inthekitchen
Chocolate Passion
Fruit Choux
Tart juice punches
up the silky milk
chocolate hidden within.
INGREDIENTS
Chocolate Passion Fruit
Ganache
1/2 cup chopped milk chocolate
1 Tbsp unsalted butter
juice of 2 passion fruit
Sugar Crust
1 cup flour
1 cup brown sugar
1 cup butter
Choux Pastry
1/2 cup whole milk
1/2 cup unsalted butter
1 tsp sugar
1 tsp salt
1 cup flour
4-6 large eggs
METHOD
Chocolate Passion Fruit
Ganache
1. In a double boiler, melt the milk
chocolate and butter together.
2. Mix in the passion fruit juice.
3. Remove from heat and transfer
to an airtight container until ready
to assemble.
16
ciao! / apr/may / two thousand nineteen
Sugar Crust
1. Mix together flour, brown
sugar and butter until they
form a ball.
2. Press dough into a disc
and wrap with plastic.
Refrigerate for 30 minutes.
3. Once chilled, roll the dough to
1/4 inch and using a round cutter
and cut out the dough and place
on top of your piped choux.
Choux Pastry
1. In a saucepan, bring milk, sugar,
salt and butter to a boil.
2. Remove from heat and stir in
flour.
3. Place pan back on medium heat.
Stir for 1-2 mins until the dough
forms a smooth ball and pulls away
from the sides of the pan.
4. Place dough in a bowl and mix
on low with the paddle attachment
for 1 minute.
5. Increase the speed to medium,
and add the eggs one at a time
until fully incorporated.
6. Scoop the dough into a piping
bag with a 1/2” tip. Pipe the
dough into 1 1/2” round in
diameter. Add pre-made sugar
crust.
7. Bake for 10 minutes at 375°F.
Lower to 300°F and continue to
bake for another 25-30 minutes,
until pastry is golden brown.
8. Turn off oven and open the door
halfway. Let pastries cool for 30
minutes inside.
9. Once cool, whip ganache and
pipe into choux.
Yield 18 choux