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!

By Sophie Gray
  • 1 hr cooking
  • Makes 28
  • Print
See how to make choux pastry here.
This recipe first appeared in Food magazine.
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Choux puffs
  • 100 gram butter
  • 1 cup boiling water
  • 1 cup plain flour
  • 4 eggs, size 6
  • icing sugar, to dust
Mascarpone filling
  • 200 gram mascarpone
  • 2 tablespoon icing sugar
  • 175 millilitre cream
  • 3 to 4 tablespoons fresh passionfruit pulp, sieved to remove seeds
Chocolate fudge sauce
  • 1/2 cup cream
  • 2 tablespoon golden syrup
  • 1 tablespoon butter
  • 1 teaspoon vanilla essence
  • 125 gram dark cooking chocolate, broken into pieces


  • 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