Granadilla Mascarpone Choux Puffs

Choux Pastry

1. Preheat the oven to 200°C and line a baking sheet with parchment paper.
2. Add 1 cup of water and 125 g of butter to a saucepan and heat on medium until the butter melts and the mixture just starts to boil.
3. Remove the pan from the heat and add 1 cup of cake flour and a pinch of salt all at once.
4. Stir hard with a wooden spoon until everything comes together into a thick paste.
5. Place the saucepan back on low heat and cook the dough for about 1 min, stirring constantly, until it pulls away from the sides and leaves a light film on the bottom. This step dries the dough slightly and really helps with puffing later, so don’t skip it.
6. Transfer the dough to a mixing bowl and let it cool for 5 to 7 minutes. You want it warm, not hot, or the eggs will scramble.
7. Beat in 3 jumbo eggs, one at a time, mixing well after each addition.
8. The dough should look thick, smooth, and glossy, and slowly fall from the spoon.
9. If it feels too stiff, beat the last egg in gradually instead of all at once.
10. Spoon the dough into a piping bag and pipe small mounds for puffs or longer strips for éclairs onto the lined baking sheet, leaving space between them.
11. Bake at 200°C for 25 to 30 mins until deeply golden and puffed. Do not open the oven during baking.
12. Once baked, remove from the oven and immediately poke a small hole in the side or base of each puff using a skewer or sharp knife to let steam escape. This keeps them crisp.
13. Cool completely on a wire rack.

Granadilla Mascarpone Filling

1. Add 1 tub mascarpone cheese, 5 tbsp castor/caster sugar, 4 tbsp cream, and the pulp of 2 granadillas to a bowl.
2. Beat gently until smooth and creamy. Don’t overbeat.
3. Chill for 15 mins if the filling feels soft, it pipes better when slightly cold.
4. Fill the cooled choux puffs or éclairs using a piping bag fitted with a small nozzle.

Chocolate Ganache

1. Place 1 slab of dark chocolate and 3 tbsp cream in a microwave-safe bowl.
2. Heat at 50 percent power, stirring every 30 seconds, until smooth and glossy.
3. Drizzle over the filled choux puffs or éclairs and let them set before serving.