Recipe

Chocolate And Passion Fruit Profiterole Cake Recipe

Add Step-by-Step Photos	Ahmed1 / All my dishes 3 weeks, 1 day ago I am planning to show this new one in the store...what do you think? Prep:50m Cook:25m Servings:10	Ahmed1
	delicious profiterole cake

passion mousse

profiteroles

chocolate ganache

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Fans

annieamie

berry

gourmetana

quaziefly

chefmal

clbacon

victoriare

minitindel

cholena

magali777

krystynain

peetabear

Ingredients

40-50 puff pastry profiteroles (same recipe of éclairs)

1 20cm chocolate fudge cake layer

Passion fruit mousse:

1 1/4 cups passion fruit puree

1 1/4 cups orange juice

3/4 cup sugar

1 tablespoon gelatin dissolved in 2 tablespoons water

3 cups heavy cream, whipped

1 cup sugar (for the caramel sauce)

Chocolate ganache layer:

8 ounces (227 grams) semisweet or bittersweet chocolate cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons (28 grams) unsalted butter

Directions

Passion mousse

In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved.

Add the gelatin to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream.

Chocolate ganache

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth and set aside until thickened

Stirring occasionally.

Assembly:

Place the chocolate fudge layer in a loose bootom springform pan. Fill all of the profiteroles with the passion mousse using a piping bag fitted with a small rounded nozzle. Heat the 1 cup sugar on a medium heat until caramelized and golden in color. Carefully dip profiteroles one by one in the caramel and start arranging them all around the pan. Fill the center with the rest of the passion mousse and dip in 3-4 profiteroles. Chill for 2 hours until set and then fill with the chocolate ganache. End with another 3-4 profiteroles on the top. Chill.

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Comments

victoriaregina 3 weeks, 1 day ago said:
What do I think? I think I would love to be there so I could buy one. Passion fruit is one fruit I will order from Melissa's as it is so special. Your dessert will be at my Christmas dinner.

Thank you for another 'extreme' recipe, my friend.

Vickie

peetabear 3 weeks, 1 day ago said:
Ahmed...my friend it is so good to see you posting your wonderful recipes again... I know you must be very busy with your pastry store and with your family so it makes your posts even more special.. five forks...

annieamie 3 weeks, 1 day ago said:
Hi Ahmed! The idea of using profiteroles to form the "shell" of the cake is a brilliant idea! The cake sounds delicious. It should be a big seller in your store! If not, I'm sure that many of us here on Group Recipes would buy the cake!

gourmetana 3 weeks ago said:
I missed your fabulous recipes. I think you must show this one at your store, definitely. I am sure it will be a great success. Sounds delicious and it is beautiful. Good job Ahmed (as always)... 5 forks

wholelottarosie62 3 weeks ago said:
Do you deliver to North Carolina, USA?????? It's gorgeous as usual! I agree with Victoria on the Christmas dinner....5 forks The pics of your shop are also beautiful.

magali777 3 weeks ago said:
Ahmed, this is a beauty! of course you have to do it at the store, the mélange of flavours is perfect a little sour combined with the richness of chocolate and the texture of the profiteroles!
wow! congratulations and thanks for sharing!

shecooks4u 3 weeks ago said:
Eclairs and cake together, I have to say I have never seen this one! A go for sure.

cholena 3 weeks ago said:
Looks yummy-licious ... way to go Ahmed :)

chefmal 3 weeks ago said:
Wow. This is definitely different. I'd try anything you make, though that's a lot of mousse and gananche....usually I like a balence between mousse and cake so it's not too dry and on the other hand, there needs to be enough cake so there isn't all this formless mush in my mouth. Like, I could see taking the profiteroles and dipping them into the mousse center like a fondue. That would be awesome. I wish you well on it, my friend. But if I had a choice on which I'd buy to put candles on, it would have to be your chocolate hazelnut best ever birthday cake!!! This would be more like a "omfg, I just caught my husband in bed with my sister and need to consume the richest thing on the planet" kind of cake. Heh heh, no offense meant, honest. You absopositutely get my 5 forks for originality.

berry 3 weeks ago said:
Hello Ahmed... You came back! More than words Ahmed... a winner recipe.... as usual 5 forks!
How is everything going at your beautiful store?

jett2whit 3 weeks ago said:
Oh yes! I agree with everyone - most delightful indeed :)

krystynainsydney 2 weeks, 5 days ago said:
Hello Ahmed, I am from Sydney, AUSTRALIA Who am I to tell you what to do BUT BEING THAT YOU ASKED The only thing I would do differently is use smaller Profiteroles on top of the cake & I would decorate inbetween them with small crystallised Violets or Roses (flowers) to give a bit of colour & contrast
TO MAKE FLOWERS: make sure flowers are edible & not poisonous, & free of bugs. Whisk 1 egg white till frothy. on a small plate or bowl pour out some Superfine /Caster Sugar. Dip the flower gently in the egg white then carefully roll the flower petals in the Sugar. Allow to dry on cake rack. OR USE FRESH FLOWERS
What a great dessert you have made YES I would show it in your store DO you also sell them by? You have put a lot of work into this beautiful dessert I give you 5 forks Congrats Krystyna

minitindel 2 weeks, 3 days ago said:
HI AGAIN ITS ME LOL..... now who in the heck rated this lower than a 5 im gonna beat them up lol.............let me at them.............lol lol................this is over the top ahmed as always love it !!!!!! bravo!!!!
great ahmed do show thIS one its cool looking
can i send myself C.O.D....LOL.......SO I CAN TRY ALL OF THESE LOL
hugs tink

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