Dessert

Profiteroles with passionfruit cream and chocolate fudge

Light, crispy choux pastry is filled with passionfruit cream and drizzled in chocolate fudge in this delicious profiterole recipe. This dazzling dessert is to die for!
Profiteroles with passionfruit cream and chocolate fudge
28
1H

See how to make choux pastry here.

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This recipe first appeared in Food magazine.

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Ingredients

Choux puffs
Mascarpone filling
Chocolate fudge sauce

Method

1.Make a batch of choux puffs (see recipe and method below).
2.Whisk the mascarpone and icing sugar together until smooth and lump-free.
3.Whip the cream to soft peaks. Fold the mascarpone into the whipped cream and add passionfruit pulp to your taste. Take care not to over-mix and curdle the cream.
4.To make the chocolate fudge sauce, place the cream, golden syrup, butter and vanilla essence into a small saucepan and heat until simmering. Remove from the heat and add the chocolate, stirring until it is completely smooth.
5.Spoon or pipe the passionfruit filling into the cooled profiteroles and dust with icing sugar. Serve with warm sauce drizzled on top.
  • You can use ¼ cup canned passionfruit pulp if you don’t have fresh. You could also replace it with a flavoured curd. – The fudgy chocolate sauce is thick enough to cling to the profiteroles, but it will set firm when cool. The sauce is also great served over icecream or inside banana splits. – Per serve Energy 158kcal, 661kj • Protein 2.4g • Total Fat 13g • Saturated Fat 7.5g • Carbohydrate 7.9g • Fibre 0.2g • Sodium 58mg
Note

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Profiteroles aka cream puffs

These choux pastry puffs are so versatile. Mum knocked these out for dessert at dinner parties, filled with cream or ice cream and drizzled with chocolate sauce. She’d make larger ones for luncheons and fill them with curried fish or chicken in béchamel sauce.

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How to make choux pastry

You'll be puffed up with pride once you add these light, crisp treats to your repertoire. Watch our easy video and discover how to make choux pastry at home.