Passion fruit white chocolate drink with choux pastry

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 2

Did you know that the deliciously creamy and sweet taste of Finest Belgian white Chocolate pairs beautifully with the acidic taste and energising tang of passion fruit? This dessert recipe celebrates that wonderful combination of flavours with a refreshing and delightfully airy white chocolate-passion fruit drink, accompanied by a delicious piece of choux pastry. And we decorated the latter with a bit of crumble based on demerara sugar to bring out an appetising toffee flavour in it. A wonderful afternoon dessert!

Recipe components

Used Callebaut products

Crumble

IngredientsPreparation
  • 100g
    A.P. flour
  • 100g
    demerara sugar
  • 2g
    salt
  • 80g
    cold butter

Mix the flour, sugar and salt together, then blend with the cold butter into a smooth paste. Roll out between 2 sheets of silicone paper and freeze. Once frozen, cut into small discs and put back into the freezer until needed.

Choux pastry

IngredientsPreparation
  • 250ml
    water
  • 100g
    butter
  • 150g
    bread flour
  • 200g
    whole egg(s)

Place the water and butter into a heavy based saucepan, bring to the boil so that the butter melts by the time it’s boiling. Remove the saucepan from the stove and mix in the flour. Return to the stove and mix until it becomes smooth and doesn’t stick to the pan. Remove from the heat and allow to cool slightly. Place the mix in a mixer and add the eggs 1 at a time until the mix drops away from a spoon on the count of 5. Pipe onto a floured tray, slip mat or demarle flexipan mat into buns of 4cm in diameter using a ¼ cm nozzle. Place a disc of cut crumble onto each bun and cook at 180°C for 12 - 15 minutes until risen and set.

Passion fruit and white chocolate drink

IngredientsPreparation

Bring the passion fruit puree, cream and vanilla to the boil and stir in the white chocolate. Refrigerate ready to serve at 3°C.

Espumas passion au siphon

IngredientsPreparation
  • 175g
    35% fat liquid cream

Cool a cream syphon in the freezer then fill with the cream. Add 1 cartridge then shake well. Fill a glass with ¾ of the passion fruit drink and then top with the foam.