Temper the chocolate.

Divide the chocolate into the mold. Spread the chocolate around the mold with a small spoon to make sure the chocolate is all around the mold. Tap it on the counter and swirl the color around the mold again to make sure the chocolate has been all around the mold.

Place a big piece of parchment paper on the countertop. Turn the silicone mold upside down and pour the excess chocolate onto the piece the parchment paper. Save the excess chocolate in a bag.

Tip: Save the remaining chocolate in a small piping bag and seal it. Place it in your pant pocket. Your own body temperature will keep the chocolate the right temperature for when you have to seal the bottom of the cream puffs.

Place the silicone mold on a small piece of baking paper, facing down and let them set, while moving onto the marshmallow fluff.

Make sure your bowl and whisk are completely clean before you begin. I like whipping down both things with vinegar to be sure not reduce is left.

In a mixing bowl of your stand mixer, add the egg whites, glucose syrup and granulated sugar. Place the bowl over a pot of simmering water, making sure the water does not touch the bowl. Use the whisk attachment to your mixer, to constantly stir around the mixture, until the sugar granules have melted together with the egg whites.

Then take it off the heat and place it in your stand mixer, and immediately set it on high speed. Let it mix for 5-6 min until the bowl feels room temperature and the fluff is very stiff. Add the vanilla paste and freeze dried passion fruit powder and mix it in.

Transfer to a piping bag.

Knead the marzipan and shredded coconut together. Roll out the marzipan base to a 6 mm thickness. Use a 4 cm cookie cutter and cut out your marzipan bases.

Pipe the marshmallow fluff into the chocolate shell.

Add the marzipan bases on top of the marshmallow fluff and seal the bottom with the leftover chocolate.

Place them in the freezer for 5 min to quickly set. Having them completely cold makes them easier to take out of the mold.

Once set, gently trace the edge off the bottom of the cream puff to release it from the silicone mold, and gently push them out of the mold. I find that the best way to get the out of the mold is to only push from the top. The sides are the weaker point and if you push on the sides they can easily break.

Optional, decorate with shredded coconut. To do so, melt a little bit of leftover chocolate and brush it on the cream puffs, then immediately roll them in the shredded coconut.