Title: Vanilla bean profiteroles
 Categories: E.
      Yield: 4 Servings
 
      1    Stick unsalted butter
      1 c  Milk
      2 tb Sugar
      1 c  Flour
    1/2 ts Baking powder
        pn Salt
      5    Eggs
      1 pt Coconut Ice Cream
      2 c  Blueberry Coulis
           Shaker of powdered sugar
           Sprigs of fresh mint
 
  Preheat the oven to 400 degrees F. 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 speeds 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 the 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 F. 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
  profiteroles with the Coconut Ice Cream. Drizzle the blueberry coulis
  over the top the of the profiteroles and garnish with powdered sugar
  and fresh mint.
  
  Yield: 4 servings