Passion Fruit and Raspberry Macaron Filling
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Passion Fruit and Raspberry Macaron Filling
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How to make pastry cream with passion fruit as a filling for giant raspberry macarons. An easy recipe for using up egg yolks.
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Ingredients
- 250 ml (9fl oz/ 1 cup) whole milk
- 1 vanilla pod/bean seeds scraped out (or ½ teaspoon powdered vanilla or extract)
- 3 egg yolks organic
- 50 g (2oz/¼ cup) sugar
- 30 g (1.25oz/ 2 tbsp) cornflour (cornstarch)
- 3 passion fruits (the equivalent of 4 tablespoon once seeds removed)
- 2 punnets fresh raspberries
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Instructions
- In a medium saucepan, gently heat the milk with the vanilla pod then scrape out the seeds and add to the milk.Meanwhile, using a balloon whisk, mix the egg yolks and sugar in a large bowl until creamy, then whisk in the cornflour until smooth. When the milk is hot (but not boiling), add half of the hot milk to the beaten egg yolk mixture. Whisk vigorously then quickly add the mix to the rest of the milk in the saucepan while whisking continuously.
- Continue to whisk over the heat until the mixture thickens. Cover with cling film so that no skin forms on the surface. Leave to cool for about 10 minutes then chill in the fridge for at least an hour.
- Strain the juice using a sieve to remove the passion fruit seeds.
- Whisk in the juice of the strained passion fruits into the pastry cream and chill until closer to serving time.
- Spoon or pipe out the filling into the middle of 6 giant macaron shells and arrange about 8-10 raspberries (according to size) on the outside and finish off by topping with a macaron shell.
Notes
- All the step-by-step recipes for macarons are in both my pastry recipe books, Mad About Macarons and Teatime in Paris. For the basic recipe, see my salted caramel macarons.
- Nutritional info based on a 90g serving (filling only). Protein 4g; Carbohydrates 16g; Lipids 5g, glycemic index: 9.
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