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1
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.
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2
Bring the liquid up to a boil.
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3
Whisk in the sugar.
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4
Combine the flour, baking powder and salt.
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5
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.
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6
Remove from the heat and turn into a mixing bowl.
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7
Beat the dough on medium speeds and add the eggs, one at a time.
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8
Continue beating until the dough no longer looks slippery.
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9
Remove the dough from the mixer and cool.
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10
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.
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11
Place the pan in the oven and bake for 10 minutes.
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12
Reduce the heat to 350 degrees F. and continue to cook for 25 minutes.
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13
Do not remove the sheet from the oven until the rounds are firm to the touch.
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14
Cool the shells before filling.
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15
Using a serrated knife, slice the profiteroles in half.
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16
Fill each profiteroles with the Coconut Ice Cream.
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17
Drizzle the blueberry coulis over the top the of the profiteroles and garnish with powdered sugar and fresh mint.
