Profiteroles With Whipped Coconut Cream and Caramelized Bananas

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Marie

 

 

* Exported from MasterCook *

 

Profiteroles With Whipped Coconut Cream and Caramelized Bananas

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup water

10 tablespoons margarine

1/8 teaspoon salt

2 tablespoons granulated sugar

3/4 cup matzo cake meal

1/4 cup potato starch

5 large eggs -- room temperature

6 medium just-ripe bananas

6 tablespoons packed light-brown sugar

1/2 cup freshly squeezed orange juice -- (optional)

Whipped Coconut Cream

 

Preheat the oven to 400ø. Place water, 6 tablespoons margarine, salt, and

granulated sugar in a medium saucepan. Bring to a boil over medium heat. Add

matzo meal and potato starch at the same time; stir vigorously with a wooden

spoon. Mixture will become extremely stiff. Continue stirring for 4 minutes

more.

 

Transfer mixture to the bowl of electric mixer fitted with the paddle

attachment. With the mixer on medium speed, add eggs one at a time, fully

incorporating each egg before adding the next. Mixture should be smooth and

satiny, but stiff enough to form a mound when dropped from a spoon.

 

Fit a pastry bag with a plain coupler. Line two baking sheets with parchment.

Fill pastry bag with profiterole batter. Pipe six 2 1/2-inch mounds on each

pan, spacing 3 inches apart.

 

Transfer to oven, and bake until profiteroles are puffed and golden, about 25

minutes. Transfer to wire rack to cool.

 

Slice bananas in half lengthwise; cut each half into thirds. Heat a large

skillet over medium heat. Add 2 tablespoons margarine and 1 1/2 tablespoons

brown sugar. When margarine has melted and is sizzling, add half the bananas;

brown them, about 3 minutes per side. Transfer bananas to a large shallow

container to cool in a single layer. Melt another 2 tablespoons margarine with

1 1/2 tablespoons brown sugar in skillet; brown remaining bananas. Transfer to

container.

 

To make the sauce, add orange juice, remaining 3 tablespoons brown sugar, and

two pieces caramelized banana to empty pan. Whisk mixture over medium heat

until thick and banana dissolves, about 1 minute.

 

Slice tops of profiteroles, leaving a small hinge. Insert two or three pieces

of banana. Spoon 2 tablespoons whipped coconut cream onto banana. Serve with

sauce.

 

Source:

" MarthaStewart.com "

 

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Per Serving (excluding unknown items): 130 Calories; 11g Fat (77.3% calories

from fat); 2g Protein; 5g Carbohydrate; 0g Dietary Fiber; 78mg Cholesterol;

157mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fat; 0 Other

Carbohydrates.

 

NOTES : This version of the Italian dessert classic was developed for our

magazine's Passover desserts story. The cooked profiteroles may be made up to

three weeks ahead and kept in resealable plastic bags in the freezer, and the

whipped coconut cream may be made up to four days ahead and kept in the

refrigerator. Assemble profiteroles just before serving.

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Whipped Coconut Cream

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cans best-quality coconut milk -- chilled

2 tablespoons superfine sugar

 

Place a large bowl and whisk in the freezer for 10 minutes. Open the chilled

coconut-milk cans, and skim cream from tops. Make sure not to get the thin

liquid from bottom of can, or cream will not become stiff when whipped. Place

cream and sugar in bowl; whisk until thick and stiff. Store in an airtight

container in the refrigerator for up to 2 hours.

 

Source:

" MarthaStewart.com "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

NOTES : When cans of coconut milk are chilled in the refrigerator, the cream

congeals at the top. Whipped with sugar, the cream makes a decadent nondairy

topping.

 

 

 

Nutr. Assoc. : 0 0