Passionfruit and Lime Curd, White chocolate, Limoncello and Coconut Meringue Cream Puffs

Cream Puffs with Passion Fruit and Lime Curd, White Chocolate and Limoncello Pastry Cream, Toasted Meringue and Toasted Coconut

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Choux Pastry

Adapted from Annabel Langbein

¼ cup cold water

30g butter, cubed

¼ cup + 2 tbsp. plain flour

2 tsp. castor sugar

1 large free-range egg

Preheat oven to 200c. Line a large slice tin or baking tray with baking paper. Set aside. Place water and butter in a small saucepan over a medium-high heat. Heat until all the butter is melted and the mixture starts to boil. Once it has been brought to the boil, add the flour all at once and stir immediately over the heat, until the mixture forms a firm doughy ball. Continue to beat over the heat for about 40 seconds and a crust starts to form on the bottom of the pan.  Transfer the mixture to a bowl and add the sugar. Beat for about 30 seconds. Add the egg and beat until fully combined, at first it will seem like the batter and egg won’t incorporate but just keep beating it and it will eventually come together. Transfer into a piping bag with a 1cm circle tip nozzle and pipe small mounds of the dough onto the baking sheet, leaving space between each once (you should have amount 9-10 mounds). Bake in the oven for about 25-30 minutes or until puffed and golden brown. Set aside to cool before poking a small hole in the base of each puff.

 

White chocolate and limoncello pastry cream

200ml coconut milk

2 egg yolks (keep the whites for the meringue later on)

¼ + 1tbsp castor sugar

2 tbsp. corn flour

2 tbsp. butter

2-½ tbsp. limoncello

85g white chocolate, melted

 

Pour the milk in a saucepan and bring to a simmer.

While the milk is coming to a simmer, whisk the egg yolk and sugar until pale and fluffy.  Incorporate the cornstarch. Once the milk starts to simmer, slowly pour 1/3 of the milk over the egg yolk mixture, and whisk together. Pour the egg yolk mixture back into the saucepan.  Heat gently while stirring constantly with a whisk, until thickened. Remove from the heat and whisk in the butter until fully incorporated. Leave to cool for a couple of minutes.  Whisk in the limoncello until smooth, then whisk in the melted white chocolate. Leave to cool fully, covered, in the fridge.  Once cool, transfer to a piping bag with a specified filling nozzle.  Keep in the fridge.

 

Lime and passion fruit curd

Zest and juice of 1-½ limes (or if your limes are quite small, use 2)

Pulp from 1 passion fruit

55g castor sugar

30g butter

1 egg, lightly beaten

 

For the curd, place the lime juice and zest, passion fruit pulp, sugar and butter in a medium saucepan and place over a medium heat until the butter has melted. Whisk in the eggs and stir constantly over a medium-low heat until it has thickened. Make sure you stir it at all times else the eggs will cook and it will curdle. Pour into a bowl and leave to cool, covered, in the fridge.  Once cool, transfer to a piping bag fitted with a small filling nozzle.

 

Meringue

 

2 egg whites (reserved from making the pastry cream)

125g-castor sugar

1 tsp. vanilla extract

 

Place egg whites and sugar in a heat proof bowl and whisk lightly over a pan of simmering water. Once all the sugar has dissolved, add the vanilla and beat on a medium high speed (in a stand mixer or hand held electric beater) until stiff peaks form and you have a thick, glossy meringue. Set aside.

 

Toasted thread coconut to finish

 

To Finish

Pipe a small amount of the lime and passion fruit curd, around 1 teaspoon, into each puff through the base, leaving room for the pastry cream. Pipe the pastry cream into the puffs until full, then place base side down in the fridge for about 30 or so minutes to let the filling set slightly so that it doesn’t leak out of the bottom. Spread the meringue around the top 2/3 of the puff and toast lightly with a blowtorch (or you can leave them un-toasted) and sprinkle with some toasted coconut. Decorate with edible flowers if desired and store in the fridge. 

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