Passionfruit and White Chocolate Eclairs

I know what you are thinking , but I got the idea from a desert I had during my trip to Conrad Rangali  Resort. The desert table during dinner buffet served these little cream puffs with a tangy filling with a  sugar glaze icing on top  with little bits of pine apple on top. It tasted  delicious .


So after much thinking I came up with this idea of filling the choux  pastry with passion fruit curd from the passion fruit  meringue pie I made once , and then wondered what to put on top.  I melted some white chocolate and then spread some on top.

The taste was pretty good , delicious I must say,  passion fruit and white chocolate pair well.  Was a hit with the family except my little one who is  giving me trouble when it comes to food ( sigh).

By the way, is there a easier way to make choux pastry? Because its like a good work out making it.  Especially when  mixing the eggs. phew!

Recipe: Passion fruit and White chocolate eclairs

1 quantity choux pastry

for the passion fruit curd : recipe from Australian women's weekly
1/4 cup passion fruit juice ( get juice from 5-6 passion fruit)
1/2 cup corn flour
1 cup caster sugar or fine sugar
1 1/4 cup water
3 egg yolks ( you can freeze the whites for another recipe)
60g un salted butter cut into cubes

150g white chocolate

1. Prepare choux pastry and pipe into log shapes as for regular eclairs. Bake in a preheated oven at gas mark 7 for 15-20 minutes ( don't keep at the bottom shelf of the oven) then lower heat to Gas mark 4 and bake for a further 20 minutes till pale golden. Take the tray out and prick the each on the ends with a sharp knife then pop back in to the switched off oven with the oven door open for another 10 minutes then remove and cool on wire rack  or a clean dry plate

2. For the curd,  place corn flour,  sugar , passion fruit juice and water into a small sauce pan and bring to a boil while  whisking continuously, once the mixture thickens   take off the heat and add the yolks one at a time whisking vigorously so you don't end up with scrambled eggs. Then add butter. Place back on a low heat and whisk for another minute. Pour into a bowl and cool .

3. While the choux pastry and curd is cooling melt your white chocolate by breaking up the  the white chocolate into a heat proof bowl then placing it over a pan of  simmering water ,( the water should not touch the bowl )  and let it melt stir now and then with a spoon. ( still wondering how can check it out here )

4. Now to assemble, using a nozzle like this or something similar ( I am not a cake decorator so I am not sure about names  for these)  on your piping bag, pipe in  the passion fruit curd  into the choux pastry logs.

You will know its filled up as it will feel heavy.  Then spread some white chocolate on top .

Enjoy!!!