Passion Fruit Choux Bun
Dehaja created this dish for MasterChef UK ™ Series 22. Her passion fruit curd was praised as beautifully floral and in fine balance with the caramel, and the salted caramel crème mousseline was singled out as silky and smooth. This Fix-It reconstruction preserves those praised fillings exactly while correcting the two faults the judges named — lifting the flat choux and lightening the over-thick craquelin.
- Time: 150 min
Source: Relaxed Recipes
Ingredients
- FOR THE ALMOND CRAQUELIN
- Unsalted butter, softened — 3 tbsp
- Light brown sugar — 1/4 cup
- All-purpose flour — 1/3 cup
- Ground almonds — 1/4 cup
- Fine salt — pinch
- FOR THE CHOUX PASTRY
- Water — 1/2 cup
- Whole milk — 1/4 cup
- Unsalted butter, cubed — 6 tbsp
- Caster sugar — 1 tsp
- Fine salt — 1/4 tsp
- Bread flour — 3/4 cup + 1 tbsp
- Large eggs, beaten — 3 to 4
- FOR THE PASSION FRUIT CURD
- Passion fruit pulp — 1/2 cup , from about 6 to 8 fruit, half the seeds strained
- Caster sugar — 1/3 cup
- Large eggs — 2
- Large egg yolks — 2
- Unsalted butter, cold and cubed — 5 tbsp
- FOR THE SALTED CARAMEL CRÈME MOUSSELINE
- Whole milk — 1 cup
- Large egg yolks — 3
- Caster sugar — 3 tbsp
- Cornflour — 2 tbsp
- Caster sugar — 1/2 cup
- Heavy cream, warmed — 3 tbsp
- Flaky sea salt — 1/2 tsp , to taste
- Unsalted butter, softened — 7 tbsp
- FOR THE CARAMEL TUILE
- Water — 1 tbsp
- Glucose or light corn syrup — 1 tsp , optional
- EQUIPMENT
- Stand mixer or hand mixer
- Piping bags with a plain round nozzle and a small plain nozzle
- Heavy saucepan
- Fine-mesh sieve
- Digital thermometer
- Two baking sheets with parchment or silicone mats
- Rolling pin and a round cutter slightly smaller than the piped buns