Creme Passion-Banane (Passion Fruit-Banana Creams)

Hello again! As promised, this next recipe is also from section two of Chef Felder's book. When I saw the ingredients, I knew I had to try it immediately, because passion fruit is one of my favorite flavors. Sadly, my husband isn't a fan, so I rarely have reason to cook with it. This time, however, my own preferences overruled group consensus...if only for the sake of my education :) 

Adapted from Patisserie: Mastering the Fundamentals of French Pastry

Passion Fruit Cream 

1/2 cup (125 ml) passion fruit juice

1/2 cup (5 1/2 oz., 160 g) mashed banana

5 eggs

1/4 cup plus 2 Tbsp (3 oz., 90 g) granulated sugar

1 stick (4 oz., 120 g) unsalted butter, diced

Topping

2 fresh, ripe mango, diced

As I've mentioned before, one of the trickiest things for me at the moment is finding the proper ingredients, and most of the time I have to go to Amazon. However, when it comes to finding shelf stable 100% passion fruit juice, even those with specialty stores in their immediate area may find themselves struggling. I took a chance on this passion fruit concentrate from Amazon, and I have to say the results have been wonderful. It's 100% juice, no sugar added, and very sour in its undiluted state, but when used in baking it provides the perfect amount of tartness and passion fruit flavor. When paired with a bit of fresh mango, this dessert was a tropical and refreshing treat that was lighter than I expected, and one I'll definitely be returning to when I need my passion fruit fix. I just hope I'll find a more inventive way of plating it, next time!

Verrine Chocolat-Framboise (Chocolate Raspberry Custard)

Hold onto your hats, folks! I've already gone off the reservation. Well, sort of. Although the idea of spending several weeks slogging through section one of Chef Felder's book (Les Pates et Les Tartes) filled me with glee, I couldn't help but take a detour through section two (Les Cremes). So much for going in sequential order. Oh well. The happy result is pictured above, a scrumptious and incredibly decadent chocolate custard.

From Patisserie: Mastering the Fundamentals of French Pastry

Verrine Chocolat-Framboise (Chocolate Raspberry Custard Cups)

1/4 cup plus 2 Tbsp (3 oz, 80 g) granulated sugar
4 egg yolks
7 oz. (200 g) bittersweet chocolate (60 to 70% cocoa)
10 oz. (300 g) raspberries
2/3 cup (150 ml) milk
5 Tbsp (100 ml) heavy cream

I used Ghirardelli's 60% Cacao Bittersweet Baking Chips, and was very pleased with the result. The custard is rich, so you only need a small portion, and the raspberry flavor is quite pronounced. This would be a perfect dessert to make for a dinner party, since it's quick and easy and needs to chill for at least two hours before serving. Dole out individual portions in miniature serving dishes, top off with a few fresh raspberries (our grocery store was out, so I had to opt for frozen) and some chocolate shavings, and voila! The husband and I had our Bastille Day chocolate fix in a flash. Vive la France! Up next from my detour through Les Cremes of Chef Felder, Creme Passion-Banane (Passion Fruit-Banana Cream). Stay tuned!