Pineapple Cream Puffs(Profiteroles)

Special desserts can be prepared with simple and minimal ingredients!

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 12 Cream Puffs
Author Sonia


For Pineapple Curd

  • 1 cup fresh pineapple finely chopped
  • 1/3 cup sugar
  • 3 egg yolks
  • 2 tablespoons cornstarch
  • pinch of salt
  • 2 tablespoons butter
  • Zest of 1 lemon

For Pastry Puff

  • 1/2 cup unsalted butter cubed
  • 1/2 cup coconut milk
  • 1/2 cup water
  • pinch of salt
  • 1 cup flour
  • 4 large eggs plus 1 for egg wash)



  1. For Pineapple Curd: In a saucepan, whisk together the pineapple, sugar, egg yolks, cornstarch and salt.

  2. Turn heat to medium and whisk constantly until mixture thickens, about 5 minutes. Remove rom heat and whisk in the butter and lemon zest. Set aside.

For Pastry Puff:

  1. In a saucepan, add the butter, coconut milk, water and salt. Heat to medium.
  2. When it comes to a boil, reduce heat to medium/low and whisk in the flour. Using a wooden spoon, mix well to incorporate the flour.
  3. Stir until dough pulls away from the sides of saucepan, about 3 minutes. Transfer dough to a mixing bowl and let cool.
  4. Add in the eggs one at a time until well combined. Transfer dough to a large pastry bag. Pipe 1 1/2-2 inch mounds onto a baking sheet lined with parchment paper.
  5. Smooth out any sharp peaks and brush with egg wash. Bake in a preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for another 15 minutes.
  6. Remove from oven and let cool. Two hours before serving, slice a little cap off the top of each pastry. Pipe in the pineapple curd to each one, place pastry tops back on. Dust with powdered sugar. 

Recipe Notes

The pastry can be prepared a day ahead. Do not fill until 1 to 2 hours before serving.