Paris-rio passion fruit choux

Savoury recipe
Traiteurs de France

Traiteurs de France

Association de Traiteurs
For 20 years, Les Traiteurs de France (French Caterers’ Association) reunites the best French independent caterers. With 36 members, this network is a leader in culinary innovation, in the art of hos...
  1. Exotic cream

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 15 g
    • Frozen fruit purée, sugar added : Guava - 11 g
    • Frozen fruit purée 100% : Lime - 7 g
    • Frozen fruit purée 100% : Pineapple - 4 g
    • Caster sugar - 37g
    • Egg - 50g
    • Butter - 25g
    • Gelatin - 1/2
    • Cream 30% fat - 50g

    Bring the fruit purees to the boil with the sugar then pour in the eggs and bring back to the boil, while beating with a whisk for 2 minutes. Add the butter and previously softened gelatine, mix with a hand blender until smooth for 2 minutes. Cool for 4 hours. Smooth the exotic cream and add the whipped cream. 

    In this step

  2. Interior coulis for the choux

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 100 g
    • Frozen fruit purée, sugar added : Spicy Mango - 70 g
    • Frozen fruit purée 100% : Lime - 50 g
    • Frozen fruit purée 100% : Pineapple - 20 g
    • Rum - 10g
    • Sugar - 50g
    • Lime (zest) - 2g
    • xanthan - 3g

    Mix the fruit purees with the rum, sugar, lime peel and xantane. Blend for 5 minutes, leave to rest. The mixture will be the runny heart in the choux cream.

    In this step

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