Passion fruit cream profiteroles

I’ve been feeling very brave these past few days: I managed to watch “Damien: Omen II” entirely, without looking away not even for a second, AT NIGHT. :)

Now I’m ready to watch the last part and complete the trilogy – but this lovely lady and I have come to the conclusion that I’m going to need something to stay calm throughout the movie, like passion fruit juice. I wonder if passion fruit profiteroles would do the trick... :)

Passion fruit cream profiteroles
adapted from Donna Hay magazine

Profiteroles:
1 cup (240ml) water
100g unsalted butter
¾ cup + 1 tablespoon (115g) all purpose flour
5 eggs

Passion fruit cream:
1 ¼ cups (300ml) heavy cream, whipped to firm peaks
½ cup fresh passion fruit pulp (still with the seeds)
¼ cup (35g) icing sugar, sifted

Lemon icing:
1 ½ cups (210g) icing sugar, sifted
2-3 tablespoons lemon juice

Preheat the oven to 200°C/400°F; line two large baking sheets with baking paper.
Place water and butter in a saucepan over high heat and bring to the boil. Add the flour and beat with a wooden spoon until smooth. Cook, stirring, over low heat until the mixture leaves the sides of the pan. Remove from the heat and transfer to the large bowl of an electric mixer. Beat on high speed, gradually adding the eggs until well combined – whisk the eggs lightly with a fork before adding them to the batter and pour in gradually; you might not need all the egg mixture.
Spoon the mixture into a piping back with a 12mm plain nozzle and pipe 2cm rounds onto prepared baking sheets. Bake for 20-25 minutes or until puffed and deep golden. Cool on wire racks, then carefully remove profiteroles from baking paper.
Make the filling: place cream, passion fruit and sugar in a bowl and stir gently to combine. Set aside. Make the icing: mix icing sugar and lemon juice in a bowl until smooth. Fill the profiteroles with the passion fruit cream and spoon over the lemon icing.

Makes 45 – I halved the recipe above and got 35 fairly small profiteroles