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.
Note
- 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