Quick & Easy

Passionfruit creams

passionfruit creams
35 Item


Passionfruit biscuits
Passionfruit cream


1.Sift dry ingredients into medium bowl and rub in butter. Add egg yolk and passionfruit pulp and mix to a firm dough. Knead dough on floured surface until smooth. Cover and refrigerate 30 minutes.
2.Preheat oven to 180°C/160°C fan-forced. Grease oven trays.
3.Roll dough between sheets of baking paper until 3mm thick. Cut dough into rounds using 5.5cm cutter and place rounds about 3cm apart on trays.
4.Bake biscuits about 15 minutes or until lightly browned. Stand biscuits on trays 5 minutes and transfer to wire racks to cool.
5.Meanwhile, make passionfruit cream. Stir sugar and the water in small saucepan over heat until sugar is dissolved, bring to the boil. Reduce heat and simmer 2 minutes. Cool. Beat butter in small bowl with electric mixer until light and fluffy and gradually add cold syrup, beating well between each addition. Stir in passionfruit pulp.
6.Spoon passionfruit cream into piping bag fitted with small fluted nozzle and pipe cream onto each biscuit. Dust with sifted extra icing sugar.

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