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.


Passion fruit profiteroles

White chocolate sauce

  • 150 g white chocolate
  • 50 ml double cream
  • Tonka bean
  • 2 pinches of cinnamon


Passion fruit profiteroles

  1. Prepare the profiteroles and the pastry cream - click on the links for both methods.
  2. Remove the pulp of the passion fruits, and cook it for a few minutes to get a reduced juicy purèe with the seeds in.
  3. Pass them through a strainer to get a smooth coulis.
  4. Incorporate this tangy passionfruit coulis into the pastry cream, and fill the cream into a piping bag.
  5. Make an 'X cut' on the bottom of the pastries and fill them with the cream through this slot.
  6. Sprinkle the profiteroles with icing sugar.

White chocolate sauce

  1. Melt the chocolate in the cream.
  2. Grate some fresh tonic beans into the pot and add the cinnamon.
  3. Pour some white chocolate sauce over the profiteroles.
Passion Fruit Profiterole - Photo by © Reka Csulak

Passion Fruit Profiterole - Photo by © Reka Csulak

Did YOU try this recipe?


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