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