Profiteroles with white chocolate and passion fruit cream

  • Total Time

    35m
    • Prep Time

      20m
    • Bake Time

      15m
  • Serves

    15
  • Skill Level

    Easy
  • Dietary Needs

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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.

Method

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

  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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