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!
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.nzwomansweeklyfood.co.nz.
Ingredients
- Choux puffs
- 100 grams butter
- 1 cup boiling water
- 1 cup plain flour
- 4 eggs, size 6
- icing sugar, to dust
- Mascarpone filling
- 200 grams mascarpone
- 2 tablespoons icing sugar
- 175 millilitres cream
- 3 to 4 tablespoons fresh passionfruit pulp, sieved to remove seeds
- Chocolate fudge sauce
- 1/2 cup cream
- 2 tablespoons golden syrup
- 1 tablespoon butter
- 1 teaspoon vanilla essence
- 125 grams dark cooking chocolate, broken into pieces
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