Tropical Dream Dessert: Irresistible Passion Fruit and Coconut Cream Puffs Recipe

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Embark on a culinary journey to a tropical paradise with these exquisite Passion Fruit and Coconut Cream Puffs. This recipe transforms the classic Danish Flødebolle into an exotic indulgence, featuring a vibrant passion fruit marshmallow fluff nestled atop a tender coconut marzipan base. Each puff is then enrobed in a delicate, shimmering shell of Valrhona’s Passion Fruit Inspiration chocolate, creating a dessert that is as visually stunning as it is delicious. Prepare for an unforgettable flavor explosion that will transport your senses straight to sun-drenched beaches and swaying palm trees.

These cream puffs are more than just a dessert; they are an experience. The enchanting aroma of fresh passion fruit combined with the sweet, subtle notes of coconut creates a truly unique flavor profile that is both refreshing and deeply satisfying. The luxurious Valrhona chocolate shell provides a satisfying snap, giving way to the cloud-like marshmallow fluff and the chewy, flavorful marzipan base. It’s a harmonious blend of textures and tastes that is sure to captivate anyone who tries them. Whether you’re hosting a special event or simply treating yourself, these passion fruit and coconut cream puffs are guaranteed to be a showstopper and leave you dreaming of your next tropical getaway.

If you’re a fan of elegant, fruit-filled cream puffs, you’ll love exploring other variations. For a zesty twist, try our Lemon Cream Puffs. If you prefer berry delights, our Strawberry and Cookie Cream Puffs (Flødebolle) and Raspberry Cream Puffs (Flødebolle) offer equally delightful experiences.

The Anatomy of a Tropical Cream Puff: Key Ingredients

Crafting the perfect cream puff involves selecting quality ingredients that contribute to its overall texture and flavor. Here’s a closer look at what makes this recipe stand out:

• Valrhona Passion Fruit Inspiration Chocolate: This is the star of our chocolate shell. Valrhona is renowned for its premium quality and unique “Inspiration” range, which infuses real fruit into chocolate, resulting in an intense, natural passion fruit flavor. Using this chocolate ensures a vibrant, tangy, and beautifully colored shell that perfectly complements the filling. While Valrhona is highly recommended, if unavailable, you can experiment with good quality white chocolate infused with passion fruit extract or a little freeze-dried passion fruit powder.
• Passion Fruit Marshmallow Fluff: This light and airy filling is made from egg whites, granulated sugar, and glucose syrup. Glucose syrup is crucial as it helps prevent sugar crystallization, ensuring a smooth, stable, and glossy marshmallow fluff. The addition of freeze-dried passion fruit powder intensifies the tropical flavor without adding excess moisture that could destabilize the meringue.
• Coconut Marzipan Base: Marzipan provides a wonderfully soft, chewy, and slightly almond-flavored base. When combined with shredded coconut, it creates a delightful tropical foundation that contrasts beautifully with the fluffy marshmallow. If marzipan is hard to find or you prefer a different texture, a small, thin coconut cookie can serve as an excellent alternative, offering a satisfying crunch.

STEP-BY-STEP INSTRUCTIONS – PASSION FRUIT CHOCOLATE SHELL

Creating the perfect chocolate shell is essential for both the aesthetic and the delightful snap of these cream puffs. It begins with proper chocolate tempering.

1. Temper the chocolate: Tempering chocolate is key to achieving a glossy finish, a firm snap, and preventing “blooming” (white streaks) as it cools. There are several methods, but a simple one for home bakers is the seeding method. Melt about two-thirds of your Valrhona Passion Fruit Inspiration chocolate gently over a double boiler or in a microwave (stirring frequently) until it reaches 45-50°C (113-122°F). Remove from heat and stir in the remaining one-third of finely chopped, untempered chocolate. Continue stirring until all the chocolate is melted and the temperature drops to 28-29°C (82-84°F). This process aligns the cocoa butter crystals for a stable and shiny result.
2. Mold the chocolate shells: Carefully divide the tempered chocolate into your chosen silicone mold. A Ditte Julie Flødebolleform or similar semi-sphere mold works perfectly. Use a small spoon or a clean pastry brush to spread the chocolate evenly around the entire interior surface of each mold cavity. Ensure that the chocolate forms a consistent layer, especially around the edges, as this will be the structural integrity of your cream puff. Gently tap the mold on your counter several times to release any air bubbles and help the chocolate settle smoothly. Swirl the mold again to ensure even distribution.
3. Remove excess chocolate: Place a large piece of parchment paper on your countertop. Invert the silicone mold over the parchment paper and allow the excess chocolate to drip out. You can gently tap the mold again to encourage more chocolate to drain. This step ensures a thin, crisp shell. Collect the excess chocolate from the parchment paper into a clean piping bag.
4. Pro Tip for Sealing: Do not discard the remaining tempered chocolate in the piping bag! Seal the bag tightly. You can place it in your pant pocket or hold it in your hand for a few minutes. Your body temperature will help keep the chocolate at the ideal working temperature, making it perfect for sealing the bottom of your cream puffs later on. This avoids having to re-temper a small amount of chocolate.
5. Set the shells: Once the excess chocolate has drained, carefully place the silicone mold on a small piece of baking paper or a tray, facing downwards. This allows the shells to set properly without pooling chocolate at the bottom. Allow them to set at room temperature or in the refrigerator for a few minutes while you prepare the marshmallow fluff. They should be firm to the touch before moving on.

STEP-BY-STEP INSTRUCTIONS – FLØDEBOLLE SKUM // MARSHMALLOW FLUFF

The heart of these cream puffs is the airy and intensely flavorful passion fruit marshmallow fluff. Achieving the right consistency is crucial for that perfect bite.

1. Prepare your equipment: Before you start, ensure your mixing bowl and whisk attachment for your stand mixer are impeccably clean and grease-free. Even a tiny trace of fat can prevent egg whites from whipping up properly. A good practice is to wipe down both the bowl and whisk with a little white vinegar or lemon juice, then rinse and dry thoroughly. This ensures optimal meringue stability.
2. Create the meringue base: In the clean mixing bowl of your stand mixer, combine the egg whites, granulated sugar, and glucose syrup. Place this bowl over a pot of simmering water (creating a double boiler), making sure the bottom of the bowl does not touch the water. Using the whisk attachment (or a hand whisk), constantly stir the mixture. The goal here is to gently heat the egg whites and dissolve the sugar granules completely, and also to pasteurize the egg whites. Continue stirring until the mixture feels warm to the touch (around 60-70°C or 140-160°F) and you can no longer feel any sugar grittiness when rubbed between your fingers.
3. Whip to stiff peaks: Immediately remove the bowl from the heat and attach it to your stand mixer. Start whipping on high speed. Allow it to mix for 5-6 minutes, or until the meringue cools down to room temperature and forms very stiff, glossy peaks. When you lift the whisk, the peaks should stand straight up without drooping. The bowl should also feel cool to the touch. This indicates a stable, voluminous meringue.
4. Flavor the fluff: Once the meringue has reached stiff peaks, add the vanilla paste and the freeze-dried passion fruit powder. Mix them in gently on low speed until just combined. Be careful not to overmix at this stage, as it can deflate the meringue. The freeze-dried powder will infuse a potent passion fruit flavor without adding liquid, which helps maintain the meringue’s structure.
5. Prepare for piping: Transfer the vibrant passion fruit marshmallow fluff into a piping bag fitted with your desired nozzle (a round tip is common for cream puffs). Twist the end of the piping bag to secure the fluff and prevent it from oozing out.

STEP-BY-STEP INSTRUCTIONS – ASSEMBLING

Bringing all the components together is the most rewarding part of the process, transforming your prepared elements into beautiful, edible works of art.

1. Prepare the marzipan bases: In a bowl, knead the marzipan and shredded coconut together until well combined and pliable. This infuses the marzipan with a lovely coconut flavor and texture. On a lightly floured surface, roll out the coconut marzipan mixture to an even thickness of approximately 6 mm (about ¼ inch). Using a 4 cm (about 1.6 inch) round cookie cutter, cut out individual marzipan bases. This size ensures they will fit perfectly at the bottom of your chocolate shells.
2. Fill the chocolate shells with marshmallow fluff: Take your piping bag filled with the passion fruit marshmallow fluff. Carefully pipe the fluff into each chocolate shell, filling it almost to the brim. Aim for a neat, dome-like shape, ensuring there are no large air pockets.
3. Add the marzipan base and seal: Gently place a cut marzipan base on top of the piped marshmallow fluff, pressing down lightly to adhere it. Now, retrieve your piping bag with the saved, body-warmed chocolate. Pipe a small amount of this chocolate around the edge where the marzipan meets the chocolate shell to create a secure seal. This ensures the filling stays in place and provides a clean finish.
4. Quick set in the freezer: To quickly set the chocolate and make the cream puffs easier to handle, place the silicone mold with the assembled cream puffs into the freezer for about 5 minutes. This quick chill helps the chocolate firm up rapidly and allows for a clean release from the mold.
5. Gently demold the cream puffs: Once set, carefully remove the mold from the freezer. To demold, gently trace around the edge of the chocolate shell at the bottom of each cream puff to loosen it from the silicone. Then, gently push from the *top* of the cream puff to ease it out of the mold. It’s crucial to push only from the top, as pushing on the sides can cause the delicate chocolate shell to crack or break. Handle with care!
6. Optional coconut decoration: For an extra touch of tropical flair and texture, you can decorate your cream puffs with shredded coconut. To do this, melt a small amount of leftover chocolate (you can use any remaining Valrhona chocolate or even a simple white chocolate). Lightly brush a thin layer of melted chocolate around the lower edge or the entire base of the cream puff, then immediately roll it in unsweetened shredded coconut. The chocolate will act as an adhesive, and the coconut will add a beautiful finish and a hint of extra flavor.

STORAGE

To best preserve the delicate texture and vibrant flavors of your Passion Fruit and Coconut Cream Puffs, store them in an airtight container at room temperature. While they are undeniably at their peak freshness and most delicious on the day they are made, they can be enjoyed for an additional 1-2 days. The chocolate shell will help maintain the fluff’s integrity, but the texture of the marshmallow may soften slightly over time. For optimal enjoyment, consume them as soon as possible!

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making these delightful cream puffs:

What exactly are Flødeboller (Cream Puffs)?

Flødeboller are a beloved Danish confectionery, often translated as “cream buns” or “chocolate-coated marshmallows.” They typically consist of a soft marzipan or cookie base, topped with a fluffy meringue (marshmallow fluff), all enrobed in a thin layer of chocolate. Our recipe puts a tropical spin on this classic!

Can I use fresh passion fruit instead of freeze-dried powder?

While fresh passion fruit pulp offers incredible flavor, it adds moisture, which can destabilize the meringue fluff. Freeze-dried passion fruit powder is preferred because it provides intense flavor without altering the meringue’s consistency. If you insist on using fresh pulp, you might consider reducing and thickening it slightly before adding it, but this can still impact the fluff’s structure.

What if I don’t have Valrhona Passion Fruit Inspiration chocolate?

Valrhona chocolate offers unparalleled flavor and quality. However, if it’s not accessible, you can use high-quality white chocolate. To infuse passion fruit flavor, you can add a small amount of passion fruit extract (be cautious with the amount as it can be strong) or mix in some finely ground freeze-dried passion fruit powder directly into the melted white chocolate before tempering.

How important is tempering the chocolate?

Tempering is crucial for a beautiful, stable chocolate shell. It gives the chocolate its characteristic snap, prevents it from melting easily at room temperature, and gives it a shiny appearance. Untempered chocolate can result in a dull, soft, or streaky shell (blooming).

Can I make these cream puffs ahead of time?

For the best texture and freshness, these cream puffs are best enjoyed on the day they are made. However, they can be prepared 1-2 days in advance and stored in an airtight container at room temperature. The marshmallow fluff may become slightly softer over time, but they will still be delicious.

My marshmallow fluff isn’t getting stiff. What went wrong?

The most common reasons for meringue not stiffening are grease in the bowl or on the whisk, or not heating the egg whites and sugar mixture enough initially (the sugar needs to fully dissolve). Ensure your equipment is spotless, and the sugar is completely dissolved before whipping.

How do I prevent the chocolate shells from cracking when demolding?

Gentleness is key! Ensure the chocolate is fully set (chilling in the freezer for 5 minutes helps). Carefully loosen the edges of the shell from the mold before pushing from the top center. Avoid squeezing the sides of the mold too much, as this puts stress on the chocolate. A consistent, not-too-thin chocolate layer also helps with structural integrity.

Other Cream Puff Recipes To Try

If you enjoyed making these tropical treats, explore more cream puff variations to satisfy your sweet cravings:

We hope you enjoy making and savoring these delightful Passion Fruit and Coconut Cream Puffs! If you loved this recipe, please make sure to leave a STAR REVIEW below. Don’t forget to tag us on Instagram @juliemarieeats with your beautiful creations. For more baking inspiration and delicious ideas, be sure to follow us on Pinterest!

Passion Fruit and Coconut Cream Puffs

Passion fruit and coconut cream puffs with a passionfruit marshmallow fluff on a soft coconut marzipan base covered with a chocolate shell.

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Prep Time

45 minutes
mins

Course
Dessert

Cuisine
Danish

Servings

6
cream puffs

Equipment

• Silicone mold by Ditte Julie

Ingredients

 

 

CHOCOLATE SHELL

• 400 g Passion Fruit Inspiration chocolate from Valrhona

FLØDEBOLLE SKUM // MARSHMALLOW FLUFF

• 50 g egg whites
• 95 g granulated sugar
• 40 g glucose syrup or corn syrup
• ¼ teaspoon vanilla paste
• 1 tablespoon freeze dried passion fruit powder

MARZIPAN BASE (ALTERNATIVELY A COCONUT COOKIE)

• 75 g marzipan
• 1 tablespoon unsweetened shredded coconut If marzipan isn’t easily accessible for you, then it can be switch out with a coconut cookie.

Instructions

 

CHOCOLATE SHELL

• Temper the chocolate as described in the detailed instructions above. This ensures a glossy, firm shell.
• Carefully divide the tempered chocolate into each cavity of your silicone mold. Use a small spoon or pastry brush to spread the chocolate evenly, ensuring it coats the entire surface to create a consistent shell. Tap the mold gently on the counter and swirl the chocolate to remove air bubbles and achieve even coverage.
• Place a large piece of parchment paper on your countertop. Invert the silicone mold and pour out any excess chocolate onto the parchment paper. This creates a thin, crisp shell. Collect the excess chocolate into a small piping bag for later use.
• Tip: Keep the piping bag with remaining chocolate sealed and close to your body (e.g., in a pant pocket). Your body temperature will help maintain the chocolate at the right tempering temperature, making it ideal for sealing the cream puffs without re-tempering.
• Place the silicone mold on a small piece of baking paper or a tray, facing downwards, and allow the chocolate shells to set at room temperature or in the refrigerator while you prepare the marshmallow fluff.

FLØDEBOLLE SKUM // MARSHMALLOW FLUFF

• Ensure your mixing bowl and whisk are perfectly clean and free of any grease. Wiping them down with a little vinegar and drying thoroughly can help guarantee success.
• In the mixing bowl of your stand mixer, combine the egg whites, glucose syrup, and granulated sugar. Place the bowl over a pot of simmering water (double boiler style), ensuring the water does not touch the bottom of the bowl. Constantly stir the mixture with the whisk attachment until the sugar granules have completely dissolved and the mixture feels warm to the touch (around 60-70°C / 140-160°F).
• Remove the bowl from the heat and immediately transfer it to your stand mixer. Whip the mixture on high speed for 5-6 minutes until the bowl feels cool to room temperature and the fluff is very stiff, glossy, and forms firm peaks when the whisk is lifted. Then, add the vanilla paste and freeze-dried passion fruit powder, mixing them in briefly on low speed until just combined.
• Transfer the finished marshmallow fluff to a piping bag fitted with a round nozzle.

ASSEMBLING

• Knead the marzipan and shredded coconut together on a clean surface until thoroughly combined. Roll out the marzipan base to an even thickness of 6 mm (about ¼ inch). Use a 4 cm (about 1.6 inch) round cookie cutter to cut out your marzipan bases.
• Pipe the passion fruit marshmallow fluff neatly into each chocolate shell, filling it almost completely and forming a slight dome.
• Gently place a marzipan base on top of the marshmallow fluff in each shell. Use the leftover tempered chocolate in your piping bag to pipe a thin line around the base where the marzipan meets the chocolate shell, effectively sealing the bottom of the cream puff.
• Place the assembled cream puffs in the freezer for about 5 minutes. This quick chill helps the chocolate set rapidly and makes them much easier to release from the silicone mold without breaking.
• Once set, gently trace the edge of the bottom of the cream puff to loosen it from the silicone mold. Then, gently push each cream puff out from the top center. It’s important to push only from the top, as pressing on the sides can easily cause the delicate chocolate shell to crack. Handle them with extreme care.
• Optional Decoration: For an additional touch, melt a small amount of chocolate. Brush a thin layer of this melted chocolate onto the sides or bottom rim of the cream puffs, then immediately roll them in shredded coconut to adhere.

Nutrition

Carbohydrates: 48g
Protein: 10g
Fat: 15g
Saturated Fat: 7g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Cholesterol: 7mg
Sodium: 146mg
Potassium: 230mg
Fiber: 1g
Sugar: 46g
Vitamin A: 12IU
Vitamin C: 0.2mg
Calcium: 80mg
Iron: 0.4mg

Keyword
coconut, Cream puffs, marshmallow, passion fruit, tropical dessert, flødebolle

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