Delicious homemade profiteroles — crispy on the outside, soft on the inside, and filled with exquisite pastry cream.
Ingredients
- 120 ml of water
- 3 tablespoons of coconut oil
- 120 g of cassava flour
- 1 egg
- A pinch of salt
Preparation
- Preheat the oven to 180°C (356°F).
- In a pot, add the water, coconut oil, and a pinch of salt.
- Sift the cassava flour to make it lighter and prevent lumps from forming.
- Once the liquid starts to boil, remove it from the heat and add the flour all at once.
- Stir vigorously until it forms a ball of dough that pulls away from the sides of the pot.
- Let the dough cool for a few minutes until it's nearly at room temperature.Add the egg and mix thoroughly until it’s fully incorporated into the dough.
- The dough will be solid but very sticky — use two spoons or a piping bag to handle it.
- Line a baking tray with parchment paper. Form small balls about the size of a walnut, making sure they are all the same size.
- Bake for 30 minutes.
- Remove the profiteroles from the oven and make a small cut in each one (where they’ll be filled).
- Return them to the oven for about 5 more minutes to let the steam escape — this helps them become crispier on the outside.
- Let cool completely before filling with pastry cream.
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