Pastry Basics: The Creamiest Passionfruit and Rosewater Curd / Creme + CREMEUX

Описание: Searching for more ammunition for that growing recipe file?
Looking for a perfect accompaniment to pile on top of a fresh scone or crumpet? Perhaps pipe between layers of cake for something more exotic? fill eclairs, macarons or tart shells..this is a versatile recipe that we often use in patisserie because its super simple to make and soo lip smackingly scrumptious! a standard passion curd recipe taken a little bit further. listen.. there's butter, a lot of it and a little rosewater too but this will have you coming back for more it's so good!
we are tackling two basic pastry skills with just the addition of one ingredient! we take a fruit curd to a Crémeux (that’s “Crem-ERH” NOT “Crem-OH” don’t copy the master chefs..) with only the addition of gelatine.

Recipe:
187g Passionfruit purèe (just the juice no seeds) OR fresh pulp
25g Fresh lemon juice
125g Caster Sugar
5 whole eggs, blended smooth
387g Unsalted butter, cubed, softened
10g Rosewater
*OPTIONAL Vanilla bean

for cremeux : add 1 - 2 sheets gelatine, bloomed

*** Pro-tip:
Leaf gelatine is 1:1!! (GAME CHANGER) so, ANY bloom strength.
eg. recipe calls for 4 sheets of titanium(100Bloom) and all you have is gold (200Bloom) the number of sheets stay the same. only when considering Grams does it differ.

3 leaves ANY bloom gelatine = 1 Tblsp powdered gelatine (225 bloom)

Music by Joakim Karud    / joakimkarud  
  / joakimkarud