon. It should be stiff and not runny – when you prod a wet finger into the dough it should leave a dent. You may not need all of the eggs for this so definitely go with your instincts! If your mixture becomes lumpy run it through a food processor on low until well combined

  • Step 4

    Place a round piping tip into a piping bag (I use a 2A) then fill the piping bag with the dough, push out any air and twist the end. Place the piping bag into the refrigerator until needed

  • Step 5

    Place the air fryer basket into the pot of your Ninja Health Grill & Air Fryer then close the lid and press Air Fry. Set the temperature to 170°C and the time to 13 minutes. Wait for the unit to pre-heat

  • Step 6

    Once pre-heated remove your piping bag from the refrigerator and pipe 5 circles carefully into the basket. Make sure that they are an inch apart and about 5cm/2″ in diameter. Using a wet finger gently press down any bumps. Close the lid and return the piping bag to the refrigerator

  • Step 7

    After 10 minutes has passed open the lid and pierce each choux bun with a skewer. Close the lid and cook for a further 3 minutes. Remove the basket with oven mitts then leave to cool for a couple minutes. Lift the basket and using the back of a wooden spoon knock the bottom where any dough has cooked through the basket. This will release them from the basket. Pierce the choux buns again and leave to cool on a wire wrack. Repeat the process all over again for the remaining dough

  • Step 8

    It’s now time to make your whipped coconut cream. Remove your tins of chilled coconut milk from the fridge. Open the tins, poke a hole into the creamy top layer and drain out all of the water. Scoop out all of the solid cream into a large mixing bowl. Add the remaining ingredients into the cream and whisk using large strokes to beat in as much air as possible. This will make the cream nice and fluffy and light. Once the cream forms large stiff peaks it is done. Transfer into piping bags and use a large round or star tipped nozzle

  • Step 9

    For the glaze, place the chocolate over a double boiler on a low heat until melted then add the butter and stir until smooth

  • Step 10

    Take your whipped cream and insert the piping tip into the bottom of the profiterole. Pipe in the cream until full. Alternatively slice the bun in half and then spoon in some cream then place the lid on top. Repeat until all buns have been filled

  • Step 11

    Either dip each choux bun into your glaze or assemble onto a plate and drizzle all over. Sprinkle over a little gold lustre dust for decoration if you wish. Serve immediately

English