½ cup Tapioca Starch (or Arrowroot starch - Keto-Friendly )
2 eggs
salt
Filling:
Coconut Whipped Cream (OR use the solid coconut cream from a can of coconut milk)
Chocolate Ganache (Recipe Below)
Instructions
Preheat oven to 350F.
Mix Coconut oil, milk and salt in a small pan. Over medium heat, bring the mixture to a violent/rolling boil.
Once the mixture starts splattering, continue to let it simmer for few minutes. It needs to reach a HIGH enough temperature in order to activate the other ingredients.
Immediately transfer to another bowl. Add all the tapioca starch. Mix with a wooden spoon until you get a STIFF pale paste. (If your mixture is runny, just pour everything back into the pan and heat while mixing until you get to a stiff paste).
Add first egg and quickly mix. Make sure to be quick to avoid cooking the egg. Then add the second egg and mix.
You should have a smooth, glossy paste. It should resemble bread dough. (Whenever the batter looks runny, place it back on the stove to make it form a paste again. It will become runny but once cooled it will solidify.)
Transfer to a piping bag (or a ziplock bag with the tip cut off).
On a lined baking tray, pipe 1" rounds, about 2" apart. When piping out the batter make sure there is enough height so they that they will come out puffy.
Bake for 15 minutes. Turn off oven and let it sit there for 15 minutes before removing.
Once cooled, fill with cream and drizzle chocolate ganache. Serve immediately.
Notes
The pastry is the best on the day. Any remaining pastries can be stored in the fridge for 2-3 days. Make sure to heat it up again before assembling and serving, because it hardens. If you have already assembled your profiteroles make sure to fridge it to prevent the cream from melting.Let it thaw out completely before serving.