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Profiteroles With Passion Fruit Cream Filling


For the choux pastry
80ml of water
20ml of full fat milk
30g of unsalted butter
50g of plain white flour
2 large free-range egg (where possible)
1 tsp of Golden Caster Sugar
For the cream
200g mascarpone
80g of Billingtons Icing Sugar
The juice and pulp (seed removed) of 4-5 passion fruits
For the white chocolate topping
100g of white chocolate melted over a bain-marie


Pre-heat the oven to 180 degrees.

For the choux pastry: add the water, milk, butter and sugar in a pan and place on medium heat until all the butter has melted and the sugar has dissolved. Add the flour and quickly beat into the wet ingredients using a wooden spoon until completely combined and forms a ball, turn the heat down to a light/medium heat and keep beating this mixture for around 2 minutes, as you want to cook out the flour. Don’t worry too much if the flour sticks to the bottom of the pan as this is normal. After the 2 minutes, remove the pan from the heat and gradually beat in the eggs, one at a time.

Place the pastry mix into a piping bag and leave to cool for about 5-10 minutes. In this time, pre-line a flat pan with parchment paper or cover with a silicone mat. Snip off the piping bag at the end to about 1cm, and pipe rounds of the pastry on to the mat. When you have finished, dip your index finger in a bit of water and press down on to every profiterole, giving it an even finish on the top.

Bake the profiteroles for around 15-20 minutes until completely cooked through. Leave on a baking rack to cool down. Make sure they are completely cooled down before piping with the cream and finishing with the chocolate.

For the cream: to get all the juice from the passion fruit place into a sieve and using the back of the spoon – push through all the juice and pulp so there are no seeds. Whisk all the ingredients together using a hand-held mixer until light and airy. Place into a piping bag and pipe into the cooled profiteroles.

Dip each profiterole in the melted white chocolate to finish. Makes 12.

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