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1
Preheat the oven to 375u00b0F. Ensure the rack is in the middle of the oven. Line a baking sheet with parchment paper.
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2
For the choux pastry, in a pot over medium heat, bring the milk, water, butter, sugar and salt to a boil.
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3
Remove from the heat and add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a smooth ball. It should pull away from the sides of the pot.
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4
Put your pot back onto the stove and cook over low heat for about 2 minutes, stirring constantly. Remove from the heat and let cool for a few minutes. Add the eggs one at a time, beating hardcore with a wooden spoon after each addition, until the dough is smooth.
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5
Fill a pastry bag with a 1-cm plain tip and fill it with the dough. Pipe 18 golf ball-sized balls onto the baking sheet. If you have any peaks, smooth them out so that you have a clean top.
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6
Bake until golden, about 35 minutes. Turn off the oven, open the oven door partially and let the balls dry for about 15 minutes. Let cool completely before slicing in half and filling.
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7
For the filling, whip the cream, sugar and lime zest until smooth and firm. Fold in the coconut.
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8
Cut open your profiteroles, place approximately a tablespoon of filling inside, put the top on, drizzle with melted nutella and garnish with some more toasted coconut on top.
