White chocolate and soursop in bamboo charcoal profiteroles

Created by

  • Raymond Tham - Independent chef; Callebaut consultant of the Chocolate Academy™ centre in Singapore; Won a gold medal at the 2005 Hospitality Culinary Theatre Competition; taught patisserie at KDU University College
level 2

“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.”

Recipe components

Callebaut® ingredients

Bamboo charcoal profiteroles

IngredientsPreparation
  • 250g
    bread flour
  • 3g
    baking soda
  • 3g
    bamboo charcoal

Sieve together.

  • 250g
    water
  • 100g
    butter
  • pinch
    salt

Boil together and add to previous mixture.

  • 250g
    whole egg(s)
  • 250g
    whole egg(s)

Add.

Pipe onto baking tray and bake for 20 minutes at 180°C.

White chocolate and soursop filling

IngredientsPreparation

Melt chocolate and add butter.

  • 50g
    soursop

Peel and puree. Add to previous mixture.

  • 50g
    whipping 35% cream

Mix in.

Finishing and serving

Sprinkle passion fruit seeds on top.