Profiteroles with passionfruit cream
Light choux pastry is filled with passionfruit cream and drizzled in chocolate fudge in this delicious profiterole recipe. This dessert is to die for!
Ingredients
- Choux puffs
- 100 gram butter
- 1 cup boiling water
- 1 cup plain flour
- 4 eggs, size 6
- icing sugar, to dust
- Mascarpone filling
- 200 gram mascarpone
- 2 tablespoon icing sugar
- 175 millilitre cream
- 3 to 4 tablespoons fresh passionfruit pulp, sieved to remove seeds
- Chocolate fudge sauce
- 1/2 cup cream
- 2 tablespoon golden syrup
- 1 tablespoon butter
- 1 teaspoon vanilla essence
- 125 gram dark cooking chocolate, broken into pieces
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