Profiteroles & Passion Fruit Cream Recipe
Chocolate and passion fruit are paired in this chocolate profiteroles recipe from Paul Heathcote. These profiteroles are absolutely addictive to make
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Piping bag
- Cooling rack
- Kitchen scale
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Baking sheet
- Parchment paper
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
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
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