INGREDIENTS

INSTRUCTIONS

* Note: See the "Fresh Coconut Ice Cream" recipe which is included in this
collection.
Preheat the oven to 400 degrees. In a saucepan, over high heat, whisk the
butter and milk together, until all the butter has melted. Bring the liquid
up to a boil. Whisk in the sugar. Combine the flour, baking powder and
salt. Slowly stir in the flour mixture and continue to stir until the
mixture forms a ball and pulls away from the sides of the pan. Remove from
the heat and turn into a mixing bowl. Beat the dough on medium speed and
add the eggs, one at a time. Continue beating until the dough no longer
looks slippery. Remove the dough from the mixer and cool. Place the dough
in a pastry bag fitted with a star tip and pipe out 16 golf ball-size
rounds onto a lined baking sheet, about 2 inches apart or use a large spoon
and spoon them onto the baking sheet. Place the pan in the oven and bake
for 10 minutes. Reduce the heat to 350 degrees, and continue to cook for 25
minutes. Do not remove the sheet from the oven until the rounds are firm to
the touch. Cool the shells before filling. Using a serrated knife, slice
the profiteroles in half. Fill each profiterole with the Fresh Coconut Ice
Cream. Drizzle the blueberry coulis over the top the of the profiteroles
and garnish with powdered sugar and fresh mint. This recipe yields 4
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A56 broadcast 09-30-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-06-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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