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Ginger Lime Profiteroles

1:30:00

I chose to fill my choux buns with a ginger and lime curd which I folded in some mascarpone cheese to add richness and thickness. The combination of the spicy heat from the ginger and the fresh, zesty flavor of the lime adds the kick these buns need!

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Ingredients
- Serves 6 +
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100 gram Mascarpone Cheese
60 gram Bread Flour
1 teaspoon Caster Sugar
1 pinch Salt
150 milliliter Water
75 gram Unsweetened Coconut Flakes
Directions HIDE IMAGES
STEP 1
Wash the Fresh Ginger (65 gram) and cut into pieces.
STEP 2
Using a food processor or emulsion blender, blitz the ginger into a paste.
STEP 3
Using a fine sieve or muslin cloth, strain the liquid from the ginger into a small bowl, make sure to press firmly to extract as much liquid as possible. You will end up with approximately 1/4 cup of ginger juice.
STEP 4
Add the Lime (1) to the ginger juice.
STEP 5
In a medium-sized, heavy-based saucepan, place your Caster Sugar (1/2 cup) and Large Egg (2), whisk until combined.
STEP 6
Whisk in the ginger and lime juice.
STEP 7
Place the saucepan over a medium heat. Whisk slowly until the mixture starts to warm.
STEP 8
Add the Butter (125 gram) a few pieces at a time, whisking continuously until all the butter has been added.
STEP 9
Continue to stir the mixture over a medium heat until it thickens. When the mixture coats the back of your wooden spoon, and you can draw your finger across it with the mark staying, the curd is ready.
STEP 10
Remove from the heat and set aside for the mixture to cool completely. Give the mixture a stir every so often while it cools. The mixture will continue to thicken as it cools.
STEP 11
Once cool, add the Mascarpone Cheese (100 gram) to the curd and whisk until combined.
STEP 12
Preheat your convection oven to 350 degrees F (180 degrees C).
STEP 13
Sift the Bread Flour (60 gram) onto a sheet of baking paper. Add the Caster Sugar (1 teaspoon) and Salt (1 pinch).
STEP 14
Place the Water (150 milliliter) and Butter (50 gram) a medium-sized saucepan.
STEP 15
Place the saucepan over a moderate heat and stir with a wooden spoon. As soon as the butter has melted and the mixture comes up to the boil, remove from the heat.
STEP 16
Then tip the flour in – all in one go – with one hand, while you beat the mixture vigorously with a wooden spoon. Beat until you have a smooth ball of paste that has left the sides of the saucepan clean.
STEP 17
Beat the Egg (2) into the mixture – a little at a time, mixing each addition in thoroughly before adding the next. Beat until you have a smooth glossy paste.
STEP 18
Line a large baking tray with baking paper, and lightly grease.
STEP 19
To make the choux buns, place teaspoons of the mixture on the baking tray, leaving about 2.5 cm between them.
STEP 20
Place in the oven. After 10 minutes, raise the temperature to 390 degrees F (200 degrees F) and cook for another 10-15 minutes. Remove from the oven.
STEP 21
Pierce the bottom of each bun to let the steam out. Place back into the oven for 2-3 minutes. Remove from the oven and place on a wire wrack to cool.
STEP 22
For the coconut praline, add the Caster Sugar (50 gram) to a heavy-based saucepan. Over a medium heat, slowly caramelise the caster sugar.
STEP 23
When the sugar, is completely melted and has started to turn golden, add the Unsweetened Coconut Flakes (75 gram).
STEP 24
Allow to cook for a minute or so until you have reached a rich caramel colour. Mix and remove from heat, and pour onto a baking tray lined with baking paper. Allow to cool, once set, break into small shards.
STEP 25
To assemble the profiteroles, pipe a small amount of the ginger and lime curd mixture into each choux bun.
STEP 26
Over a medium heat, place Caster Sugar (100 gram) into a saucepan. Cook until the sugar turns into a caramel.
STEP 27
Carefully, dip each choux bun into the caramel and top with a shard of coconut praline.
STEP 28
Decorate with spun sugar and icing sugar.
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