Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream

INGREDIENTS

Egg yolks, large

Eggs, large

240 g

Eggs

15 g

Lemon juice

5 g

Vanilla bean paste

2 1/2 tsp

Vanilla bean spread

120 g

Brown sugar, dark

285 g

Flour

5 g

Kosher salt

1 pinch

Salt

270 g

Sugar

350 g

Butter, Unsalted

210 g

Butter, unsalted

375 g

Heavy cream

250 g

Passionfruit cream

125 g

Whole milk

125 g

Water

230g passionfruit juice (I whizzed passionfruit pulp in the food processor then strained to remove the seeds)