Chocolate Profiteroles with Chocolate Passionfruit Pastry Cream

February 5, 2013

Chocolate Profiteroles Chocolate Profiteroles

Maybe it’s the inconsistent and grossly unseasonal summer weather of late (seriously Sydney, you’re going to force me to pull out my winter woollies in January?!). Or maybe it’s the fact that it’s less than four weeks until autumn, but I’m in a teeny tiny state of panic. I’m not ready to bid farewell to summer fruits yet! So when I saw cheap bags of passionfruit at my local grocers, I may have gone into a frenzy hoarding mood and er, arm-swiped a whole shelf-full into my basket. I just can’t help it, I love the stuff. It’s quintessential summer squished up in one tiny fruit and tastes like sunshine and rainbows. I also adore passionfruit with chocolate; it just brightens up any rich chocolatey dessert with a fresh summery tang and it makes me oh so happy. And let me tell you, this chocolate and passionfruit pastry cream is just so damn amazing especially in these chocolate profiteroles. One of my favourite fruits with my favourite baking ingredient in one of my favourite desserts in the whole world? I’m getting all hot and bothered thinking about it now.

Chocolate Profiteroles

Chocolate Profiteroles Chocolate Profiteroles

Chocolate Profiteroles with Chocolate Passionfruit Pastry Cream
Yields 25
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Chocolate and Passionfruit Pastry Cream
  1. 500ml milk
  2. 6 large egg yolks
  3. 120g caster sugar
  4. 40g cornflour, sifted
  5. 200g dark chocolate, melted
  6. 125ml passionfruit juice (from approximately 10 passionfruits, strained)
  7. 60ml cream
Chocolate Choux Pastry
  1. 110g plain flour
  2. 20g Dutch-processed cocoa powder
  3. 100ml water
  4. 80ml milk
  5. 100g unsalted butter
  6. 1/4 tsp salt
  7. 1 Tbl sugar
  8. 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 patissiere 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.
Notes
  1. Choux recipe adapted from this recipe
Citrus and Candy http://www.citrusandcandy.com/

{ 43 comments… read them below or add one }

Sarah G January 29, 2014 at 10:58

Oh my lord I cannot wait to make these … drooling all over my keyboard, don’t mind me :P
Sarah G recently posted..Triple Layer Carrot Cake Cheesecake

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Soria Pastry July 10, 2013 at 20:05

It looks so yummy !
Soria Pastry recently posted..Le Sablé Breton Glacé

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Mignon Mitchell May 30, 2013 at 21:02

Hope you have a chance to check out my website, especially now that passionfruit is no longer in season. Freeze dried passionfruit powder is amazing as a substitute for the fresh product. I was planning on linking your recipe to my facebook page, hope this OK??
http://www.tastebom.com/passionfruit-powder-40g/

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Citrus and Candy May 30, 2013 at 21:31

Sure no worries, link away :)

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talkandspoon March 23, 2013 at 22:25

definitely trying this out ASAP!!!
talkandspoon recently posted..Taste of Sydney – 15th March, 2013

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Yasmin March 15, 2013 at 12:43

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 :)

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Citrus and Candy March 15, 2013 at 22:19

Hi Yasmin! Thrilled to hear that you enjoyed it and that you took on profiteroles! Thanks for letting me know :D

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Saee Khandekar March 9, 2013 at 01:35

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!

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Rita (mademoiselle délicieuse) March 3, 2013 at 00:46

Ooohhh chocolate pastry with choc passionfruit cream!
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Spencer February 25, 2013 at 16:44

Looks delicious! I reckon I could eat about 100 of them!

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zerrin February 24, 2013 at 08:59

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!

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gummi baby February 21, 2013 at 17:21

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

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catty February 19, 2013 at 17:26

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

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Stephanie February 19, 2013 at 14:10

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

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The Food Sage February 19, 2013 at 11:48

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?

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Lia @ Sugar & Snapshots February 18, 2013 at 17:29

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.

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Laura (Blogging Over Thyme) February 18, 2013 at 03:21

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 :)

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Lisa February 16, 2013 at 22:31

This. looks. incredible! Love how we both had choc passionfruit on the brain ;)

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Amy February 12, 2013 at 08:40

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!

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TastingKauai February 8, 2013 at 19:25

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!

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Peter G | Souvlaki For The Soul February 8, 2013 at 08:18

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

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Anna @ The Littlest Anchovy February 7, 2013 at 16:46

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

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bakemymeal February 7, 2013 at 14:21

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:):)

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Simon @ the heart of food February 6, 2013 at 20:37

That sounds like an awesome combo. Almost makes regular profiterole fillings seem to dull and ordinary. Love the inspiration for the idea :)
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Phuoc'n Delicious February 6, 2013 at 18:58

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

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Fred February 6, 2013 at 17:24

Amazing photos, recipe sounds good as well!
Fred recently posted..Grilled sole with mango salsa and lime # 58

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Amanda February 6, 2013 at 16:15

Mmmm, that looks delicious. I know I definitely don’t use passionfruit as much as I should!
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Cait February 6, 2013 at 15:02

Gorgeous food photography, just stunning! Looks and sounds delicious. :@)

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chelle February 6, 2013 at 12:08

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?

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Citrus and Candy February 6, 2013 at 12:24

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 :)

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Tina @ bitemeshowme February 6, 2013 at 10:43

This is something we are all familiar with but you’ve just made it look like something we haven’t! Just pure beauty Karen.

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Lindsay @ Pinch of Yum February 6, 2013 at 09:40

Your photos are stunning.

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Lokness @ The Missing Lokness February 6, 2013 at 08:29

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

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christelle is flabbergasting February 6, 2013 at 02:31

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 !!

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Citrus and Candy February 12, 2013 at 02:46

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 :)

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Kim February 5, 2013 at 23:51

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!
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Trina February 5, 2013 at 18:53

They look amazing.. Yummie!!!

Liebe Grüße Trina ♥

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Angela @ the fairy bread chronicles February 5, 2013 at 15:38

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

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Jacq February 5, 2013 at 12:06

ooh chocolate and passionfruit – one of my favourite flavour combos!
Jacq recently posted..The Merrywell, Southbank

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Kankana February 5, 2013 at 09:10

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

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Ari February 5, 2013 at 06:38

woooooooooow!!
delicius.. Love that combination!!! :)

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Katrina @ Warm Vanilla Sugar February 5, 2013 at 03:35

I loooove that cream! Yum!

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foodnerd4life February 5, 2013 at 03:19

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
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