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:
Medium
Makes:
8 portions

Bamboo charcoal profiteroles

Ingredients: Bamboo charcoal profiteroles

  • 8.8 oz
    bread flour
  • 0.1 oz
    baking soda
  • 0.1 oz
    bamboo charcoal

Preparation: Bamboo charcoal profiteroles

Sieve together.

Ingredients: Bamboo charcoal profiteroles

  • 8.8 oz
    water
  • 3.5 oz
    butter
  • pinch
    salt

Preparation: Bamboo charcoal profiteroles

Boil together and add to previous mixture.

Ingredients: Bamboo charcoal profiteroles

  • 8.8 oz
    whole egg(s)
  • 8.8 oz
    whole 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

Preparation: White chocolate and soursop filling

Melt chocolate and add butter.

Ingredients: White chocolate and soursop filling

  • 1.8 oz
    soursop

Preparation: White chocolate and soursop filling

Peel and puree. Add to previous mixture.

Ingredients: White chocolate and soursop filling

  • 1.8 oz
    whipping 35% cream

Preparation: White chocolate and soursop filling

Mix in.

Finishing and serving

Sprinkle passion fruit seeds on top.