Profiteroles with Whipped Coconut Cream and Caramelized Bananas

By Martha Stewart (16,118 recipes)
Profiteroles with Whipped Coconut Cream and Caramelized Bananas

Description

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

Ingredients

  • 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

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  • Yield
  • servings:12

Instructions

Read the preparation instructions at Martha Stewart


Discussion


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