How to make a delicious passion fruit and vanilla pastry cream filling for giant raspberry macarons. A handy recipe for using up 3 egg yolks.
Pastries and Classic Macarons in Paris
Picking one or two pastries or macarons in patisseries isn't that easy. Can you blame me?
I have seen the proof just what a dilemma it can be, as I've witnessed such eager testers on my previous chocolate and pastry tours around Saint-Germain in Paris. What a responsibility it can be to choose a wide enough variety of fabulous samples without them all floating off into a sugar coma in one sitting!
One of the lighter popular classics is a giant pink macaron garnished with pastry cream and surrounded with fresh raspberries.
What's more, it's gluten-free.
French Raspberry Macarons
Pierre Hermé, dubbed by Vogue Magazine as the Picasso of Pastry, christened the most famous of giant raspberry macarons the Ispahan, named after a tender, fragrant Iranian rose.
The giant pink macaron is filled with a rose and lychee cream and finished off with beautiful fresh raspberries. So many pastry shops in Paris have drawn on his inspiration with their own take on it.
For more filling recipes, see this raspberry macaron filling with rose.
See more on the story of the Ispahan with raspberries and rose in this recipe for mini macaron trifles.
Raspberry and Passion Fruit Macaron
As you can imagine, such Parisian pâtisserie temptations are a constant source of exciting inspiration. For this dessert classic I replaced the lychee and rose with a zingy passion fruit filling, adding that extra acidic touch to the raspberries.
Truth be told, I ran out of passion fruits as I thought two would be enough. But after tasting the cream, I felt it needed another passion fruit for that extra fruity punch. So instead I added some extra passion fruit purée as an emergency back-up. I use an excellent passion fruit purée from Monin.
Speaking of passion fruit, have you tried the passion fruit and lemon meringue tartlet recipe from Teatime in Paris yet? My lovely friend, Christina, of Christina's Cucina has made a sample recipe!
Passion Fruit Cream Filling for Giant Macarons
I used the basic macaron recipe in Teatime in Paris adding a pinch of deep raspberry pink powdered colouring (if using Mad About Macarons, use the measurements specified in the Annex of the book, under "Egg White Reference Chart" based on 100g egg whites). This will make 12 large macarons.
The filling is based on a classic pastry cream (recipe also in "Teatime in Paris") but I've adapted it here based on the liquid of the passion fruit.
Don't forget that macaron shells can be frozen, so it's easy to prepare them in advance and defrost them the day of a dinner party. The rest is easy to put together.
Passion Fruit and Raspberry Macaron Filling
- 250 ml (9fl oz/ 1 cup) whole milk
- 1 vanilla pod/bean seeds scraped out (or ½ teaspoon powdered vanilla or extract)
- 3 egg yolks organic
- 50 g (2oz/¼ cup) sugar
- 30 g (1.25oz/ 2 tbsp) cornflour (cornstarch)
- 3 passion fruits (the equivalent of 4 tablespoon once seeds removed)
- 2 punnets fresh raspberries
- In a medium saucepan, gently heat the milk with the vanilla pod then scrape out the seeds and add to the milk.Meanwhile, using a balloon whisk, mix the egg yolks and sugar in a large bowl until creamy, then whisk in the cornflour until smooth. When the milk is hot (but not boiling), add half of the hot milk to the beaten egg yolk mixture. Whisk vigorously then quickly add the mix to the rest of the milk in the saucepan while whisking continuously.
- Continue to whisk over the heat until the mixture thickens. Cover with cling film so that no skin forms on the surface. Leave to cool for about 10 minutes then chill in the fridge for at least an hour.
- Strain the juice using a sieve to remove the passion fruit seeds.
- Whisk in the juice of the strained passion fruits into the pastry cream and chill until closer to serving time.
- Spoon or pipe out the filling into the middle of 6 giant macaron shells and arrange about 8-10 raspberries (according to size) on the outside and finish off by topping with a macaron shell.