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Desserts
Sea Buckthorn and Passion Fruit Pastry Cream
A vibrant and aromatic pastry cream made with sea buckthorn purée, white chocolate, and butter for a rich, silky finish.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Bloom the gelatin in cold water for 7–10 minutes
2
Whisk egg yolks with sugar and cornstarch, then add milk and sea buckthorn purée
3
Set over medium heat and bring to a boil
4
Cook until thickened, then remove from heat. Add the gelatin and white chocolate, then blitz everything with an immersion blender
5
Let cool to 45°C, then fold in the butter
6
Transfer to a container and refrigerate overnight to set
7
Once set, fold through and pipe into choux pastries, topping each with either candied orange or passion fruit compote
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