Profiteroles & Passion Fruit Cream Recipe - Great British Chefs

Ingredients

• 65ml of water
• 65ml of milk
• 50g of butter, diced, plus more for greasing
• 1/2 tsp sugar
• 75g of plain flour, sifted
• 2 eggs
• 1 pinch of salt
• 4 passion fruits, pulp scraped out and reserved
• 3 egg yolks
• 20g of plain flour, sifted
• 65g of caster sugar
• 250ml of milk
• 1/2 vanilla pod, split and seeds scraped out
• icing sugar
• 75ml of double cream, whipped
• 100g of dark chocolate, 70% cocoa
• 75ml of milk
• 25ml of cream
• 20g of sugar