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Passion Fruit and Coconut Cream Puffs Recipe

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4.7 from 133 reviews

Indulge in these exquisite Passion Fruit and Coconut Cream Puffs featuring a delicate tempered chocolate shell filled with light marshmallow fluff infused with passion fruit, topped with a rich marzipan and shredded coconut base. This dessert combines tropical flavors and a delightful texture contrast, perfect for special occasions or an elegant treat.

Ingredients

Scale

Chocolate Shell

  • 400 g Passion Fruit Inspiration chocolate (Valrhona)

Marshmallow Fluff

  • 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

Marzipan Base & Topping

  • 75 g marzipan (or substitute with coconut cookies)
  • 1 tbsp unsweetened shredded coconut

Instructions

  1. Temper the Chocolate: Gently melt and temper 400 g of Passion Fruit Inspiration chocolate to ensure a smooth and glossy finish for the cream puff shells.
  2. Mold the Chocolate Shells: Divide the tempered chocolate into silicone molds. Using a small spoon, spread the chocolate evenly around each mold. Tap the mold to remove air bubbles and swirl again to coat thoroughly.
  3. Remove Excess Chocolate: Turn the mold upside down over a large piece of parchment paper and allow excess chocolate to pour out. Collect and reserve the leftover chocolate in a sealed bag for later use.
  4. Set the Chocolate Shells: Place the silicone mold upside down on a small piece of baking paper and allow the chocolate shells to set fully at room temperature.
  5. Prepare for Marshmallow Fluff: Ensure the mixing bowl and whisk attachment are completely clean by wiping them with vinegar to remove any grease.
  6. Make Marshmallow Fluff: In a mixing bowl, combine egg whites, glucose syrup, and granulated sugar. Place the bowl over a pot of simmering water without touching the water. Whisk constantly using a stand mixer on low speed until sugar dissolves and mixture is warm.
  7. Whip to Stiff Peaks: Transfer bowl from heat to the stand mixer. Whip at high speed for 5-6 minutes until mixture reaches room temperature and forms stiff, glossy peaks.
  8. Flavor the Fluff: Add vanilla paste and freeze dried passion fruit powder to the marshmallow fluff and mix thoroughly. Transfer to a piping bag.
  9. Knead and Shape Marzipan Base: Knead marzipan with shredded coconut until combined. Roll out to 6 mm thickness and cut into 4 cm circles using a cookie cutter.
  10. Assemble Cream Puffs: Pipe marshmallow fluff into the set chocolate shells. Place marzipan rounds on top, pressing gently to adhere.
  11. Seal Bottoms: Use leftover tempered chocolate to seal the bottoms of the cream puffs, ensuring they are completely enclosed.
  12. Set in Freezer: Place assembled cream puffs in the freezer for 5 minutes to allow the chocolate seal to harden and the treats to chill.
  13. Remove from Mold: Carefully loosen edges of each cream puff from the mold with gentle pressure from the top to avoid breaking the delicate shells, then push out the cream puffs.
  14. Optional Decoration: Melt some leftover chocolate and lightly brush over the cream puffs, then immediately roll or sprinkle with shredded coconut for a beautiful finishing touch.

Notes

  • Use high-quality tempered chocolate for the best shine and snap in shells.
  • Ensure all mixing tools for the marshmallow fluff are grease-free to achieve stiff peaks.
  • Marzipan can be substituted with coconut cookies if unavailable, maintaining the coconut flavor profile.
  • Keep leftover tempered chocolate sealed in a piping bag at body temperature to maintain workability.
  • Handle chocolate shells gently during unmolding to prevent breakage.

Keywords: passion fruit, coconut, cream puffs, marshmallow fluff, chocolate shells, marzipan, Valrhona, dessert, tropical flavors

Find it online: https://freshrecipehub.com/passion-fruit-and-coconut-cream-puffs-recipe/