PASSIONFRUIT ECLAIRS
- You will need 1 x Choux Pastry recipe baked into eclairs (link above recipe)
- FOR THE PASSIONFRUIT CURD:
- 125ml heavy cream
- 220g passionfruit pulp (I use canned), strained of seeds
- 7 egg yolks
- 125g caster (superfine) sugar
- 15g cornflour
- FOR THE CHANTILLY CREAM:
- 300ml heavy cream
- 50g icing sugar, sifted
- ½ vanilla pod, seeds scraped out
- To make the passionfruit curd, pour the cream and passionfruit pulp into a medium saucepan and bring to the boil.
- Meanwhile, whisk together the egg yolks and caster sugar in a large heatproof bowl.
- Sift in the cornflour and whisk it in.
- Once the cream has come to the boil, pour it into the egg and sugar mixture in a slow steady stream, while constantly whisking.
- Pour the mixture back into the saucepan and place over a low heat.
- Bring to the boil, while whisking constantly, and boil for 2 minutes.
- Remove from the heat, pour into a heatproof bowl and cover with cling wrap, right on the surface of the curd so a skin doesn't form.
- Refrigerate until cool.
- To make the chantilly, whisk together the cream, sugar and vanilla seeds using an electric mixer, until stiff peaks form.
- To assemble the eclairs, cut them in half, removing their tops.
- Fill the base with passionfruit curd, then pipe over the chantilly cream.
- Replace the tops of the eclairs and pipe on a little more chantilly and curd.
- Finish with the strained passionfruit seeds and a dusting of icing sugar.
- Makes 30 - 40 eclairs.
- Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2014/07/29/passionfruit-eclairs/
3.2.1311