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AnnieWilliams

Fruit pastry cream

13 posts in this topic

I have only made vanilla and chocolate pastry cream, but I would like to expand into fruit flavors. What's the best way to do it? Replace all or part of the cream or milk with fruit puree, or just add the puree at the end of cooking? I really want a good, strong flavor.

Thanks!

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I would add it at the end for fruit purees. You can also use juice and/or grated rind (strain) for citrus creams and things like cherry, subbing for some milk. For very intense flavor, a few drops of citrus oil.

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Not sure if this is what you are looking for, but there are a number of recipes for Fruit Creams at this link:

http://www.boironfreres.com/uk/uk_tableaux.htm#

Select "Pastry Chefs"

I have never tried them but have intended to for awhile.

If you try any of them let me know..

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Thanks guys. I have never tired any of the Boiron purees but I have been curious for a long time now. I appreciate the help!

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Hi Annie,

Having recently tried a passionfruit pastry cream-filled choux from dhardy123, I can honestly say it was exquisite. He used a Boiron recipe (he links to it above), and those choux were really delicious!

I want to try making it, too, since now I know how amazing it can taste. Let us know of your results, please, if you decide to make it.

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I use boiron often, great products and great recipes

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Thanks again so much! If I don't have any Boiron purees, do you think I could substitute homemade? Also, in the Flavor Enhancer column, how much of that particular ingredient do you add?

Thanks again!

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Thanks again so much! If I don't have any Boiron purees, do you think I could substitute homemade? Also, in the Flavor Enhancer column, how much of that particular ingredient do you add?

Thanks again!

Yes you could definitely use your own home made purees. Most of the Boiron purees are around 10% added sugar.

I just used a dribble with the passionfruit, but I am sure you can omit it all together.

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For a really intense flavour, I'd be inclined to go with a fruit powder. There seem to be a quite a few brands of these around (e.g. nutrifuit, powderpure), and powders might also be easier to manage, since they wouldn't be bringing water to the mix to make the cream more liquid.


Michaela, aka "Mjx"
Manager, eG Forums
mscioscia@egstaff.org

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That's a good point about the fruit powder. I thought about using them before with macarons, but they are expensive.

So my math skills suck. What would be 10% sugar in a puree?

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That's a good point about the fruit powder. I thought about using them before with macarons, but they are expensive.

So my math skills suck. What would be 10% sugar in a puree?

90 grams of puree, 10 grams of sugar.

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