A delicious pastrie made using our delicious fruit puree.
for approx. 25 cream puffs
90 min.
Sweet Vanilla Pastry
Ingredients
| Ingredient | Amount |
|---|---|
|
Butter |
100g |
|
Brown sugar |
125g |
|
Flour |
125g |
|
Vanilla sugar |
5g |
Preparation
Mix all the ingredients with the beater taking care not to bruise the dough, keep chilled at 5°C then spread the dough between two sheets before placing in the freezer and cut into rectangles the size of an éclair.
Choux Pastry
Ingredients
| Ingredient | Amount |
|---|---|
|
Milk |
500g |
|
Water |
500g |
|
Salt |
20g |
|
Sugar |
40g |
|
Butter |
450g |
|
Flour (type 55) |
250g |
|
Whole eggs |
1000g |
Preparation
Boil the milk, water, salt, sugar and butter together, off the flame stir in the flour and then put everything back on the heat and stir with a spatula as soon as the dough comes off the sides of the pan easily transfer into a mixer bowl without overworking the dough.
Add the eggs that have been beaten with a whisk, incorporate three quarters of the eggs at a time, then add the remaining eggs little by little; if the dough is too firm, add around 60 g of hot milk for this recipe.
Mango and Passion Fruit Cream
Ingredients
| Ingredient | Amount |
|---|---|
|
Mango puree DIRA |
400g |
|
Passion fruit puree DIRA |
400g |
|
Milk |
200g |
|
Egg yolks |
220g |
|
Caster sugar |
180g |
|
Corn flour |
90g |
|
Butter |
50g |
Preparation
Heat the milk and fruit pulp, mix the egg yolks with the caster sugar, then add the corn flour.
Dilute the mixture with a little hot water, pour everything into the saucepan then cook for 2 to 3 minutes after boiling, incorporate the warm butter, smooth and then set aside in the refrigerator.
Orange Fondant Icing
Ingredients
| Ingredient | Amount |
|---|---|
|
Fondant |
500g |
|
Cocoa butter |
50g |
|
Syrup 30° B |
80g |
|
Drops of yellow food colouring |
40 drops |
|
Drops of orange food colouring |
10 drops |
Preparation
Mix all ingredients.