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
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
Fill a large bowl, big enough to fit your pan, with ice and water and set aside.
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.
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 patissiere in the fridge for up to three days. Whisk cream into soft peaks then gently fold it through the chilled pastry cream.
Preheat oven to 210°C degrees. Line two baking sheets with parchment paper.
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.
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.
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.
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.
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.
{ 39 comments… read them below or add one }
These look amazing! I’m not a huge fan of plain cream in profiteroles so the idea of chocolate and passionfruit sounds heavenly! Miss give them a go!
FoodNerd x
foodnerd4life recently posted..Please Allow Me To (Duck and) Waffle On
I loooove that cream! Yum!
woooooooooow!!
delicius.. Love that combination!!! :)
It’s been a while since I baked these. Love the idea of dipping it in chocolate. This is so gonna happen in my kitchen soon!
Kankana recently posted..Baked Eggs With Spinach
ooh chocolate and passionfruit – one of my favourite flavour combos!
Jacq recently posted..The Merrywell, Southbank
holy profiteroles, is this real life? i too am a passionfruit swiper, they’re so dang delicious and zingy!
Angela @ the fairy bread chronicles recently posted..Nutella Brownies
They look amazing.. Yummie!!!
Liebe Grüße Trina ♥
I’m a huge fan of choux and of the combination of passion fruits and chocolate. This recipe looks amazing, I have to try it!
Kim recently posted..Truc de la ménagère: les légumineuses cuites à la mijoteuse
I’m in love with the light of your pics! Did you use a strobe? The contrasts are so great.
And well, I would love to eat one (or two, or three…) of these profiteroles right now with my morning coffee!
christelle is flabbergasting recently posted..Sandwich de porc effiloché (pulled pork) au four : miaaaaam !!
Hi Christelle, thank you! I use all natural light through my glass back door. I just got really lucky this time with a beautiful summer evening :)
They look so amazing and perfect! I really want to make them right now!
Lokness @ The Missing Lokness recently posted..Molten Chocolate Cakes with Raspberry Filling
Your photos are stunning.
This is something we are all familiar with but you’ve just made it look like something we haven’t! Just pure beauty Karen.
great set of photos! i love passionfruit but have yet to explored pairing it much with chocolate. do u think i can sub passion fruit puree with the passion fruit juice if i cant find fresh passion fruit?
Hi Chelle, you can substitute it with purée if you wish, though I can’t say that it’ll taste the ‘same’ as using the fresh stuff. Then again, the passionfruit purée that I have here in the stores are pretty bad so if you have a purée that you like, then go for it :)
Gorgeous food photography, just stunning! Looks and sounds delicious. :@)
Mmmm, that looks delicious. I know I definitely don’t use passionfruit as much as I should!
Amanda recently posted..Review: Sushi Hotaru
Amazing photos, recipe sounds good as well!
Fred recently posted..Grilled sole with mango salsa and lime # 58
These look incredible Karen! I still have the passionfruit puree ordered from the dessert dego so I’m thinking of making that choc passionfruit cream to have on its own.. mmmm
Phuoc’n Delicious recently posted..Chi Chi, Canley Heights
That sounds like an awesome combo. Almost makes regular profiterole fillings seem to dull and ordinary. Love the inspiration for the idea :)
Simon @ the heart of food recently posted..The Adventures of the Little Chef – Book Review
OHMYGOLLY! please give me some of that!:):) I’ve never been a fan of Passionfruit before but this might just be the thing to change my mind:):)
I am hot and bothered just looking at this! Passion fruit and chocolate: best friends for life. Awesome recipe Karen!
Anna @ The Littlest Anchovy recently posted..Pasta with Bread Crumbs and Anchovies
Double the chocolate and passionfruit? Score! Seriously Karen these are wicked. Very wicked!
Peter G | Souvlaki For The Soul recently posted..Lamb Burgers with a Chargrilled Watermelon Salad
This looks like a match made in heaven! I love passion fruit (called lilikoi here) and I love chocolate. This recipe makes me smack my forehead and say, “Of course!” I’ll be making these the next time I see lilikoi at the farmers market. Mahalo!
Tripe chocolate profiteroles! I have heard of chocolate crème pâtissière (although have only so far made vanilla which I am slightly addicted to, especially when folded into whipped cream to make crème légère) but chocolate choux pastry too?! Mmmmmm! Love this idea!
This. looks. incredible! Love how we both had choc passionfruit on the brain ;)
These look incredible! I have to say, I was never a big profiterole fan, until I went to culinary school and actually made them by scratch (I blame my aversion on bad ones). I love this combination of chocolate and passionfruit–which is hands down my favorite fruit. Unfortunately, its a bit hard to come by in the US…I remember the days of studying abroad in Australia (Brisbane) and being able to buy bags and bags of them at the farmer’s market.
This recipe has already been pinned and saved to my bookmark folder! So glad to have discovered your blog :)
I recently discovere the joys of profiteroles, adding cocoa in the batter sounds so intriguing, I must try it out. Beautiful pictures by the way, I love the dark moody food photos.
So it was you who swiped all the passionfruit! Gorgeousness in a little choux pastry cup. Love your work.
The Food Sage recently posted..Qu of the Week: Should supermarkets be regulated to protect suppliers or is this the natural order of things?
Profiteroles are one of my favorite desserts, I would love to try this flavor combination! Doesn’t hurt that the photos are them are completely stunning!
Stephanie recently posted..Homemade Farmhouse Cheddar – Part Two
I have a thing for profiteroles but not so much for citrus + chocolate combo. BUT not to say i wouldn’t eat one or two or ten of your lovely looking profiteroles :)
catty recently posted..impromptu dinner at Saké Restaurant, the best kind
I think you’ve taken what is already a perfect mouthful to a whole new level! I have your reaction to passionfruit every time I smell one as it’s being cut open. Yum!
gummi baby recently posted..The Making of a Legend
These profiteroles look adorable! Here in Turkey, we have it filled just with white cream, but I love your version. Unfortunately we don’t have passionfruit here, you make me so curious about it! BTW your pictures are fascinating!
Looks delicious! I reckon I could eat about 100 of them!
Ooohhh chocolate pastry with choc passionfruit cream!
Rita (mademoiselle délicieuse) recently posted..Chinese New Year 2013
I am not exactly a chocolate fan, but I can’t resist it when paired with passionfruit. This looks amazing–teh pastry cream is so luscious, I can feel it slide like silk! Definitely trying this sometime soon!
So yummy! These were my first attempt at profiteroles and they are delicious. My little girl Violet who is four and loves to cook decided it was time to cook and got out chocolate, passionfruit and some sugar so I had to find a recipe to match. I didn’t have quite enough passionfruit so I added some orange juice as well. I will be checking out your other recipes now :)
Hi Yasmin! Thrilled to hear that you enjoyed it and that you took on profiteroles! Thanks for letting me know :D
definitely trying this out ASAP!!!
talkandspoon recently posted..Taste of Sydney – 15th March, 2013
It has become somewhat a…
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