Profiteroles with passion fruit cream and chocolate sauce
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.
Ingredients
Choux pastry
- 65ml of water
- 65ml of milk
- 50g of butter , diced, plus more for greasing
- 1/2 tsp sugar
- 75g of plain flour, sifted
- 2 eggs
- 1 pinch of salt
Passion fruit cream
- 4 passion fruits , pulp scraped out and reserved
- 3 egg yolks
- 20g of plain flour, sifted
- 65g of caster sugar
- 250ml of milk
- 1/2 vanilla pod, split and seeds scraped out
- icing sugar
- 75ml of double cream, whipped
Chocolate sauce
- 100g of dark chocolate , 70% cocoa
- 75ml of milk
- 25ml of cream
- 20g of sugar
Equipment
- Bain-marie
- Piping bag and nozzle
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
- 65ml of water
- 65ml of milk
- 1/2 tsp sugar
- 50g of butter
- 75g of plain flour
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
- 2 eggs
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
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
- 3 egg yolks
- 65g of caster sugar
- 20g of plain 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
- 250ml of milk
- 1/2 vanilla pod
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
- icing sugar
- 4 passion fruits
- 75ml of double cream
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
- 100g of dark chocolate
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
- 75ml of milk
- 25ml of cream
- 20g of sugar
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
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Profiteroles with passion fruit cream and chocolate sauce
