Passion Fruit Profiteroles

Preheat oven to 180C/gas mark 4
Place the water and butter in a saucepan over high heat and bring to the boil.

Add the flour and beat with a wooden spoon until smooth. Cook, stirring over a low heat until the mixture leaves the side of the pan.

Remove from the heat. Place in an electric mixer and beat o night, gradually adding the eggs until well combined.

Spoon the mixture into a piping bag with a 12mm plain nozzle and pipe 2cm rounds onto baking trays lined with non-stick baking paper.

Bake for 15-20 mins or until puffed and golden.

Cool onto wire racks.

To make the passion fruit cream, place the cream, passion fruit pulp and sugar in a bowl and stir to combine. Set aside.

To make the lemon icing, combine the lemon juice and sugar until smooth.

Fill the profiteroles with passion fruit cream and spoon on the icing.