Additional Ingredients

200 grams	Mascarpone Cheese
80 grams	Golden Icing Sugar (Billington's)
400	Passion fruit Juice and pulp (seeds removed)

Further Additional Ingredients

100 grams

White Chocolate (Silver Spoon Create) melted

How to make Shelina Permalloo's Profiteroles with Passion Fruit Cream Filling & White Chocolate

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1. Pre heat the oven to 180°C/160° fan/Gas 4.
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
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. After 2 minutes, remove the pan from the heat and gradually beat in the eggs, one at a time.
5. Place the pastry mix into a piping bag and leave to cool for about 5-10 minutes.
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. Place in the oven and bake the profiteroles for 15-20 minutes until completely cooked through.
8. Remove from the oven and leave on to cool on a baking rack. Make sure they are completely cooled down before piping with the cream and finishing with the chocolate.
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.
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.
11. To finish dip each profiterole in the melted white chocolate and leave to set, then serve.

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