In the last 2 weeks, I'm just thinking about the marvellous marriage of tastes and textures of passion fruit, vanilla and warming spices.
As a result of this brainstorming, I've created a vanilla-passion fruit cream filling and quickly prepared some profiteroles too, according to the basic recipe I've published a few months ago.
Ingredients
Passion fruit profiteroles
- Choux pastry balls for profiteroles - click for the recipe
- 5 passion fruits
- Pastry cream - click for the recipe
White chocolate sauce
- 150 g white chocolate
- 50 ml double cream
- Tonka bean
- 2 pinches of cinnamon
Instructions
Passion fruit profiteroles
- Prepare the profiteroles and the pastry cream - click on the links for both methods.
- Remove the pulp of the passion fruits, and cook it for a few minutes to get a reduced juicy purèe with the seeds in.
- Pass them through a strainer to get a smooth coulis.
- Incorporate this tangy passionfruit coulis into the pastry cream, and fill the cream into a piping bag.
- Make an 'X cut' on the bottom of the pastries and fill them with the cream through this slot.
- Sprinkle the profiteroles with icing sugar.
White chocolate sauce
- Melt the chocolate in the cream.
- Grate some fresh tonic beans into the pot and add the cinnamon.
- Pour some white chocolate sauce over the profiteroles.
Passion Fruit Profiterole - Photo by © Reka Csulak
