Passion fruit pastry cream

I would like to make a passion fruit pastry cream -- isit ideal to replace a proportion of the milk in a class vanilla creme patissiere with the juice of some passionfruits?

  • Posted by: sihan
  • April 21, 2018
  • 1 Comment

1 Comment

Review our Code of Conduct
Don't send me emails about new comments
Alice April 21, 2018

Hello Sihan,
Try this recipe by Michelin starred chef Paul Heathcote.
Seedless pulp of 4 passion fruits
3 egg yolks
20g of plain flour, sifted
65g of caster sugar
250ml of milk
1/2 vanilla pod, split and seeds scraped out
icing sugar
75ml of double cream, whipped

1 : Whisk the eggs yolks and caster sugar in a bowl until creamy white in colour, then whisk in the flour.
2 : In a suitable sized, non-stick saucepan, add the milk and vanilla pod and bring to the boiling point. Remove the pod and add a little of the hot milk to the egg yolk mix, whisk well and slowly add the remaining liquid.
3 : Return this mix to the pan and, over a low heat, stir with a wooden spoon until the mix becomes thick.
4: Transfer the mix to a bowl, sprinkle some icing sugar over it to prevent a skin forming, and allow to cool.
5 : When cooled, stir in the passionfruit pulp and then gently fold in the whipped double cream.

Review our Code of Conduct
Don't send me emails about new comments
Showing 1 out of 1 Comments Back to top
Recommended by Food52