Hi all,
I've committed myself to making passion fruit cream puffs. I'm sure the idea isn't original, but nevertheless I don't have a recipe to work from. I have base recipes for the pate a choux, pastry cream and how to lighten the pastry cream with whipped cream and gelatin, though.
So you think it would be better to add passion fruit liquer to the pastry cream, or fold passion fruit puree into the whipped cream when lightening the pastry cream? A third option would be to do it at both stages.
Has anyone done anything like this and have advice? Unfortunately, the circumstances don't really allow me to take a dry run at this, so I'll have to adjust on the fly. Advice would be really helpful!
Thanks!!
I've committed myself to making passion fruit cream puffs. I'm sure the idea isn't original, but nevertheless I don't have a recipe to work from. I have base recipes for the pate a choux, pastry cream and how to lighten the pastry cream with whipped cream and gelatin, though.
So you think it would be better to add passion fruit liquer to the pastry cream, or fold passion fruit puree into the whipped cream when lightening the pastry cream? A third option would be to do it at both stages.
Has anyone done anything like this and have advice? Unfortunately, the circumstances don't really allow me to take a dry run at this, so I'll have to adjust on the fly. Advice would be really helpful!
Thanks!!
