Recipe: chocolate-passion chouquettes

A delicious dessert that revisits chocolate in an exotic way! Recipe: chocolate-passion chouquettes


For 4 people :

For the choux pastry:

– 60 g of wheat flour
– 10 cl of water
– 30 g of sweet butter
– 2 tbsp. tablespoon caster sugar
– 3 tbsp. half-bitter cocoa (70% cocoa)
– 2 eggs
– 1 pinch of salt
– 2 tbsp. pearl sugar
– 1 C. tablespoon icing sugar

For the passion cream:

– 80 g of passionfruit pulp (fresh or frozen)
– 50 g brown sugar
– 1 big egg
– 5 cl of mango nectar
– 2 tbsp. lemon juice
– 1 C. cornstarch



Preheat the oven to 220 ° C. In a saucepan, boil water, chopped butter, salt and sugar. Off the heat, pour the flour and cocoa, stir vigorously. Put the pan back on the heat and stir for 2 minutes to dry the dough. Out of the fire, add the eggs and mix. Using a pastry bag, form the cabbages on a baking sheet lined with parchment paper. Sprinkle puffs with pearl sugar. Bake for 15 minutes, then reduce the thermostat to 200 ° C and continue cooking for 15 minutes.

In a saucepan, dissolve the cornstarch in the mango nectar and lemon juice. Stir in brown sugar, beaten egg and passion fruit pulp. Whip the mixture over low heat for 8 to 10 minutes, the cream should thicken and coat the back of a wooden spoon. Let cool.

Using a pastry bag, stuff the cream with passion cream by piercing the base. Sprinkle with a veil of icing sugar.


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