Passionfruit Cream Puffs (Print Version)
# Ingredients:
→ Passionfruit Pastry Cream
01 -
2 cups milk
02 -
4 egg yolks
03 -
½ cup sugar
04 -
5 tablespoons cornstarch
05 -
Pinch of salt
06 -
½ cup passionfruit purée, thawed if frozen
07 -
2 tablespoons butter
→ Cream Puffs
08 -
1 cup water
09 -
½ cup butter
10 -
Pinch of salt
11 -
1 cup flour
12 -
4 eggs
→ Craquelin
13 -
½ cup butter, softened
14 -
½ cup brown sugar, packed
15 -
1 cup flour
16 -
Green gel food coloring
→ To Assemble
17 -
1¼ cups whipping cream
18 -
Gold luster dust
# Instructions:
01 -
Start by heating the milk in a saucepan over medium heat. While that's warming up, whisk your egg yolks in a mixing bowl, then gradually add the sugar until well combined. Whisk in the cornstarch and salt until you have a thick, pale yellow mixture. Once the milk simmers, remove it from heat and slowly stream it into the egg mixture a little at a time, whisking constantly to prevent scrambling. When at least half the milk is incorporated, pour everything back into the saucepan and return to medium heat. Whisk continuously until the mixture boils and thickens substantially. Remove from heat and whisk in the passionfruit purée and butter until smooth. Transfer to a bowl, cover with plastic wrap directly touching the surface, and chill completely.
02 -
Combine water, butter, and salt in a saucepan over high heat and bring to a boil. Once the butter has melted and the water is boiling, add all the flour at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides. Transfer this dough to a stand mixer fitted with a paddle attachment. Add the eggs one at a time, beating thoroughly after each addition and scraping down the sides as needed.
03 -
In a small bowl, cream together the softened butter and brown sugar with a spatula. Add a small amount of green food coloring, then mix in the flour until you have a smooth dough. Place this dough between two sheets of parchment paper and roll it into a thin disc. Transfer to a baking sheet and freeze for 5-10 minutes until firm.
04 -
Preheat your oven to 375°F and line two baking sheets with parchment paper (secure the corners with small dabs of dough). Fill a large pastry bag fitted with a round tip with the cream puff dough and pipe 2-inch mounds onto the baking sheet, leaving plenty of space between them. Use a wet finger to smooth any peaks. Remove the craquelin from the freezer and use a 2-inch ring cutter to cut out discs. Place one disc on top of each cream puff. Bake for 35-40 minutes until the puffs are browned and feel dry and firm. Let cool completely before filling.
05 -
Beat the whipping cream until stiff peaks form. Whisk the chilled passionfruit pastry cream until smooth, then mix in a small amount of whipped cream. Gently fold in the remaining whipped cream until you have a soft but pipeable consistency. Fill a pastry bag fitted with a large star tip with this cream mixture.
06 -
Use a small knife to poke a hole in the bottom of each cream puff. Insert the piping tip and fill each puff with the passionfruit cream. Arrange on a serving platter, then pipe a decorative swirl of cream on top of each puff. Finish with a light sprinkle of gold luster dust for that magical touch!
# Notes:
01 -
These elegant passionfruit cream puffs with green craquelin topping make for a stunning dessert presentation at special occasions.
02 -
The craquelin topping gives these cream puffs their distinctive crackled appearance and adds a delicious caramelized sweetness.