Introduction

These Passion Fruit and Coconut Cream Puffs combine a crisp chocolate shell with a light, fluffy passion fruit marshmallow filling and a coconut-marzipan base. This elegant dessert offers tropical flavors and a delightful texture contrast, perfect for impressing guests or enjoying a special treat.

The image shows several small, cone-shaped desserts arranged on a white marble cake stand. Each dessert has a smooth, pale yellow outer layer which is covered with white shredded coconut. One dessert is cut in half, revealing three layers: a thin pale yellow chocolate shell on the outside, a thick middle layer of light, fluffy white cream, and a thin, pale yellow base layer that looks soft and slightly crumbly. The background includes a blurred bottle of milk and some plates on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g Passion Fruit Inspiration chocolate (from Valrhona)
50 g egg whites
95 g granulated sugar
40 g glucose syrup or corn syrup
1/4 tsp vanilla paste
1 tbsp freeze dried passion fruit powder
75 g marzipan
1 tbsp unsweetened shredded coconut

Instructions

Step 1: Temper the passion fruit chocolate. Pour it into silicone molds and use a small spoon to spread the chocolate evenly around each mold cavity. Tap the molds on the counter and swirl the chocolate to coat thoroughly. Turn the mold upside down over parchment paper and pour out excess chocolate, saving it in a sealed bag or piping bag to seal the cream puffs later.
Step 2: Place the molds upside down on baking paper and let the chocolate shells set while preparing the marshmallow fluff.
Step 3: Clean your mixing bowl and whisk thoroughly, wiping with vinegar to remove any residue.
Step 4: In your stand mixer bowl, combine egg whites, glucose syrup, and granulated sugar. Set the bowl over simmering water, ensuring the water does not touch the bowl. Whisk constantly until the sugar dissolves completely.
Step 5: Remove the bowl from heat and place it in the mixer. Whip at high speed for 5-6 minutes until the mixture cools to room temperature and becomes very stiff. Add vanilla paste and freeze dried passion fruit powder, mixing well. Transfer the marshmallow fluff to a piping bag.
Step 6: Knead the marzipan with shredded coconut until combined. Roll out to 6 mm thickness and cut out 4 cm circles using a cookie cutter.
Step 7: Pipe marshmallow fluff into each chocolate shell. Place a marzipan circle on top and seal the bottom of each puff with the reserved melted chocolate. Chill in the freezer for 5 minutes to set quickly.
Step 8: Once set, carefully loosen the edges and gently push each cream puff out from the mold by pressing only on the top to avoid breaking the delicate sides.
Step 9: Optional: Melt a little leftover chocolate and brush it onto the cream puffs, then immediately roll in shredded coconut for decoration.

Tips & Variations

If marzipan is hard to find, substitute it with a coconut cookie for a similar texture and coconut flavor.
Keep your bowl and whisk spotless and acid-washed to ensure the marshmallow fluff whips properly.
Use the leftover tempered chocolate stored in a piping bag kept close to your body to maintain the right temperature for sealing.
For extra tropical flair, sprinkle additional passion fruit powder on the finished puffs before serving.

Storage

Store these cream puffs in an airtight container in the refrigerator for up to 2 days. For best texture, consume them fresh. If needed, bring to room temperature before serving to soften the marshmallow filling slightly. Avoid freezing to preserve the crisp chocolate shell.

How to Serve

The image shows a close-up view of cone-shaped desserts arranged on a white marble cake stand. Each dessert has three layers: the outer layer is a smooth light yellow shell sprinkled with white coconut flakes, the middle layer is a thick, fluffy white cream filling, and the bottom layer is a thin, light beige cookie base. One cone dessert is cut in half, revealing the inner layers clearly, with the creamy texture inside contrasting the firm outer shell. The background is a soft, pastel tone with blurred glass bottles of milk and stacked white plates, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of Passion Fruit Inspiration chocolate?

You can use regular tempered chocolate, but the passion fruit flavor is key to the dessert’s unique taste. If using plain chocolate, consider adding passion fruit powder into the marshmallow fluff to maintain flavor balance.

What is the best way to remove the cream puffs from the silicone mold?

Gently loosen the edges by tracing around the bottom with a knife or your fingers. Push the cream puffs out from the top only, as pressing on the sides can break the delicate chocolate shells.