Effortless Passionfruit Cream Puffs (Print Version)
# Ingredients:
→ Passionfruit Pastry Cream
01 -
½ cup sugar
02 -
5 tablespoons cornstarch
03 -
½ cup passionfruit purée, thawed if frozen
04 -
2 tablespoons butter
05 -
Pinch of salt
06 -
4 egg yolks
07 -
2 cups milk
→ Cream Puffs
08 -
Pinch of salt
09 -
1 cup flour
10 -
4 eggs
11 -
1 cup water
12 -
½ cup butter
→ Craquelin
13 -
½ cup brown sugar, packed
14 -
Green gel food coloring
15 -
1 cup flour
16 -
½ cup butter, softened
→ To Assemble
17 -
Gold luster dust
18 -
1¼ cups whipping cream
# Instructions:
01 -
Pour milk into a saucepan and heat it on medium. In the meantime, whisk your sugar with egg yolks in a bowl until creamy. Slowly add cornstarch and the pinch of salt, and beat until it’s thick. When the milk starts steaming, take it off the stove and drizzle it into the egg mixture little by little, whisking fast so it doesn’t cook the eggs. When you’ve mixed in about half the milk, pour it all back into the pan. Heat everything on medium, whisking nonstop until it bubbles and becomes very thick. Remove from heat and mix in the passionfruit purée and butter. Smooth it out, cover tightly with plastic wrap so it touches the surface, and stick it in the fridge to get cold.
02 -
In a pot over high heat, bring water, salt, and butter to a boil. Once the butter has melted and you’ve got a rolling boil, dump in all the flour at once and stir quickly with a wooden spoon until it forms a dough that pulls away from the sides of the pot. Toss the dough into a stand mixer with a paddle attachment. Add eggs one by one, mixing well in between, and scrape the bowl to make sure everything gets blended.
03 -
Grab a small bowl and mix brown sugar with the softened butter until smooth. Add green food coloring and stir, then throw in the flour and knead it together into dough. Pop the dough between two parchment sheets and roll it flat. Stick it onto a baking tray and freeze until it firms up, about 5–10 minutes.
04 -
Preheat your oven to 375°F and lay parchment paper on two baking trays, using tiny bits of dough to hold the corners down. Take a pastry bag with a round tip and pipe dough into 2-inch blobs with space in between. Wet your finger and smooth out any lumpy tops. From the freezer, grab the craquelin and press out discs using a 2-inch cutter. Put one disc on each puff. Bake them until they’re golden and firm to the touch—about 35–40 minutes. Let them cool completely before you start filling them up.
05 -
Whip the cream until peaks stand up on their own. Take the chilled passionfruit cream and whisk it until smooth. Mix in a little whipped cream first to lighten it up, then fold the rest in gently so it’s fluffy but firm enough to pipe. Load the cream into a pastry bag with a star-shaped tip.
06 -
Cut a small hole in the bottom of each puff with a knife. Stick in the piping tube and fill the puff with cream until it's nicely stuffed. Put the puffs on a plate and swirl a bit of cream on top of each as a finishing touch. Sprinkle some gold luster dust over them for that fancy shine!
# Notes:
01 -
These bright, green-capped cream puffs filled with passionfruit are a showstopper dessert for any big event.
02 -
The crackly craquelin layer adds an extra flavorful crunch and sweetness to the puffs.