Ingredients Jump to Instructions ↓

  1. 150 g unsalted butter

  2. 225 ml water

  3. 225 ml plain flour , plus extra for dusting

  4. 6 eggs

  5. 1 pinches salt

  6. 6 egg yolks

  7. 125 g caster sugar

  8. 40 g plain flour

  9. 400 ml tinned coconut milk

  10. 200 ml double cream

  11. 200 g dark chocolate , 70% cocoa solids broken into pieces

  12. 50 g unsalted butter

  13. 150 ml water

Instructions Jump to Ingredients ↑

  1. First make the filling. Whisk the egg yolks and sugar in a bowl until pale and fluffy, then sift in the flour and mix well.

  2. Pour the coconut milk into a pan and bring to the boil. As soon as it boils, pour it onto the egg mixture and stir well.

  3. Pour everything back into the pan and bring back to the boil. Turn down the heat and cook for another 5 minutes, stirring, until it thickens.

  4. Spoon it back into a bowl and fold in the desiccated coconut; cover and chill overnight. Make sure the cling film is resting on the surface to avoid skin forming on the top.

  5. The next day, whip the double cream and fold into the coconut custard.

  6. To make the choux buns, preheat the oven to 220ºC/gas 7. Put the butter and water into a pan, bring to the boil and heat until the butter melts. Take the pan off the heat, tip in all the flour and stir hard till mixed completely.

  7. Using a wooden spoon, beat in the eggs, one at a time to enable the mixture to combine with the liquid of the egg. Add a pinch of salt.

  8. Transfer the dough to a piping bag and allow to cool for a few minutes.

  9. Pipe blobs of pastry onto a floured baking sheet. You'll get about 8 golf ball style dollops, or as many little ones as you like. The thing to remember is that the pastry will at least double in size, so give them plenty of space on the sheet to expand.

  10. . Bake in the oven for 30-40 minutes, till they are golden and firm to the touch on the outside and dry in the middle.

  11. . To make the sauce, simply heat the chocolate, butter and water together in a saucepan, stirring often, until combined.

  12. . Make a small hole in the base of each profiterole and pipe in the chilled coconut custard. Then sit in the middle of a plate and pour over the warm chocolate sauce. Serve at once.


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