am in love with the Donna Hay cookbooks and most recently the magazine.  We cook a lot of her dishes (one for dinner tonight) very often as they are simple and very flavorful.  I had yet to try one of her sweet recipes.  Then I ran across this event, HHDD, which is being hosted by Home Gourmets and Bron Marshall and I knew I had to jump on it.  This particular event was all about Choux.  I love making Choux, there are so many ways to go with it, from sweet to savory and it is so easy!

The particular recipe that Home Gourmets was featuring for HHDD, was for the Passionfruit Cream Profiteroles.  I looked high and low for passion fruit in the bay area;  but, never came across it.  So, I used the basic recipe for the Choux, I did cut it in half as I did not need 45 little profiteroles around the house, and I sprinkled pearl sugar onto the tops, just before baking!

It is the perfect Sunday afternoon snack with a glass of sparkly wine.

Recipe

Passionfruit Cream Profiteroles
*Adapted from Donna Hay’s magazine, Issue 35

1 cup (8 fl oz) water (240 ml)
100 grs (3 ½ oz) unsalted butter
¾ cup (112 ½ grs / 4 oz) plain all-purpose flour
5 eggs

1/3 cup (2 2/3 fl oz) lemon juice (80 ml)
2 cups (450 grs / 15 ¾ oz) icing (confectioner’s) sugar

passionfruit cream
2 cups (16 fl oz) (single or pouring) cream, whipped (480 ml)
2/3 cup (5 fl oz) fresh passion fruit pulp (150 ml)
1/3 cup (50 grs / 1 ¾ oz) icing (confectioner’s) sugar

Preheat the oven to 180ºC (360ºF). Place the water and butter in a saucepan over high heat and bring to the boil. Add the flour and beat with a wooden spoon until smooth. Cook, stirring over low heat until the mixture leaves the side of the pan. Remove from the heat. Place in an electric mixer and beat on high, gradually adding the eggs until well combined. Spoon the mixture into a piping bag with 12mm (½ in) plain nozzle and pipe 2 cm (¾ in) rounds onto baking trays lined with non-stick baking paper. Bake for 15-20 minutes or until puffed and golden. Cool on wired racks.

To make the passionfruit cream, place the cream, passionfruit and sugar in a bowl and stir to combine. Set aside. Combine the lemon juice and extra sugar until smooth. Fill the profiteroles with passionfruit cream and spoon over the lemon icing. Makes 45.