White chocolate and soursop in bamboo charcoal profiteroles
The innards of a cocoa pod inspired me to create crunchy bamboo charcoal profiteroles with a white chocolate and soursop filling. The silky smooth texture of the chocolate, and the slightly acidic taste of soursop and passion fruit represent the taste and texture of cocoa pulp.
- Level:
-
Medium
- Makes:
-
8 portions
Bamboo charcoal profiteroles
Ingredients: Bamboo charcoal profiteroles
-
8.8 ozbread flour
-
0.1 ozbaking soda
-
0.1 ozbamboo charcoal
Preparation: Bamboo charcoal profiteroles
Sieve together.
Ingredients: Bamboo charcoal profiteroles
-
8.8 ozwater
-
3.5 ozbutter
-
pinchsalt
Preparation: Bamboo charcoal profiteroles
Boil together and add to previous mixture.
Ingredients: Bamboo charcoal profiteroles
-
8.8 ozwhole egg(s)
-
8.8 ozwhole egg(s)
Preparation: Bamboo charcoal profiteroles
Add.
Pipe onto baking tray and bake for 20 minutes at 180°C.
White chocolate and soursop filling
Ingredients: White chocolate and soursop filling
-
0.4 ozunsalted butter
Preparation: White chocolate and soursop filling
Melt chocolate and add butter.
Ingredients: White chocolate and soursop filling
-
1.8 ozsoursop
Preparation: White chocolate and soursop filling
Peel and puree. Add to previous mixture.
Ingredients: White chocolate and soursop filling
-
1.8 ozwhipping 35% cream
Preparation: White chocolate and soursop filling
Mix in.
Finishing and serving
Sprinkle passion fruit seeds on top.
Comments