Max and Moritz profiteroles

with chocolate pastry cream spiced with mischievous coconut milk.

Ingredients

1 (14-ounce) can coconut milk (not light coconut milk)

1 1/4 cups milk

4 large egg yolks

1/4 cup granulated sugar

1/3 cup cornstarch, sifted

3 ounces dark chocolate, chopped

1 cup milk

1 stick unsalted butter

1 cup all-purpose flour

1/2 teaspoon salt

5 large eggs, lightly beaten

1/4 cup heavy cream

1 teaspoon banana liqueur

4 1/2 ounces dark chocolate,

Confectioners’ sugar, for dusting

Make the filling (one day ahead). In a heavy-bottomed saucepan, bring the coconut milk and milk to a boil. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until thick and smooth. Temper the yolk mixture with a little hot milk mixture then gradually whisk the remaining milk into the yolks, whisking continuously until smooth and thick. Pour back into the pot and whisk over low heat until the custard begins to thicken. Remove from the heat, mix in the chocolate, and let cool. Chill overnight.

Make the profiteroles. In a heavy-bottomed saucepan, bring the milk and butter to a boil. Sift the flour and salt together and add to the milk mixture all at once. Mix well with a wooden spoon until the flour is ompletely incorporated. Remove from the heat.

Spoon the batter into the bowl of a standing mixer fitted with a paddle attachment. Beat on low until cool, about 2 minutes.

Gradually add the beaten eggs in three or four additions, mixing until smooth after each addition. Scrape down the side and bottom of the bowl until all of the eggs are incorporated. If you add too much egg at once it will be more difficult and take longer to combine. It will also look like it has curdled, but continued beating will bring it back.

Preheat the oven to 425°F. Line 2 baking sheets, with parchment paper or bakers’ Silpat.

Spoon the batter into a pastry bag fitted with a 1-inch round tip. Pipe onto the prepared sheets in 1 1/2-inch mounds. Wet your fingertip and lightly press down upon the tip of each mound so that the top is smooth. Bake until golden brown and puffy, about 18 minutes. Turn the oven off and let the profiteroles sit inside for 10 minutes longer. Remove and let cool to room temperature.

Make the topping. Bring the cream to a simmer and whisk in the liqueur and the chocolate in a heatproof bowl. Stir until smooth.

To serve, cut the profiteroles in half horizontally and fill with the cream. Dip the very top of the profiterole “hat” in the chocolate sauce. Reassemble the profiteroles, dust with confectioners’ sugar, and serve immediately.

Quantity: 25 profiteroles

MAX BRENNER RETAIL LTD .