About the bake
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. This is a wonderful alternative to the classic cream and dark chocolate Profiteroles. It is probably a little sweeter than the classic recipe but the passion fruit really adds a fruity balance to the dish. Unlike classic Profiteroles this recipe uses mascarpone cheese for the filling which compliments the choux pastry really well.
Method
Step 1:
Preheat the oven to 180°C (160° fan, gas mark 4).
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.
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.
Step 4:
After 2 minutes, remove the pan from the heat and gradually beat in the eggs, one at a time.
Step 5:
Place the pastry mix into a piping bag and leave to cool for about 5-10 minutes.
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.
Step 7:
Place in the oven and bake the profiteroles for 15-20 minutes until completely cooked through.
Step 8:
Remove from the oven and leave on to cool on a baking rack.
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.
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.
Step 11:
To finish dip each profiterole in the melted white chocolate and leave to set, then serve.
Ingredients
For the Choux Pastry
- 80ml Water
- 20ml Milk (whole)
- 30g Unsalted butter (softened)
- 50g Allinson's Plain White Flour
- 2 Large free range egg(s)
- 1 tsp Billington's Unrefined Golden Caster Sugar
For the Filling
- 200g Mascarpone cheese
- 80g Silver Spoon Icing Sugar
- 400g Passion fruit(s) (juice & pulp, seeds removed)
For the topping
- 100g Dark chocolate (melted)
Utensils
- Saucepan
- Piping bag
- Baking sheet
- Whisk
- Heatproof bowl
Recipe Reviews
Incredibly delicious and easy. I ended up needing more egg to get the right choux consistency - probably about half an egg more. I’d recommend beating the eggs before adding them so you can go little by little until the pastry is creamy and a piping consistency.
Ingredients
For the Choux Pastry
- 80ml Water
- 20ml Milk (whole)
- 30g Unsalted butter (softened)
- 50g Allinson's Plain White Flour
- 2 Large free range egg(s)
- 1 tsp Billington's Unrefined Golden Caster Sugar
For the Filling
- 200g Mascarpone cheese
- 80g Silver Spoon Icing Sugar
- 400g Passion fruit(s) (juice & pulp, seeds removed)
For the topping
- 100g Dark chocolate (melted)
Utensils
- Saucepan
- Piping bag
- Baking sheet
- Whisk
- Heatproof bowl