Coconut profiteroles with peach and yogurt cream

Ingredients for 1 servings:

• 250 ml water
• 50 g butter
• 1 pinch of salt
• 100 g flour
• 50 g desiccated coconut
• 4 eggs
• 1 pinch of baking powder
• 2 peaches or nectarines
• 1 lemon(s), the juice
• 1 cup of yogurt
• 1 pack of pudding powder (cream) without cooking
• 1 cup of whipping cream or Cremefine
• Sweetener or sugar
• 2 peaches or nectarines
• Chips, coconut chips for garnishing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

approx. 50 pieces

Preheat oven to 225 degrees Celsius (425 degrees Fahrenheit). Bring water to a boil with butter and salt. Add flour and desiccated coconut and stir to form a ball until a white layer forms on the bottom of the pan. Place the ball of dough in a bowl, first beat in one egg on high speed, then gradually stir in the rest, one at a time. Sprinkle with baking powder and stir in. Place the dough in a piping bag fitted with a large star nozzle. Pipe profiteroles at intervals onto a baking sheet lined with baking paper. Bake in the preheated oven for 20 minutes until golden brown. Blanch the peaches, peel them, and pit them. Then puree them with the lemon juice, add the yogurt, and whip with the custard powder. Season to taste with a little sweetener and chill. Whip Cremefine until stiff peaks form, then fold in the peach cream. Cut open the profiteroles and fill them with the cream, garnish the sides with peach slices and coconut chips, and put the lids on. They taste super refreshing! 50 make really mini profiteroles, but you can of course make fewer.