Friday, 1 July 2016

Feuilleté à la vanille au fruit de la passion

Doesn`t that sound amazing?

Basic puff pastry filled and served with vanilla cream and passion fruit.
I found this in my new Gourmand magazine issue. I brought puff pastry back from France and the rest of the ingredients are in store.
But they did not use fruit, just the vanilla cream. The fruit was from a stand near by and on the side of overripe.

1 ready made puff pastry
1 egg
200 ml double cream
1 cream stiff
150 g vanilla yogurt
1 pinch vanilla
2 passion fruits 

It is a nice dessert, the different components can be made hours before and assembled short before serving.

Make equal parts out of the puff pastry and brush with egg wash. Bake at 200 C for 12 minutes and let the  cool completely.
Beat the cream with the cream stiff and the vanilla  to stiff peaks and add the vanilla yogurt. Fill into a piping bag with star nozzle and let it sit in the fridge for 30 minutes.
Get the passion fruit pulp out and set it aside.

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