{"id":11510,"date":"2016-11-14T09:42:33","date_gmt":"2016-11-14T07:42:33","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=11510"},"modified":"2022-01-15T11:21:46","modified_gmt":"2022-01-15T09:21:46","slug":"passion-fruit-eclairs-with-italian-meringue","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/passion-fruit-eclairs-with-italian-meringue\/","title":{"rendered":"Passion Fruit Eclairs with Italian Meringue"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">The following passion fruit eclairs\u00a0are filled with passion fruit custard cream and topped with Italian meringue. They are super fancy and will make everyone say &#8220;WOW&#8221; as soon as you serve them to the table.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">If you like passionfruit, you should really try this recipe and enjoy a refreshing and decadent dessert that is perfect for hot summer days.<\/p>\n<div id=\"attachment_11265\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11265\" class=\"wp-image-11265\" title=\"Passion Fruit Eclairs with Italian Meringue\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/08\/passion_fruit_and_meringue_eclairs-s.jpg\" alt=\"Passion Fruit Eclairs with Italian Meringue\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-11265\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21757--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Passion Fruit Eclairs with Italian Meringue<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the eclairs:<\/h4>\n<ul>\n<li>160 ml. water<\/li>\n<li>5 grams sugar<\/li>\n<li>70 grams butter<\/li>\n<li>3 grams fine salt<\/li>\n<li>15 grams cornstarch<\/li>\n<li>90 grams all-purpose flour<\/li>\n<li>3-4 eggs (beaten)<\/li>\n<\/ul>\n<h4>For passion fruit cream filling:<\/h4>\n<ul>\n<li>5 grams gelatin powder<\/li>\n<li>25 ml. water<\/li>\n<li>4 large eggs<\/li>\n<li>120 grams sugar<\/li>\n<li>170 grams passion fruit puree<\/li>\n<li>150 grams soft butter<\/li>\n<\/ul>\n<h4>For glazing:<\/h4>\n<ul>\n<li>100 grams natural nappage<\/li>\n<li>Red food coloring<\/li>\n<li>Yellow food coloring<\/li>\n<\/ul>\n<h4>For Italian meringue:<\/h4>\n<ul>\n<li>2 large egg whites<\/li>\n<li>Pinch of salt<\/li>\n<li>100 grams sugar<\/li>\n<li>25 ml. water<\/li>\n<li>1 tbsp. corn syrup<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>1 passion fruit<\/li>\n<li>Strips of lime peel<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Make the eclairs:<\/h4>\n<ol>\n<li>Preheat oven to 250c degrees and turn it just before baking.<\/li>\n<li>In a medium saucepan put water, salt, sugar and butter and heat to a strong boil.<\/li>\n<li>Add cornstarch and flour and stir while cooking, until it turns into a lump of dough.<\/li>\n<li>Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.<\/li>\n<li>Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a &#8220;trail&#8221; with a wooden spoon in the center of the dough &#8211; if the track remains stable, add some eggs, and if it closes a bit &#8211; the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.<\/li>\n<li>Transfer the dough to a pastry bag fitted with a serrated 2 cm piping tip. On a baking tray lined with baking paper pipe 8-10 cm long eclairs. It&#8217;s important to leave some space between the eclairs.<\/li>\n<li>Bake the eclairs in the shut-down oven for about 18-20 minutes. It is important not to open the oven door during this time.<\/li>\n<li>Turn the oven to 170c degrees (while eclairs are still in) and continue to bake for 10-15 minutes. In the last 5 minutes of baking, leave the oven door open slot (put a wooden spoon in oven door). Cool completely at room temperature.<\/li>\n<li>Make 2 small holes at the bottom of each eclair.<\/li>\n<\/ol>\n<h4>Passion Fruit Cream:<\/h4>\n<ol>\n<li>In a small bowl mix gelatin and water and set aside for 15 minutes at room temperature, until the gelatin absorbs all the liquid.<\/li>\n<li>In a medium saucepan mix eggs, sugar, salt and passionfruit puree.<\/li>\n<li>Place the pot over medium heat and cook while whisking constantly until you get a thick cream.<\/li>\n<li>Remove from heat and add the gelatin. Beat the mixture until it melts.<\/li>\n<li>Strain the cream and add butter. Whisk until dissolved and smooth.<\/li>\n<li>Transfer the cream into a closed container and refrigerate for 2 hours or until it is completely cold and set.<\/li>\n<li>Transfer the cream into a piping bag fitted with 1\/2 cm round piping tip, and fill the eclairs.<\/li>\n<li>Keep the eclairs in the refrigerator. Keep the leftover cream in the piping bag in the refrigerator.<\/li>\n<\/ol>\n<h4>Glazing:<\/h4>\n<ol>\n<li>Put the nappage in a relatively flat plate (one that will be comfortable to dip the eclairs in) and heat slightly in the microwave until it becomes fluid.<\/li>\n<li>Add food coloring to taste, until you get a bright orange color.<\/li>\n<li>Dip the top of the \u00e9clair and shake off excess coating.<\/li>\n<li>Refrigerate until preparation of the meringue.<\/li>\n<\/ol>\n<h4>Italian meringue:<\/h4>\n<ol>\n<li>Put egg white and salt in the bowl of a mixer with a whipping-attachment.<\/li>\n<li>In a small saucepan put sugar, water and corn syrup and heat over high heat until the sugar has dissolved.<\/li>\n<li>Cook the syrup until it reaches 117c degrees and remove from heat.<\/li>\n<li>As soon as the syrup reaches 107c degrees begin to whip the egg whites on medium speed.<\/li>\n<li>When the syrup is 117c degrees, increase the mixer speed and add it into the egg whites in a thin stream while whipping.<\/li>\n<li>Continue to whip until stable, glossy meringue is formed (this should take about 7-10 minutes of whipping).<\/li>\n<li>Transfer the meringue into a piping bag with jagged 1 cm piping tip.<\/li>\n<li>Pipe small mounds of meringue onto the eclairs.<\/li>\n<li>Among the mounds of meringue, drizzle the remaining passion fruit cream.<\/li>\n<li>Decorate with some passionfruit and lime peel strips.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the eclairs in a closed container in the refrigerator for up to 3-4 days, but they are at their best on the day or two after preparation.<\/li>\n<li style=\"text-align: left\">You can use lemon or lime instead of passionfruit. It&#8217;s important to pipe the meringue as soon as it&#8217;s ready.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_11267\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11267\" class=\"wp-image-11267\" title=\"Passion Fruit Eclairs with Italian Meringue\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/08\/passion_fruit_and_meringue_eclairs3-s.jpg\" alt=\"Passion Fruit Eclairs with Italian Meringue\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-11267\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_11266\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11266\" class=\"wp-image-11266\" title=\"Passion Fruit Eclairs with Italian Meringue\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/08\/passion_fruit_and_meringue_eclairs2-s.jpg\" alt=\"Passion Fruit Eclairs with Italian Meringue\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-11266\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>The following passion fruit eclairs\u00a0are filled with passion fruit custard cream and topped with Italian meringue. They are super fancy and will make everyone say &#8220;WOW&#8221; as soon as you serve them to the table. If you like passionfruit, you should really try this recipe and enjoy a refreshing and decadent dessert that is perfect [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":34718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1537],"tags":[1600,1602,2013],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Passion Fruit Eclairs with Italian Meringue | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/passion-fruit-eclairs-with-italian-meringue\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Passion Fruit Eclairs with Italian Meringue | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"The following passion fruit eclairs\u00a0are filled with passion fruit custard cream and topped with Italian meringue. They are super fancy and will make everyone say &#8220;WOW&#8221; as soon as you serve them to the table. 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They are super fancy and will make everyone say &#8220;WOW&#8221; as soon as you serve them to the table. 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