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.