Passion Fruit Cream Puffs
Passion fruit custard, chocolate ganache and fresh passion fruit.
Ingredients
- ½ cup Water
- ½ cup for the choux + 1½ cups for custard Milk
- ½ cup Butter
- 1 cup All-purpose flour
- 4 for choux Eggs
- 4 for custard Egg yolks
- ½ cup Sugar
- 3 tbsp Cornstarch
- ½ cup Passion fruit pulp
- 4 oz Dark chocolate
- ½ cup Heavy cream
- ½ cup Fogato passion fruit orange compote
Steps
- Heat the oven to 400°F. Boil the water, ½ cup milk, butter and a pinch of salt, add the flour and stir until it pulls into a ball.
- Cool a few minutes, then beat in the eggs one at a time until glossy.
- Pipe mounds onto a lined pan and bake until puffed and deep golden; don't open the oven early.
- Make the custard: whisk the yolks, sugar and cornstarch, whisk in the hot milk and cook until thick. Stir in the passion fruit and chill.
- Fill the puffs, dip the tops in ganache, and top with fresh passion fruit.
Fill them right before serving so the shells stay crisp.
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