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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250 gbread flour
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3 gbaking soda
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3 gbamboo charcoal
Preparation: Bamboo charcoal profiteroles
Sieve together.
Ingredients: Bamboo charcoal profiteroles
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250 gwater
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100 gbutter
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pinchsalt
Preparation: Bamboo charcoal profiteroles
Boil together and add to previous mixture.
Ingredients: Bamboo charcoal profiteroles
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250 gwhole egg(s)
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250 gwhole 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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80 g
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10 gunsalted butter
Preparation: White chocolate and soursop filling
Melt chocolate and add butter.
Ingredients: White chocolate and soursop filling
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50 gsoursop
Preparation: White chocolate and soursop filling
Peel and puree. Add to previous mixture.
Ingredients: White chocolate and soursop filling
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50 gwhipping 35% cream
Preparation: White chocolate and soursop filling
Mix in.
Finishing and serving
Sprinkle passion fruit seeds on top.
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