Dark Chocolate Coconut Profiterole Chef Aaron Davis (IG: @chefaedavis) / Pastry Lead @ Chateau Luxe

Ingredients for Pate A Choux Dough:
• 200 g. water
• 200 g. milk
• 200 g. butter, unsalted
• 7 g. salt
• 15 g. sugar
• 200 g. bread flour
• 7-8 eggs

Method for Pate A Choux Dough:
1. Add the water, milk, butter, salt, and sugar to a pot and bring to a boil.
2. Remove from the heat and add the bread flour.
3. Stir with a wooden spoon or rubber spatula until a thick paste forms.
4. Return to the heat and cook until a skin forms on the bottom of the pot.
5. Remove from the heat and transfer into the bowl of an electric mixer; paddle for 1 min on low speed.
6. Add half of the egg mixture and paddle until incorporated.
7. Continue adding egg until reaches the proper consistency. To test, it should taper smoothly off of the paddle or a spatula, or should create a smooth hourglass when taken between two fingers
8. Pipe to desired shape and size. Top with pre-cut and chilled craquelin.
9. Bake at 350 F convection until deeply browned in color (35 – 40 mins).

Ingredients for Craquelin:
• 200 g. brown sugar
• 160 g. butter, unsalted
• 180 g. ap flour
• 20 g. cocoa powder

Method for Craquelin:
1. Cream the brown sugar and butter.
2. Scrape the bowl, and add the dry ingredients.
3. Mix until a dough comes together.
4. Press into a puck, wrap in plastic, and refrigerate for 30 mins minimum or until
needed.
5. Sheet to 1/8 in. thick and cut to the desired shape/size.
6. Chill before baking.

Ingredients for Coconut Dark Chocolate Cremeux:
• 520 g. The Perfect Purée Coconut Puree, thawed
• 520 g. cream
• 210 g. egg yolks
• 100 g. sugar
• 570 g. dark chocolate

Method for Coconut Dark Chocolate Cremeux:
1. Make a crème anglaise with the Coconut puree, cream, yolks and sugar.
2. Pour over the chocolate.
3. Immersion blend to emulsify.
4. Refrigerate overnight with plastic on the surface.

Ingredients for Smoked Salted Milk Choco Whipped Ganache:
• 7 g. gelatin sheet, gold
• 812 g. cream
• 10 g. smoked salt
• 180 g. milk chocolate

Method for Smoked Salted Milk Choco Whipped Ganache:
1. Bloom the gelatin in ice water.
2. Bring the cream and salt to a boil.
3. Pour over the chocolate. Add the gelatin and emulsify with a hand blender.
4. Refrigerate overnight before using.
5. Whip to stiff peaks and pipe as desired.

Ingredients for Brown Sugar Pineapple:
• 454 g. pineapple, small dice
• 70 g. brown sugar
• 5 g. vanilla bean paste

Method for Brown Sugar Pineapple:
1. Combine all ingredients.
2. Allow to sit for 30 mins.
3. Strain off the juice, set aside.
4. Add the pineapple to a skillet and allow to gently caramelize.
5. Add the juices to the pan and cook to reduce; 7-10 mins.
6. Cool completely before using.