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 too astray. The chocolate sauce included in this recipe would be a decadent addtion to many other sweet treats. For more desserts, have a look at our dessert recipe collection
Method
1.
To begin the profiteroles, preheat the oven to 200ºC/gas mark 6 and grease a metal baking tray
2.
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
3.
Beat the batter vigorously until all of the mix is coming away from the sides of the pan. Allow to cool until just warm
4.
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
5.
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
VideoVideo: Make choux pastry
6.
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
7.
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
8.
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
9.
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
10.
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
Melting chocolate
To melt the chocolate break it into pieces, put it in a bowl and rest the bowl on a saucepan of simmering water over a low heat. Make sure that the water doesn't touch the bottom of the bowl
11.
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
12.
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
Send us feedback on this Profiteroles recipe