The mixture of passionfruit and chocolate creates a dark, rich flavour that you'll never be able to resist.
For the choux pastry, preheat oven to 190C.
In a saucepan add milk, water, butter, salt and sugar. On high heat stir until the butter has melted. Bring the mixture to the boil for 2-3 seconds. ( The butter must be melted before boiling).
Remove from boil and add all the flour in one go. Start mixing slowly and then vigorously until all the flour is incorporated.
Place the dough over the high heat and mix constantly until no more mixture sticks to the sides of the saucepan. Transfer the dough to a bowl of a stand mixer, and let it cool down slightly for a few minutes,
Lightly beat the eggs.
Mix the dough while adding the eggs a bit at a time, mixing well after each addition until a dough with a glossy sheen with pipeable consistency. Transfer dough to a piping bag with a number 15 round nozzle.
Pipe into ring donut shape. Use a finger dipped in water to smooth our any irregularities.
Bake for 35-40 mins or until the chounuts are golden brown and dry. Remove from the oven, and prick each shell with a toothpick and let it cool completely.
For the passionfruit crème pat, whisk egg yolks and 50g sugar in a bowl until combines. Whisk in the flours and passionfruit powder until combined. Bring the milk and 50g of sugar to a simmer over high heat. Take off the heat and temper the eggs.
Add the entire milk and egg mixture back into the saucepan and cook over medium heat until it thickens.
Make sure to whisk continuously. Once thickened pour the crème pat onto a shallow plate and cover with cling film and cool. Once cool fold in the passionfruit pulp. If the crème pat is too thickened, fold on some whipped thickened cream.
For the milk chocolate ganache, in a saucepan bring the cream to a boil for 5 seconds. Put chocolate in a glass heat proof bowl.
Pour hot cream over the chocolate and set aside for 5 minutes and then mix until glossy and the chocolate has melted.
For the assembly, put the crème pat into a piping bag fitted with a long thin nozzle (the kind used to fill donuts). Pipe crème pat into the chounuts from the bottom until it feels full and heavy.
Repeat with all the chounuts. Dip each chounut into the chocolate ganache, drip off the excess.
Sprinkle with crushed up hazelnut praline.
This recipe has not been edited or tested by the Bake Off Food Department.
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