Profiteroles with Whipped Coconut Cream and Caramelized Bananas

Profiteroles with Whipped Coconut Cream and Caramelized Bananas

         

Serves 12

This version of the Italian dessert classic was developed for our magazine's Passover desserts story. The cooked profiteroles may be made up to three weeks ahead and kept in resealable plastic bags in the freezer, and the whipped coconut cream may be made up to four days ahead and kept in the refrigerator. Assemble profiteroles just before serving.

1		cup water
10		tablespoons margarine
1/8		teaspoon salt
2		tablespoons granulated sugar
3/4		cup matzo cake meal
1/4		cup potato starch
5		large eggs, room temperature
6		medium just-ripe bananas
6		tablespoons packed light-brown sugar
1/2		cup freshly squeezed orange juice(optional)
		Whipped Coconut Cream
		1.   Preheat the oven to 400°. Place water, 6 tablespoons margarine, salt, and granulated sugar in a medium saucepan. Bring to a boil over medium heat. Add matzo meal and potato starch at the same time; stir vigorously with a wooden spoon. Mixture will become extremely stiff. Continue stirring for 4 minutes more.
		2.   Transfer mixture to the bowl of electric mixer fitted with the paddle attachment. With the mixer on medium speed, add eggs one at a time, fully incorporating each egg before adding the next. Mixture should be smooth and satiny, but stiff enough to form a mound when dropped from a spoon.
		3.   Fit a pastry bag with a plain coupler. Line two baking sheets with parchment. Fill pastry bag with profiterole batter. Pipe six 2 1/2-inch mounds on each pan, spacing 3 inches apart.
		4.   Transfer to oven, and bake until profiteroles are puffed and golden, about 25 minutes. Transfer to wire rack to cool.
		5.   Slice bananas in half lengthwise; cut each half into thirds. Heat a large skillet over medium heat. Add 2 tablespoons margarine and 1 1/2 tablespoons brown sugar. When margarine has melted and is sizzling, add half the bananas; brown them, about 3 minutes per side. Transfer bananas to a large shallow container to cool in a single layer. Melt another 2 tablespoons margarine with 1 1/2 tablespoons brown sugar in skillet; brown remaining bananas. Transfer to container.
		6.   To make the sauce, add orange juice, remaining 3 tablespoons brown sugar, and two pieces caramelized banana to empty pan. Whisk mixture over medium heat until thick and banana dissolves, about 1 minute.
		7.   Slice tops of profiteroles, leaving a small hinge. Insert two or three pieces of banana. Spoon 2 tablespoons whipped coconut cream onto banana. Serve with sauce.
		Photograph by: Gentl & Hyers

BANANA-APPLE PUDDINGS WITH TOASTED ALMONDS

BANANA-APPLE PUDDINGS WITH TOASTED ALMONDS

SERVES 6

     

1/4		cup plus 1 teaspoon sugar
1/2		teaspoon lemon zest plus
1		teaspoon fresh lemon juice
1 1/2		pounds Golden Delicious apples (about 3), peeled, cored, and cut into 1-inch cubes
3		tablespoons plus 1 teaspoon quickcooking tapioca
4		ripe bananas (about 8 ounces)
1/4		cup plain low-fat yogurt
1/4		cup coarsely chopped almonds, toasted
		1.   Bring 3/4 cup water and the sugar to a simmer in a medium saucepan over medium heat. Stir in lemon zest and juice. Add apples; return to a simmer, and cook, uncovered, about 5 minutes. Add tapioca, and cook, stirring, until fully combined and slightly thickened, about 4 minutes. Let cool completely.
		2.   Transfer apple mixture to a food processor. Add 3 bananas, and process until smooth. Stir in yogurt. Divide among 6 bowls. Chill, if desired. Cut remaining banana into 1/4-inch pieces, and divide among puddings. Sprinkle each pudding with 2 teaspoons almonds. PER SERVING: 186 CALORIES 3 G FAT 1 MG CHOLESTEROL 39 G CARBOHYDRATE 7 MG SODIUM 2 G PROTEIN 3 G FIBER

Angel Food Swirl Cake

Angel Food Swirl Cake

         

Makes 1 ten-inch cake

1 1/4		cups sifted cake flour(not self-rising)
1 1/2		cups sugar, preferably superfine, sifted
		Pinch of salt
1/2		pint (6 ounces) fresh raspberries
1 3/4		cups egg whites(about 12 large eggs)
1		teaspoon cream of tartar
1 1/2		teaspoons pure vanilla extract
		Buttermilk Sorbet
		1.   Preheat oven to 350° with rack in lower third. Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom. Fit paper into pan. Do not grease pan.
		2.   Sift flour, 1/2 cup sugar, and salt together. Sift again into a bowl. Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.
		3.   In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Beat in cream of tartar and vanilla. Increase speed to medium high; beat until whites are nearly stiff. Reduce speed to medium low; beat in the remaining 1 cup sugar, 2 tablespoons at a time. Beat until peaks are almost stiff but not at all dry. Transfer egg whites to large bowl.
		4.   Sift flour mixture over egg whites; fold in gently with large rubber spatula. Gently transfer one-third of batter to tube pan. Spoon 2 tablespoons mashed berries over egg whites. Spoon another third of batter into the pan; repeat with remaining mashed berries. Top with remaining batter. Run a knife through mixture, touching bottom of pan, to eliminate any air pockets. Leave the top very textured with peaks in the meringue; do not smooth.
		5.   Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)
		6.   Invert pan onto its legs or hang it over the neck of a bottle or funnel; let cake stand, in the pan, until completely cool, about 1 hour. Run a knife around edges of the cake to loosen the sides. Unmold cake. Serve with buttermilk sorbet and remaining whole raspberries.
		Photograph by: Gentl & Hyers

Apple-Cinnamon Bundt Cake

Apple-Cinnamon Bundt Cake

       

Serves 10

		For the cake:
2 1/2		cups all-purpose flour
1		tablespoon ground cinnamon
2		teaspoons baking powder
1		teaspoon salt
1/2		teaspoon baking soda
1		cup (2 sticks) unsalted butter, melted
1 1/2		cups packed light-brown sugar
4		large eggs
6		Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
		For the Glaze:
1		cup confectioners’ sugar
1 to 2		tablespoons water
		1.   Preheat oven to 350°. Make the cake: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.
		2.   In a large bowl, combine butter, brown sugar, and eggs. Whisk until smooth. Gradually whisk in dry ingredients just until combined (do not overmix). Using a rubber spatula, fold in apples. Spoon batter into a 12-cup nonstick Bundt pan, and smooth top. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. Cool in pan on rack 15 minutes; invert onto rack to cool completely.
		3.   Make the Glaze: Whisk together confectioners’ sugar and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of wax paper (for easy cleanup); drizzle cake with glaze, and let set before serving.
		Per serving: Per serving: 532 calories; 21.4 grams fat; 6.1 grams protein; 82 grams carbohydrates; 2.5 grams fiber
		Note: If you have a large microwave-safe bowl, use it to melt the butter in the microwave for step two. If your nonstick Bundt pan is old or scratched, coat it with nonstick cooking spray before filling with batter, to ensure the cake releases easily.