Recipes

Mango & Passionfruit Profiteroles with White Chocolate Sauce

Why not take your dessert game to the next level with this show-stopping recipe from food writer Kacie Morgan? She’s created irresistible Mango, Passion Fruit & White Chocolate Profiteroles using our brand-new yogurt flavour – and trust us, they taste every bit as amazing as they sound. Light, creamy and bursting with tropical sweetness, they’re the perfect treat to impress guests or enjoy as a little indulgence just for you. Give the recipe a go and experience mango magic in every bite!

Makes approx. 20 profiteroles (depending on size)

Ingredients

For the Filling

  • 300ml whipping cream
  • 250g low-fat mango and passionfruit bio yoghurt (e.g. Llaeth y Llan)
  • 1 tsp powdered gelatine
  • 4 tsp cold water

For the cases

  • 100g salted butter
  • 250ml water
  • 150g plain flour, sieved
  • 2 large eggs or 3-4 medium eggs, beaten (start with 2/3, add more only if needed)

For the toppings

  • 125g good-quality white chocolate, finely chopped
  • 150ml double cream
  • Icing sugar, for dusting

Equipment needed

  • Mixing bowl
  • Icing bags
  • Icing nozzles for pastry and cream (optional)
  • Stand mixer or hand-held whisk (optional)

Instructions

The Filling

  1. Sprinkle the powdered gelatine over the cold water and leave to bloom for 5 minutes.
  2. Once bloomed, gently heat the gelatine until fully dissolved, then allow to cool slightly.
  3. Stir the bloomed gelatine into 1-2 tbsp yoghurt.
  4. Add this mixture back into the rest of the yoghurt, and stir to combine.
  5. In a separate bowl, whip the cream to stiff peaks.
  6. Gently fold the yoghurt-gelatine mixture into the cream until smooth.
  7. Chill for at least 2 hours.

The Cases

  1. Preheat oven to 200°C (180°C fan) and line baking tray with parchment paper.
  2. Heat the butter, water and salt until boiling.
  3. Remove from the heat and add the flour. Stir until the mixture forms a dough and pulls away from the pan.
  4. Return to a low heat and stir for 1–2 minutes to slightly dry out the dough.
  5. Transfer the dough to a mixing bowl and let cool for 10 minutes.
  6. Gradually beat in the eggs one-by-one. The dough should be thick and glossy, yet not too runny.
  7. Place a 15mm nozzle inside an icing bag, fill with pastry and pipe 16 equal mounds of around 2cm diameter onto the tray, around 2-3cm apart. You can do this without a nozzle and simply snip off the end of the icing bag, but your cases may be a little lop-sided. You may need to use a couple of trays, to ensure the cases are evenly spaced. Similarly, you may need to fill your icing bag with pastry a couple of times to use up all the pastry.
  8. Using a slightly moistened finger, flatten the peak of each choux case to help to prevent burning, and ensure an even colour.
  9. Bake for 20 minutes until golden and puffed, then remove and reduce temperature to 160°C (130°C for fan ovens).
  10. Pierce the base of each profiterole with a knife to release steam. Return to the oven for 5–10 minutes to dry out further.
  11. Cool completely on a wire rack before filling.

The Topping

  1. Gently heat the cream in a microwave for 1 minute and 20 seconds, ipausing every 30 seconds to stir.
  2. Remove from the heat and add the chopped white chocolate.
  3. Stir until smooth and glossy.
  4. Let cool slightly before drizzling – it should be pourable but not too runny.
  5. Sieve the icing sugar over the profiteroles to dust, and finish with a drizzle of white chocolate sauce.

Tips

  • Replace the gelatine with agar agar for a vegetarian substitute.
  • Avoid overmixing to maintain a light, airy texture.
  • Chill your mixing bowl and whisk before use

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