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Profiteroles stacked on top of a cake stand and drizzled with white chocolate Tried & Tested

Profiteroles with white chocolate and passion fruit cream

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1.5 stars based on 2 ratings

This wonderful Shelina Permalloo choux pastry recipe is a delight to make and truly delicious with a tropical passion fruit cream filling, balanced delicately with a white chocolate topping.

Key Information

  • Prep:
  • Bake:
  • Serves:15
  • Skill level:easy

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Ingredients

For the choux pastry

  • 80ml 2¾ fl oz Water
  • 20ml ¾ fl oz Milk (whole)
  • 30g 1⅛ oz Butter (unsalted)
  • 50g 1⅞ oz Plain white flour (we use Allinson) Plain white flour
  • 2 2 Egg(s) (free range) large
  • 1tsp 1tsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar

For the filling

  • 200g 7⅛ oz Mascarpone cheese
  • 80g 2⅞ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 400g 14⅛ oz Passion fruit(s) juice and pulp, seeds removed

For the topping

  • 100g 3½ oz White chocolate melted

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160° fan, gas mark 4).

  2. Classic mode Step 2

    To make the choux pastry, add the water, milk, butter and sugar in a pan and heat until all the butter has melted and the sugar has dissolved. Add the flour and quickly beat into the wet ingredients using a wooden spoon until completely combined and forms a ball.

    Ingredients for this step

    • 80ml 2¾ fl oz Water
    • 20ml ¾ fl oz Milk (whole)
    • 30g 1⅛ oz Butter (unsalted)
    • 1tsp 1tsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 50g 1⅞ oz Plain white flour (we use Allinson) Plain white flour
  3. Classic mode Step 3

    Turn the heat down to a low/medium heat and keep beating this mixture for around 2 minutes, to cook out the flour. Don’t worry too much if the flour sticks to the bottom of the pan as this is normal.

  4. Classic mode Step 4

    After 2 minutes, remove the pan from the heat and gradually beat in the eggs, one at a time.

    Ingredients for this step

    • 2 2 Egg(s) (free range) large
  5. Classic mode Step 5

    Place the pastry mix into a piping bag and leave to cool for about 5-10 minutes.

  6. Classic mode Step 6

    Next line a baking sheet with parchment paper or a silicone mat. Snip off the end of the piping bag to about 1cm, and pipe rounds of the pastry onto the baking sheet. When you have finished, dip your index finger in a bit of water and press down onto every profiterole giving each one an even finish on the top.

  7. Classic mode Step 7

    Place in the oven and bake the profiteroles for 15-20 minutes until completely cooked through.

  8. Classic mode Step 8

    Remove from the oven and leave on to cool on a baking rack.

  9. Classic mode Step 9

    For the cream, place the passion fruit in a sieve and use the back of a spoon to push through all the juice and pulp, ensuring there are no seeds.

    Ingredients for this step

    • 400g 14⅛ oz Passion fruit(s) juice and pulp, seeds removed
  10. Classic mode Step 10

    Add the mascarpone and icing sugar to the passion fruit juice and whisk together using a hand-held mixer until light and airy. Place into a piping bag and pipe into the cooled profiteroles.

    Ingredients for this step

    • 200g 7⅛ oz Mascarpone cheese
    • Icing sugar
  11. Classic mode Step 11

    To finish dip each profiterole in the melted white chocolate and leave to set, then serve.