Profiteroles

Step 1
In a medium pan bring to the boil the milk, butter, coconut sugar, vanilla and sea salt. Get together your dry ingredients into a bowl and put to one side whilst your milk is coming to the boil

Step 2
Remove the pan from the heat and beat in the tapioca flour, coconut flour, and baking powder rapidly with a wooden spoon until smooth. You must work fast with this otherwise the mixture can become lumpy. The mixture should come away from the sides and form a nice ‘ball' of choux dough, if it doesn't then return the pan to a low heat and cook until it does, stirring continuously. Leave to cool for a few minutes

Step 3
Whisk one egg then beat into the mixture, if needed whisk the second egg and carefully add a teaspoon at a time. The mixture should reluctantly fall from the spoon. It should be stiff and not runny – when you prod a wet finger into the dough it should leave a dent. You may not need all of the eggs for this so definitely go with your instincts! If your mixture becomes lumpy run it through a food processor on low until well combined

Step 4
Place a round piping tip into a piping bag (I use a 2A) then fill the piping bag with the dough, push out any air and twist the end. Place the piping bag into the refrigerator until needed

Step 5
Place the air fryer basket into the pot of your Ninja Health Grill && Air Fryer then close the lid and press Air Fry. Set the temperature to 170°C and the time to 13 minutes. Wait for the unit to pre-heat

Step 6
Once pre-heated remove your piping bag from the refrigerator and pipe 5 circles carefully into the basket. Make sure that they are an inch apart and about 5cm/2″ in diameter. Using a wet finger gently press down any bumps. Close the lid and return the piping bag to the refrigerator

Step 7
After 10 minutes has passed open the lid and pierce each choux bun with a skewer. Close the lid and cook for a further 3 minutes. Remove the basket with oven mitts then leave to cool for a couple minutes. Lift the basket and using the back of a wooden spoon knock the bottom where any dough has cooked through the basket. This will release them from the basket. Pierce the choux buns again and leave to cool on a wire wrack. Repeat the process all over again for the remaining dough

Step 8
It's now time to make your whipped coconut cream. Remove your tins of chilled coconut milk from the fridge. Open the tins, poke a hole into the creamy top layer and drain out all of the water. Scoop out all of the solid cream into a large mixing bowl. Add the remaining ingredients into the cream and whisk using large strokes to beat in as much air as possible. This will make the cream nice and fluffy and light. Once the cream forms large stiff peaks it is done. Transfer into piping bags and use a large round or star tipped nozzle

Step 9
For the glaze, place the chocolate over a double boiler on a low heat until melted then add the butter and stir until smooth

Step 10
Take your whipped cream and insert the piping tip into the bottom of the profiterole. Pipe in the cream until full. Alternatively slice the bun in half and then spoon in some cream then place the lid on top. Repeat until all buns have been filled

Step 11
Either dip each choux bun into your glaze or assemble onto a plate and drizzle all over. Sprinkle over a little gold lustre dust for decoration if you wish. Serve immediately