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How to Make Mango and Coconut Ice Cream Profiteroles
These Mango and Coconut Ice Cream Profiteroles are the perfect bite size treats. Perfect your choux pastry making skills and learn how to make a simple, but delicious no churn coconut ice cream. Dip your profiteroles in a tart and sweet mango-peach jam and top with tropical sprinkles. This tropical treat is the perfect summer dessert!
Want to try making one of our recipes, but prefer to skip the ingredient shopping and measuring? Check out bakeeatlovebox.com - we ship pre-measured baking kits to your doorstep.
Mango and Coconut Ice Cream Profiteroles
1.) Move oven racks to the center. Preheat to 375°F. Place silicone mat or parchment paper on baking sheet(s). 2.) Slice 1 stick butter into 8 pieces. Add butter and 1 cup of water to a medium saucepan on medium high heat. Bring to a boil and stir with a heat resistant spoon or a rubber spatula until your butter has melted and blended into the water. Turn off your stove. In a small bowl whisk together the flour and salt. Add to the butter and water mixture all at once. Stir until all flour clumps are incorporated, the mixture begins to form a smooth dough ball, and a thin film forms on bottom of the pan, about 3 minutes. This is an important step to evaporate excess moisture! You may need to heat on medium low to get this effect. 3.) Add dough to a stand mixer with paddle attachment or medium bowl if using a hand mixer. Mix 2-3 minutes to release steam and cool the dough so it is warm, but not hot. Add eggs, one at a time. Mix well after each until completely incorporated. After you’ve added the last egg, mix until all of the glossy egg texture has been mixed in and there is a sheen to the dough. Scrape edges and mix a few more seconds. 4.) Cut the tip off a piping bag and insert the piping tip. Fill the piping bag with the dough. Pipe a 2-inch circle with the tip pointing straight down. Slightly twist as you let up so the dough will release. If your choux pastry mound has a point on top, wet a finger with water and smooth them. Form mounds about 2 inches apart. You should have 12-14. 5.) Bake 30 minutes at 375°F. If you have two baking sheets, they can bake at the same time on different racks. After 30 minutes, the puffs should be golden. Bake 5-10 minutes more until they are a deep golden brown. When they are ready, they will feel firm and lightly tapping the top will make a hollow sound. Remove from oven and allow them to cool completely. Once cooled, place in a single layer in the refrigerator until you are ready to fill and top them.
Coconut Ice Cream
1.) Add 2 cups heavy whipping cream and coconut extract to the bowl of a stand mixer with whisk attachment or medium bowl if using a hand mixer, Whip until a thick whipped cream forms. 2.) Fold in sweetened condensed milk with a spatula. Ensure it is completely incorporated. 3.) Use a small, serrated knife to cut a circle about ½ inch in diameter (big enough to fit the piping tip) in the top of one puff. If it is hollow, you can fill your puffs with the piping bag and piping tip. If it is tall but there is light choux structure that would block the ice cream, use a clean finger to open up the choux structure. If you are not able to get a hollow puff or if your puffs did not rise, you will freeze the ice cream separately, cut the puffs in half, and fill them with a scoop of ice cream. 4.) Cut circles and open up the rest of your puffs, keeping the circles nearby. 5.) Cut the tip off a piping bag and insert the piping tip. Fill with room temperature ice cream mixture. You may only be able to fit half of it at a time. Pipe into puffs until each puff feels heavy and full. Replace the cut-out circle after filling. Freeze for 6 hours. Any extra ice cream can be frozen in a sealed container.
1.) In a small bowl, use a spoon to mix 2 ½ tablespoons heavy cream or milk with mango preserves. Slowly add a little powdered sugar and mix until completely smooth. Add more powdered sugar until fully combined. If your mixture is too dry add ½ teaspoon of liquid at a time until smooth.
2.) Dip frozen profiteroles (if filled) or profiterole tops (if halved) into the mango glaze. Allow excess to drip off or use a spoon to remove excess. You should have just enough glaze for 14 profiteroles.
3.) Top with sprinkles and enjoy! Remaining profiteroles can be frozen in a sealed container for up to 2 weeks. We like to let our profiteroles sit at room temperature for 15 minutes before enjoying so the ice cream can soften.