Lemon, Passionfruit, White Chocolate and Coconut Choux Puffs - These little cream puffs are the perfect Easter time treat! When I was younger, I would often make Easter themed birds nest cupcakes, however I feel they are too over-done these days so I decided to make choux pastry versions instead! I used passion fruit powder in the lemon curd filling for sharpness, however this is optional as it can be hard to source passion fruit powder!
EASTER CHOUX PUFFS – Lemon, Passionfruit, White Chocolate and Coconut Choux Puffs
1/3 cup. Water
1/3 cup. Milk
1 tablespoon. Castor sugar
¼ teaspoon. Salt
½ cup. Plain flour
Passion fruit and Lemon Curd:
Zest and Juice of 2 lemons
½ cup castor sugar
60g butter, cubed
2 teaspoons. Freeze-dried passion fruit powder (optional)
1 teaspoon. Cornflour
2 eggs, lightly beaten
White Chocolate Circles:
150g white chocolate, melted
1 teaspoon. Freeze-dried raspberry powder
Coconut Cream Cheese Nests:
125g cream cheese, softened
2 tablespoons. Runny honey
1 teaspoon. Vanilla bean paste or extract
1 cup. Toasted coconut flakes, crushed
Around 1 cup of mini speckled chocolate eggs
Edible flowers (optional)
Preheat your oven to 190°C. Grease and line a large baking tray with baking paper. Set aside. Place the water, milk, butter, sugar and salt into a medium saucepan and heat to a rolling boil. Once the butter is fully melted and the mixture is boiling, add the flour all at once and beat over the heat with a wooden spoon until the mixture forms dough and leaves the sides of the saucepan. Continue to beat over the heat for 1 minute. Remove from the heat and transfer the batter to a large mixing bowl. Beat with an electric mixer for about 30 seconds to release some heat. Add the eggs, one at a time, beating until combined after each addition. A thick and glossy batter should form.
Transfer the dough to a piping bag fitted with a 1.5 cm circle tip nozzle. Pipe small rounds of the batter around 3cm in diameter onto a lined baking tray, spacing them apart. Bake in the pre-heated oven for around 20 minutes, or until golden brown all over.
Turn the oven off and ajar the oven door open with a wooden spoon. Leave the choux puffs to cool in the oven, about 15 minutes is enough. Remove form the oven and leave to cool completely. Set aside whilst you make the lemon curd.
To make the passion fruit lemon curd, place the lemon juice and zest, sugar, butter, passion fruit powder (if using) and cornflour in a medium saucepan and whisk over a medium heat until the butter has melted. Remove from the heat and slowly whisk in the eggs. Whisk over a medium-low heat for about 4 minutes or until it has thickened. Make sure you stir it at all times to prevent it from curdling. Spoon the lemon curd into a bowl and set aside to cool in the fridge until ready to use. Cut the tops off the choux puffs (around two thirds of the way up) and fill with the lemon curd to the rim. Set aside whilst you make the toppings.
To make the white chocolate circles, line a chopping board with baking paper. Pour the melted chocolate on top of the baking paper and spread out evenly until it is the thickness of a one-dollar coin. Sprinkle over the raspberry powder and spread it lightly into the chocolate to create a marbled effect. Place in the fridge to set completely. Once the chocolate has set firm, use a 5cm circle cookie cutter to cut out circles of the white chocolate. Place a circle of white chocolate on top of each choux puff. Set aside in the fridge whilst you make the cream cheese topping.
In a medium bowl, beat together the cream cheese, honey and vanilla until smooth, light and fluffy. Transfer the mixture into a piping bag fitted with a 1 cm circle tip nozzle. Pipe a dollop on top of each choux puff and sprinkle with the crushed toasted coconut flakes, blowing away any excess coconut. Arrange a few speckled chocolate eggs on top of each coconut nest and place into the fridge to chill. Decorate with edible flowers if desired. Store in the fridge.