I have been making a lot of profiteroles recently. After the 1st time making Chox pastry I just could not believe how easy it is to do and since then I have been a profiterole baking machine.
I have often heard people say they get a lot of enjoyment out of making bread, that they like the way the gluten comes together and the dough forms. For me, that feeling comes when the wet, gloopy Chox dough transcends into a glossy thick mixture. It’s my therapy.
My favorite filling at the moment is a passion fruit cream, the tang of the passion fruit is amazing with the bittersweetness of the dark chocolate top.
To make the cream simply sieve your passion fruit so your left with a juice without the pips, whisk up a pot of double cream and add the juice plus sugar to taste. You can play around withthe measurements here, I like a really strong passion fruit hit so I go heavy in the passion fruit!
If you need an exact recipe, let me know.