Passion fruit profiterole

For those who love the delicacy of eclairs, but not necessarily have enough patience to make them. In season throughout December, the use of the passion fruit makes these little, crispy puffs an obvious choice for a festive treat. The flavour pairing with chocolate is excellent, as well proven by Pierre Hermé in his Mogador macarons.

This recipe is a combination of 3 exceptional recipes. The pâte à choux follows Helen Rennie’s conscientious recipe with detailed instructions to execute this pastry avoiding the most common mistakes that might come from inexperience handling these doughs. The passion fruit crème diplomate is adapted from a classic and trustworthy pastry cream recipe by Philippe Conticini. Finally, the chocolate glaze is a creation of Pierre Hermé, the best glaze we have tried so far.

Passion fruit profiterole

Course: DessertCuisine: FrenchDifficulty: Medium


Prep time


Cooking time




  • Choux pastry
  • 60g whole milk

  • 60g water

  • ½ tsp sea salt flakes

  • ½ tsp sugar

  • 57g unsalted butter

  • 71g bread flour, sifted

  • 115g eggs, broken with a fork

  • Passion fruit filling
  • Juice of 3 passion fruits

  • 2 egg yolks

  • 14g flour

  • 44g golden caster sugar

  • 167g whole milk

  • Seeds of ½ vanilla pod or 1tsp of vanilla paste

  • 85g double cream

  • 15g crème fraîche

  • Chocolate glaze
  • 43g whole milk

  • 72g double cream

  • 80g dark chocolate 70%, broken into small pieces

  • 12g unsalted butter


  • Choux pastry
  • Preheat the oven to 180C with the fan.
  • In a small saucepan, combine water, milk, butter, salt and sugar. Set the saucepan on medium heat and bring the mixture to a boil.
  • Take off the heat and add the sifted flour. Using a spatula mix all the ingredients breaking all the lumps.
  • Return the saucepan to the hob and cook the mixture stirring constantly for 5 min. You should start counting once you hear the dough hissing. It is better to cook it longer than less.
  • Transfer the dough to a mixer. Mix the dough with the spiral hook attachment until it cools down to room temperature, about 5min.
  • Keep the mixer on low speed and start adding the eggs, about a quarter at the time. Scrape down the side of the bowl and keep mixing until completely homogeneous.
  • Move the dough into a piping bag with a attachment ⌀0.5cm thick.
  • Line up an inverted baking tray with paper parchment (the surface should be as flat as possible).
  • Pipe around 16 puffs (13g each). While piping, make sure that your piping bag is exactly aligned at 90 degrees with the surface of the tray.
  • Flatten the tips of puffs with the tip of your finger. Dip your fingers in water so that the dough does not stick to them.
  • Place a large tray with high edges full of boiling water in the oven.
  • Put the choux pastries in the oven and bake for 25min. The pastries should be firm and nicely browned.
  • Remove the pastries from the oven, let them cool down.
  • Make a hole in the bottom of each puff using the sharp end of the piping nozzle used previously. Stick a chopstick through the hole and try to break all the webs of dough inside to make room for the filling.
  • Passion fruit filling
  • In a small bowl, put the egg yolks, flour, sugar and mix together.
  • Pour the milk into a medium size saucepan, add vanilla and bring to a boil.
  • When the milk comes to a simmer, add roughly a third of the hot milk into the egg mixture while stirring constantly with a balloon whisk. Once you achieve a homogeneous consistency, pour in the rest of the milk.
  • Then, transfer the mixture back to the saucepan and bring to boil at low heat stirring constantly. When the mixture has thickened, take the saucepan off the heat.
  • Transfer the pastry cream into a bowl and cover tightly with cling film (to prevent a dry skin from forming on the exposed surface). Cool it down.
  • Remove the cling film and incorporate the passion fruit juice into the pastry cream.
  • In a mixing bowl, combine crème fraîche and double cream.
  • Start mixing at low speed gradually increasing the speed to maximum. It should take about 1-2min until the cream thickens.
  • Add the whipped cream into the pastry cream and mix it well.
  • Transfer the passion fruit cream into a piping bag and fill all the puffs. Be generous!
  • Chocolate glaze
  • In a small sauce, combine the milk and cream. Bring the liquids almost to a boil.
  • Take off the heat and pour over the chocolate. Let it rest for 2min.
  • Then, mix until the consistency is homogenous.
  • Check the temperature of the chocolate mixture. Once it reaches 60C, incorporate the cold butter. The chocolate glaze is ready to use when it cools down to 30C.
  • Dip each choux pastry in the chocolate glaze and refrigerate for 30min.

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