Passion fruit cream adds excitement to this profiterole recipe from Paul Heathcote. Making choux pastry is not the easiest process but if you follow our 'how to' film you won't go far wrong. The chocolate sauce included in this recipe can be a decadent addtion to many other sweet treats.
The folder name
Please choose a different name.
Please enter a name for the new folder.
To begin the profiteroles, preheat the oven to 200ºC/gas mark 6 and grease a metal baking tray
In a saucepan, bring the water, milk, butter, salt and sugar to the boil until the butter has melted. Stir in the flour, and take the pan off the heat
65ml of water
65ml of milk
1/2 tsp sugar
50g of butter
75g of plain flour
Beat the batter vigorously until all of the mix is coming away from the sides of the pan. Allow to cool until just warm
While the flour mixture cools, crack the eggs and whisk in a bowl. In stages, add a bit of the egg mix to the flour, mix and beat in well
To form the choux pastry, either pipe the batter onto the baking sheet or use a teaspoon to drop a small spoonful of the mix approximately 1.5cm wide. Gently flatten the rounds slightly with the back of a fork or with your fingertips
Bake for 15-20 minutes until risen and crisp, opening the door for 30 seconds after 5 minutes to allow some of the steam to escape
To make the passion fruit cream filling, whisk the eggs yolks and caster sugar in a bowl until creamy white in colour, then whisk in the flour
3 egg yolks
65g of caster sugar
20g of plain flour
In a saucepan, bring the milk and vanilla pod to the boil. Remove the pod before adding a little of the hot milk to the yolk mix, whisking vigorously before adding the remaining liquid in stages. Return the mixture to the pan over a low heat and stir with a wooden spoon until the mix becomes thick
250ml of milk
1/2 vanilla pod
Transfer to a bowl, sprinkle over icing sugar to prevent a skin forming, and allow to cool before adding the passion fruit pulp. Gently fold in the whipped double cream and set aside
4 passion fruits
75ml of double cream
For the chocolate sauce, melt the chocolate in a microwave on a low heat for around 1 minute, or in a bain marie. Once melted, set the chocolate aside
100g of dark chocolate
In a saucepan, bring the milk, cream and sugar to the boil. Remove from the heat, then pour over the melted chocolate and whisk well. This sauce will reheat in the microwave if necessary
75ml of milk
25ml of cream
20g of sugar
To assemble the profiteroles, fill a pastry bag with the passion fruit cream. Make a little hole in the choux pastry and pipe the cream into the centre. Alternatively cut the choux pastry in half and spoon in. Pour the chocolate sauce over the profiteroles and serve
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.