Using a food processor or emulsion blender, blitz the Fresh Ginger (65 gram) into a paste.
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.
Add the Lime (1) to the ginger juice.
In a medium-sized, heavy-based saucepan, place your Caster Sugar (1/2 cup) and Large Egg (2), whisk until combined.
Whisk in the ginger and lime juice.
Place the saucepan over a medium heat. Whisk slowly until the mixture starts to warm.
Add the Butter (125 gram) a few pieces at a time, whisking continuously until all the butter has been added.
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.
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.
Once cool, add the Mascarpone Cheese (100 gram) to the curd and whisk until combined.
Preheat your convection oven to 350 degrees F (180 degrees C).
Sift the Bread Flour (60 gram) onto a sheet of baking paper. Add the Caster Sugar (1 teaspoon) and Salt (1 pinch).
Place the Water (150 milliliter) and Butter (50 gram) in a medium-sized saucepan.
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.
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.
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.
Line a large baking tray with baking paper, and lightly grease.
To make the choux buns, place teaspoons of the mixture on the baking tray, leaving about 2.5 cm between them.
Place in the oven. After 10 minutes, raise the temperature to 390 degrees F (200 degrees C) and cook for another 10-15 minutes. Remove from the oven.
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.
For the coconut praline, add the Caster Sugar (50 gram) to a heavy-based saucepan. Over a medium heat, slowly caramelise the caster sugar.
When the sugar is completely melted and has started to turn golden, add the Unsweetened Coconut Flakes (75 gram). 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.
To assemble the profiteroles, pipe a small amount of the ginger and lime curd mixture into each choux bun.
Over a medium heat, place Caster Sugar (100 gram) into a saucepan. Cook until the sugar turns into a caramel.
Carefully, dip each choux bun into the caramel and top with a shard of coconut praline.
Decorate with spun sugar and icing sugar.