A Viking Cruises Culinary Delight: Coconut Profiteroles

The term profiterole is believed to have come from the French verb profiter, to profit, and originally meant a small gratuity or gift such as one might give to a servant. This version, with fresh fruit, coconut purée and toasted coconut, mascarpone and cream, is indeed a culinary treat to the taste buds.

Ingredients

PROFITEROLES

• 2 Tbsp (28 ml) pastry cream
• 3 Tbsp (40 g) coconut purée
• 3 Tbsp (40 ml) milk
• 1 Tbsp (16 ml) coconut liqueur
• 1½ Tbsp (24 g) mascarpone
• ⅔ C (160 g) whipped cream, divided
• ¼ tsp (0.6 g) ground cinnamon
• 8 pre-made profiteroles
• 1½ Tbsp (7 g) sweetened shredded coconut, toasted

PLATING

• ¼ C (60 ml) chocolate sauce
• ¼ C (40 g) kiwi, peeled and chopped
• ¼ C (40 g) orange, peeled and chopped
• ¼ C (40 g) strawberries, chopped
• ¼ C (60 ml) raspberry sauce
• 3 Tbsp (14 g) sweetened shredded coconut, toasted
• 1 Tbsp (1.5 g) mint micro greens
• 4 thin crisp cookies

Directions

PROFITEROLES

Mix together pastry cream, coconut purée, milk and coconut liqueur; fold in mascarpone, then half of whipped cream. Place in pastry bag fitted with star tip; chill until ready to use. Mix together remaining whipped cream and cinnamon, place in second pastry bag with star tip; chill until ready to use. Cut profiteroles in half. Pipe coconut mixture into profiterole bottoms, sprinkle with coconut. Place top halves of profiteroles cut side up on top of coconut-filled base; fill with cinnamon-infused whipped cream.

PLATING

Lightly brush each serving dish with a streak of chocolate sauce. Place 2 profiteroles on each plate; surround with fruit pieces; pipe on raspberry sauce in droplets; sprinkle with coconut. Add a rosette of whipped cream and sprig of mint; lightly pour chocolate sauce over profiterole and add side cookie. Serve immediately.

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