Passion Fruit Eclair

Pastry recipe
 Fabrice Chalaye

Fabrice Chalaye

Passionate about cooking and pastry since early childhood, Fabrice Chalaye gets his NVQ in Cooking in part-time at M. Chartron’s restaurant in Saint Donat and then his HND in 2002. In 2003, he set ...
  1. Passion Fruit Pastry Cream


    • Ambient fruit purée 100% : Passion fruit - 150ml
    • Milk - 25cl
    • Egg yolk - 3
    • Sugar - 40g
    • Maizena® - 35g

    Heat the passion fruit puree. In a mixing bowl, mix yolks and sugar, add maïzena and milk to the mixture. Add the hot passion fruit puree and cook whisking vigorously until boiling for 2 min.
    Set aside in another bowl and leave it to cool.

    In this step

  2. Passion Fruit Jelly


    • Ambient fruit purée 100% : Passion fruit - 125ml
    • Pectin NH - 3g
    • Caster sugar - 25g

    Heat the passion fruit puree. Mix the pectin with caster sugar. When the puree is simmering, sprinkle the pectin and sugar mixture stirring gently.
    Cook at 104°C about 5 min stirring constantly.


    Use ready-to-fill eclair shells, pipe in passion fruit pastry cream and cover the top with passion fruit jelly.

    In this step

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