The Recipe
Profiteroles with Whipped Coconut Cream and Caramelized Bananas
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
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
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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