PASSIONFRUIT ECLAIRS
 
 
Ingredients
  • 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
Method
  1. To make the passionfruit curd, pour the cream and passionfruit pulp into a medium saucepan and bring to the boil.
  2. Meanwhile, whisk together the egg yolks and caster sugar in a large heatproof bowl.
  3. Sift in the cornflour and whisk it in.
  4. Once the cream has come to the boil, pour it into the egg and sugar mixture in a slow steady stream, while constantly whisking.
  5. Pour the mixture back into the saucepan and place over a low heat.
  6. Bring to the boil, while whisking constantly, and boil for 2 minutes.
  7. 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.
  8. Refrigerate until cool.
  9. To make the chantilly, whisk together the cream, sugar and vanilla seeds using an electric mixer, until stiff peaks form.
  10. To assemble the eclairs, cut them in half, removing their tops.
  11. Fill the base with passionfruit curd, then pipe over the chantilly cream.
  12. Replace the tops of the eclairs and pipe on a little more chantilly and curd.
  13. Finish with the strained passionfruit seeds and a dusting of icing sugar.
  14. Makes 30 - 40 eclairs.
  15. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2014/07/29/passionfruit-eclairs/