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Passion Fruit Pastry Cream

Author Emily, adapted from copenhagencakes.com

Ingredients

Pastry cream

  • 80 g egg yolks
  • 120 g sugar
  • 25 g all-purpose flour
  • 25 g potato starch
  • 130 g passion fruit juice (about 6-7 passion fruits)
  • 100 ml heavy cream
  • 270 ml full fat milk
  • 1 vanilla bean
  • 1 Tbsp sugar

Whipped cream

  • 473 mL heavy cream
  • 1 Tbsp sugar
  • 1 tsp vanilla extract or vanilla bean paste

Instructions

Pastry cream

  1. Cut open the passion fruits, and strain the juice. Keep the seeds for decor!

  2. Beat together egg yolks and sugar. Sift the flour and potato starch into the mixture and beat until combined. Set aside.

  3. Scrape out the seeds of your vanilla bean. Add seeds and pod, passion fruit juice, heavy cream, milk, and last tablespoon of sugar to a medium sized pan. Bring to light boil.

  4. While waiting for mixture to boil, grab a sheet pan and line it with plastic wrap. Don't cut the plastic wrap yet, keep it connected to the box.

  5. Slowly pour 1/3 of the boiling mixture into the egg yolk mixture and whisk until combined. Slowly continue to add the rest of the mixture in thirds until combined completely.

  6. Strain mixture back into sauce pan and place on medium heat, constantly stirring. Make sure you're whisking every nook and cranny in the pan! This prevents any cooked lumps in your pastry cream! Boil lightly, until you feel it starting to thicken up. Remove from heat and stir for 30 seconds, then place back on heat for about 1 minute, until thick.

  7. Pour mixture onto the plastic wrap. Quickly smooth it out into a thin layer with a spatula, then pull the plastic wrap over the top to completely cover the mixture. This prevents a film from developing. Place in the freezer for 15 minutes. Set a timer! This cannot stay in the freezer.

Whipped cream

  1. Pour heavy cream in mixer. Beat on medium speed until almost stiff.

  2. Add 1 tablespoon sugar to cream and continue to mix until consistency of store-bought whipped cream. Add vanilla and mix until combined.

  3. Take pastry cream out of freezer and place into whipped cream. Mix on medium speed until combined, light and fluffy.