The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/27087/passionfruit-and-chocolate-chounuts

LifestyleFOOD.com.au

The mixture of passionfruit and chocolate creates a dark, rich flavour that you'll never be able to resist. 

Ingredients

  • Choux pastry

  • 160ml milk

  • 160ml water

  • 140g unsalted butter, chopped

  • 1/2 tsp sea salt flakes

  • 20g caster sugar

  • 200g plain flour

  • 4 eggs

  • Passionfruit crème pat

  • 500ml milk

  • 50g caster sugar

  • 6 egg yolks

  • 50g caster sugar

  • 20g plain flour

  • 25g cornflour

  • 1 tbsp passion fruit powder

  • 8-10 fresh passionfruit

  • 75ml thickened cream

  • Milk chocolate ganache

  • 150g milk chocolate

  • 150ml thickened cream

  • Hazelnut praline

  • 80g hazelnuts

  • 120g caster sugar

  • 100ml water

  • 25g unsalted butter

  • Decoration

  • Milk chocolate pearls

  • Gold leaf

Method

  • 1.

    For the choux pastry, preheat oven to 190C.

  • 2.

    In a saucepan add milk, water, butter, salt and sugar. On high heat stir until the butter has melted. Bring the mixture to the boil for 2-3 seconds. ( The butter must be melted before boiling).

  • 3.

    Remove from boil and add all the flour in one go. Start mixing slowly and then vigorously until all the flour is incorporated. 

  • 4.

    Place the dough over the high heat and mix constantly until no more mixture sticks to the sides of the saucepan. Transfer the dough to a bowl of a stand mixer, and let it cool down slightly for a few minutes,

  • 5.

    Lightly beat the eggs.

  • 6.

    Mix the dough while adding the eggs a bit at a time, mixing well after each addition until a dough with a glossy sheen with pipeable consistency. Transfer dough to a piping bag with a number 15 round nozzle.

  • 7.

    Pipe into ring donut shape. Use a finger dipped in water to smooth our any irregularities.

  • 8.

    Bake for 35-40 mins or until the chounuts are golden brown and dry. Remove from the oven, and prick each shell with a toothpick and let it cool completely.

  • 9.

    For the passionfruit crème pat, whisk egg yolks and 50g sugar in a bowl until combines. Whisk in the flours and passionfruit powder until combined. Bring the milk and 50g of sugar to a simmer over high heat. Take off the heat and temper the eggs. 

  • 10.

    Add the entire milk and egg mixture back into the saucepan and cook over medium heat until it thickens.

  • 11.

    Make sure to whisk continuously. Once thickened pour the crème pat onto a shallow plate and cover with cling film and cool. Once cool fold in the passionfruit pulp. If the crème pat is too thickened, fold on some whipped thickened cream.

  • 12.

    For the milk chocolate ganache, in a saucepan bring the cream to a boil for 5 seconds. Put chocolate in a glass heat proof bowl.

  • 13.

    Pour hot cream over the chocolate and set aside for 5 minutes and then mix until glossy and the chocolate has melted.

  • 14.

    For the assembly, put the crème pat into a piping bag fitted with a long thin nozzle (the kind used to fill donuts). Pipe crème pat into the chounuts from the bottom until it feels full and heavy.

  • 15.

    Repeat with all the chounuts. Dip each chounut into the chocolate ganache, drip off the excess.

  • 16.

    Sprinkle with crushed up hazelnut praline.

Notes

This recipe has not been edited or tested by the Bake Off Food Department.

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