Directions

• 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.