Chocolate Profiteroles with Chocolate Passionfruit Pastry Cream

Chocolate ProfiterolesChocolate Profiteroles

Chocolate Profiteroles


Chocolate and Passionfruit Pastry Cream
  • 500ml milk
  • 6 large egg yolks
  • 120g caster sugar
  • 40g cornflour, sifted
  • 200g dark chocolate, melted
  • 125ml passionfruit juice (from approximately 10 passionfruits, strained)
  • 60ml cream
Chocolate Choux Pastry
  • 110g plain flour
  • 20g Dutch-processed cocoa powder
  • 100ml water
  • 80ml milk
  • 100g unsalted butter
  • 1/4 tsp salt
  • 1 Tbl sugar
  • 4 large eggs
Chocolate and Passionfruit Pastry Cream
  1. Fill a large bowl, big enough to fit your pan, with ice and water and set aside.
  2. In a heavy-based saucepan, bring the milk to a gentle simmer. Meanwhile in a mixing bowl, whisk egg yolks, sugar and cornflour until pale and thick. While whisking the eggs, add in a little bit of hot milk to temper the eggs then slowly pour in the rest while still whisking. Pour this mixture back into the saucepan and return to the heat.
  3. Bring to a boil over a medium heat, whisking constantly. Stir in the chocolate and passionfruit juice and cook for a further minute or until it has thickened then plunge the bottom of the pan into the bowl of iced water to stop it from cooking. Scrape pastry cream into a bowl and place a sheet of cling-wrap over the entire surface and cool. Once cold, you can keep the crème patisserie in the fridge for up to three days. Whisk cream into soft peaks then gently fold it through the chilled pastry cream.
Chocolate Choux Pastry
  1. Preheat oven to 210°C degrees. Line two baking sheets with parchment paper.
  2. Sift flour and cocoa together and set aside. Combine water, milk, butter, salt and sugar in a saucepan over medium heat and bring to a boil. Sift in the flour mix, stirring to combine completely. Cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan into a ball of dough. Transfer to a bowl and with your stand or electric hand mixer, beat batter until mostly cool, about 5-10 minutes.
  3. Beat in the eggs, one at a time (adding the next after the previous egg has been mixed in well) and beat until it’s smooth and shiny. Transfer batter to a pastry bag fitted with a large round tip. Pipe 2.5 x 2.5cm choux mounds about 2cm apart on the baking sheets.
  4. Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.
  5. Bake the choux until well-puffed and turning lightly golden in color, about 10 minutes. Lower the temperature to 180°C and continue baking until well-colored and dry, about 15-20 minutes more. Remove to a rack and cool. Can be stored in an airtight box overnight.
To assemble profiteroles
  1. Place pastry cream in a large piping bag with a small piping tip. Using a small paring knife, poke a small gap at the base of each profiterole then stick in the piping tip and fill the choux puffs with pastry cream. To finish, dip tops of the profiteroles into melted or tempered dark chocolate (about 200g) and leave to set. Store in an airtight container in the fridge.

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