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:
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Medium
- Makes:
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8 portions
Bamboo charcoal profiteroles
Ingredients: Bamboo charcoal profiteroles
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8.8 ozbread flour
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0.1 ozbaking soda
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0.1 ozbamboo charcoal
Preparation: Bamboo charcoal profiteroles
Sieve together.
Ingredients: Bamboo charcoal profiteroles
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8.8 ozwater
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3.5 ozbutter
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pinchsalt
Preparation: Bamboo charcoal profiteroles
Boil together and add to previous mixture.
Ingredients: Bamboo charcoal profiteroles
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8.8 ozwhole egg(s)
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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
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2.8 oz
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0.4 ozunsalted butter
Preparation: White chocolate and soursop filling
Melt chocolate and add butter.
Ingredients: White chocolate and soursop filling
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1.8 ozsoursop
Preparation: White chocolate and soursop filling
Peel and puree. Add to previous mixture.
Ingredients: White chocolate and soursop filling
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1.8 ozwhipping 35% cream
Preparation: White chocolate and soursop filling
Mix in.
Finishing and serving
Sprinkle passion fruit seeds on top.
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