Profiteroles with Whipped Coconut Cream and Caramelized Bananas
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.
- 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 400 degrees. 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.