Filled with a Passion (Fruit)




Makes 10

For the Craquelin
50g plain flour
50g light brown sugar
40g unsalted butter, cold and cut up into small chunks

For the Crème Pat
4 egg yolks
60g caster sugar
25g plain flour
2 tsp cornflour
280ml milk

For the Passion Fruit Curd
200g passion fruit pulp, from about 6-8 ripe passion fruits
3 large eggs
140g butter, diced
250g golden caster sugar
2 tbsp cornflour

For the Choux Pastry
60g unsalted butter, chopped into small cubes
¼ tsp salt
85g plain flour
140ml water


For the Craquelin
1. In a food processor, blitz the flour, butter and sugar together until you have a breadcrumb texture.
2. Tip onto some baking parchment and press this mixture together to form uniform dough.
3. Place this between 2 sheets of baking parchment and roll out until it is about 3mm millimetres thick. Pop in the freezer on a baking tray until needed.

For the Crème Pâtissière
4. In a medium bowl, whisk the egg yolks and sugar for a few minutes until pale and slightly thickened.
5. Whisk in the flours.
6. Heat the milk in a saucepan until just boiling.
7. Whisk the milk into the egg/sugar/flour mix.
8. Put the whole lot back into the sauce pan, stirring all the time until thick and boiling.
9. Take the pan off the heat – cover with cling-film to prevent a skin from forming.
10. Cool and put into a piping bag.
11. keep refrigerated until required (can keep in fridge for up to 3 days)

For the Passion Fruit Curd
12. Put the passion fruit pulp in a food processor and blitz to separate the seeds from all the juicy bits.
13. Scrape into a sieve set over a medium sauce pan, pushing through as much pulp as you can.
14. Add the remaining ingredients to the pan and set over a low heat. Don’t be tempted to turn the heat up to speed up the process as the eggs will curdle.
15. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened.
16. Allow curd to cool and then put into a piping bag.
17. Refrigerate until needed (will last for a week in the fridge)

For the Choux Pastry

18. Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment.
19. Using a 5cm cookie cutter as a guide, draw 5 circles onto each piece of baking parchment and turn them over.
20. Put the water, butter and ¼ tsp salt in a medium saucepan and, over a medium-high heat, bring the mixture to a full rolling boil.
21. Once boiling and the butter melted, remove from the heat, tip in the flour and immediately mix together with a wooden spoon until a smooth paste forms.
22. Return to the heat and beat for 1 min to dry out a little.
23. Tip the paste into a large bowl and beat for a few mins to cool down slightly.

Very important! Cool the dough down completely before the next step. If the dough is too hot, it will scramble the eggs!!

24. Add in the eggs, one at a time, beating until fully combined before adding another.
25. Add the last egg a little at a time as you may not need it all. Stop when the smooth choux drops off your spoon in a flappy V-shape.

Assembing the Choux and Craquelin
26. Put the dough in a piping bag fitted with a large round nozzle.
27. Pipe balls of dough onto the prepared baking trays, using the circles as templates (golf ball size).
28. Remove the rolled out craquelin from the freezer and peel off the top layer of parchment.
29. Using a 5cm cookie cutter, cut out 10 discs.
30. Place one on top of each round of dough.
31. Bake for 40 mins, or until the choux is well risen and the craquelin is golden.
32. Turn the oven off but leave the choux in to dry out.
33. These will keep in an airtight container for up to a week unfilled.

Filling the Buns
34. Once cooled, use a small knife make a small hole in the base of each bun
35. Pipe the crème pat in the bun until almost full
36. Pipe in the Passion fruit curd until the bun is full, you can tell because you will feel a little resistance.
37. Serve immediately


Because I am a maniac, I made everything from scratch. But, it is perfectly acceptable to buy the passionfruit curd, or indeed replace passionfruit with lemon curd, or orange curd or Nutella. Whatever floats your boat.

Much love




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