Choux pastry is a marvel – I love how it comes together in a pan in a huge stodgy ball but by the time it comes out of the oven its light and airy. The profiteroles pictured are the second lot I made yesterday (and pictured in the dark so the pics a bit dodgy) – The first lot got demolished with no cream, sauce or chocolate before I could even get back in the kitchen. Vultures I tell you!
I’ve had my ups and downs with making choux pastry over the years but have finally sorted my ideal recipe out. I never use as many eggs as traditional recipes say – My mixture just went too sloppy and resulted in flat profiteroles/eclairs. Not any more!
Passion Fruit & White Chocolate Profiteroles
Print recipe
Ingredients
- 75g Butter
- 2 pinches Salt
- 175ml Tepid Water
- 100g Plain Flour
- 2 Large Eggs
- 100g Double Cream (plus extra 2 tablespoons for the White Chocolate Fondant)
- 3 tablespoons Passion Fruit Coulis (Or you can use the flesh of 2 whole passion fruits)
- 100g White Chocolate (Or half a white chocolate Easter Egg?)
Note
I didn't use the white chocolate fondant on every profiterole - you can do but it can be time consuming to spread on each one. Have some in a pot to spoon out instead?
Directions
| 1. | |
| Put the Butter, Salt and water into a pan and heat up. As soon as the butter starts melting take off the heat and stir until fully melted. | |
| 2. | |
| Drop the flour into the pan in one swift move and stir like crazy.This is the fun science bit. You will get a thick paste like substance. Allow yourself to go 'Oooh!' | |
| 3. | |
| Put the pan back on the heat for 1-2 minutes continuing to stir. All the flour should be well combined and there should be a slight sheen on the dough. | |
| 4. | |
| Remove the dough from the pan and leave to cool completely - I use a a separate metal pan or bowl as this cools it quickly. | |
| 5. | |
| While you are waiting for the dough to cool, preheat the oven to 200C | |
| 6. | |
| Whisk the 2 eggs - Hand whisk is fine. | |
| 7. | |
| When the dough is cool, add the eggs gradually using an electric whisk, making sure fully combined | |
| 8. | |
| Your mixture should be still fairly think. I transfer mine to a large disposable piping bag with a 1cm hole cut in the bottom. | |
| 9. | |
| Pipe 2cm blog onto a lined baking tray - I get 12 blobs per tray | |
| 10. | |
| Bake in the oven for 15 minutes. | |
| 11. | |
| Open and close the oven door then reduce the heat to 175C for a further 3 minutes. | |
| 12. | |
| Remove from the oven and prick with a sharp knife to allow the steam to escape. Place back in the oven for another 3 minutes (check they are not burning if on the top of the oven) I also swap the trays around to get an even bake at this point. | |
| 13. | |
| Remove after cooking and place as quickly as possible on a wire rack. | |
| 14. | |
| Whisk the double cream until thick. Add the passion fruit coulis and continue to whisk until it is thick enough to pipe. | |
| 15. | |
| Melt the chopped white chocolate in a microwave - stirring after each 30 second interval until melted. It normally takes me 4 x 30 second bursts. | |
| 16. | |
| Stir through, the 2 tablespoons of double cream and ta-da! you have a fondant like mix. | |
Another fine collection of Bake of the Week entries, last week. I’m rounding up a few hours later than usual due to the mother of all migraines last night/this morning.
I must give a special mention to this amazing Mr Tumble birthday cake by Mummy Whiskers
One of my most favourite combinations ever is Chocolate Orange and Jenny from Mummy Mishaps certainly didn’t disappoint with this cake
I will admit to having a little bread jealousy (I’m sure thats a thing?) of this wonderfully soft bread by ET Speaks From Home
And yet more bread from ET Speaks from Home – The flavours must have been jumping out with this Rosemary Focaccia with Piquant Peppers
And I’m saving a special one for last with Hijacked By Twins Cinnamon Breakfast Loaf – We’re all coming round for breakfast, Kirsty!
Our linky is now open for this week’s Bake of the Week. Please grab the badge and include it in your post to let everyone else know you are part of Bake of the Week.
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This Passion Fruit & White Chocolate Profiterole recipe is entered into the following links … Recipe of the Week (A Mummy Too), Tasty Tuesdays (Honest Mum), Made with Love Mondays (Javelin Warrior)
Oh wow these look and sound so delicious! I love passion fruit, it has to be one of my favourite fruits! All linked up and thank you for the lovely mention x
Oh you are so punctual! Thanks so much for linking up again x
Such a heavenly looking dessert. I love the sound of the passion fruit with white chocolate, yum.
Thanks Julie – Its definitely a popular combination in our house!
Such a delicious combination and the profiteroles turned out beautifully! I can see why they didn’t last long at all 😉 It’s so typical to see chocolate drizzle, so it’s refreshing to see a change-up. I may be starting right at it, but I think the 2 eggs are missing from the ingredient list…? Thanks so much sharing with Made with Love Mondays and welcome to the series!
Oh well spotted – thanks for being so beady eyed! All fixed now. Thanks for the welcome into the MWLM gang 🙂
I love the sound of passion fruit and white chocolate! I haven’t made choux pastry for ages, this looks delicious 🙂
Thanks Petra – I always have to have a disaster bake after a long break from choux pastry but it soon comes back to me!
oooooh how good do they look? yummy what a delicious flavour combination too x
Thanks Jenny – They tasted rather yummy too (although I didn’t get to eat many!) x
Wow. That looks yummy. Thanks for letting me know about the link up. I’ll be sure to link up anytime I have something to share.
These look and sound amazing! I have yet to try making choux pastry though!!It´s also hard to get hold of passionfruit where I live unfortunately! The chocolate orange cake looks divine too!
*jumps up and down* I can make choux pastry!! Its one thing I like making but not eating! Not sure why- my husband would love these though. Beautiful photos, as ever 🙂
x x
Makes me want to break out my piping bag and get some choux pastry made! I’m not a huge fan of normal cream filled profiteroles, these are far more appealing to me, I love passion fruit! x
COR! I am now well hungry after seeing all this. I’ll be honest, I’ll never be able to make anything like this. I am just a bit rubbish a things like this, but it’s OK. Can I come round to yours and you can make me some??? 🙂 x
making me hungry!
Oh wow too much loveliess in one post, I want it all! Thanks for linking up to #tastytuesdays
How do you do it?? Those look so fab!! I really need to try these. Will let you know how my attempt goes!