INGREDIENTS - Makes around 20

200ml brewed and cooled jasmine tea
2 tsp caster sugar
85g butter (plus a little for greasing)
115g plain flour
pinch of salt
3 medium eggs beaten

600ml double cream
3 large tbsps passion fruit curd

1. Preheat the oven to 200oc
2. Put the tea, sugar and butter into a pan and heat until the butter is melted
3. Turn the heat up to high and put the flour and salt in(in one go), mixing quickly to combine
4. Remove from the heat and keep mixing until the mixture comes away from the edge of the pan in one ball
5. Leave to cool for around 10mins (otherwise you will scramble the eggs when adding them)
6. Add the eggs bit by bit mixing hard to combine until the mixture is smooth and glossy (I think the consistency is similar to toothpaste)
7. Lightly grease some grease proof paper, pipe the mixture into smallish balls (think the width of a £2 coin) in lines across the baking sheet leaving room for them to puff up
8. Gently rub the top of each ball with a wet finger so the top goes crispy
9. Place the baking sheet into the oven and bake for 25-30 minutes, or until brown taking into account that they will naturally be darker because of the tea - if the profiteroles are too pale they go soggy when they've cooled
10. Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Put back onto the grease proof sheet with the hole in the base facing upwards and return to the oven for five minutes to dry out fully
11. For the filling, whip the cream until it holds a soft peak
12. Add the passion fruit curd to the cream and fold through so streaks of it are still visibe
13. Once the profiteroles are cool pipe the cream mixture into the hole you created earlier and pile up into a mound of deliciousness
14. Pipe any additional cream around the profiteroles

Enjoy : ) x