Delicious Passion Fruit & Raspberry Nest Pastry Recipe

Name: Delicious Passion Fruit & Raspberry Nest Pastry Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 1 sheet Puff Pastry Sheet (Store-bought, chilled); 200 grams Fresh Raspberries (For the nest); 1/2 cup Passion Fruit Pulp (From about 4-5 passion fruits); 1/4 cup Granulated Sugar (Adjust to taste for the curd); 2 large Egg Yolks (For passion fruit curd); 50 grams Unsalted Butter (Cold, cubed, for curd); 1 tablespoon Cornstarch (For thickening the curd); 1 tablespoon Powdered Sugar (For dusting (optional))

Indulge in this delightful pastry featuring a vibrant passion fruit filling nestled within a fresh raspberry 'nest'. A perfect balance of sweet and tart, this dessert is a true culinary masterpiece inspired by Ecole Ducasse.

#Dessert

#Pastry

#Passion Fruit

#Raspberry

#Fruit Dessert

#Baking

Finished Pastry with Fresh Raspberries

Recipe Information

25m

Prep Time

20m

Cook Time

45m

Total Time

Servings

Medium

French

English

Nutrition (per serving)

350

Calories

Protein

40g

Carbs

20g

Fat

Close-up of Passion Fruit Curd Filling

Ingredients

Puff Pastry Sheet
(Store-bought, chilled)
1 sheet
Fresh Raspberries
(For the nest)
200 grams

Passion Fruit Pulp
(From about 4-5 passion fruits)
1 cup
Granulated Sugar
(Adjust to taste for the curd)
1 cup
Egg Yolks
(For passion fruit curd)
2 large
Unsalted Butter
(Cold, cubed, for curd)
50 grams
Cornstarch
(For thickening the curd)
1 tablespoon

Powdered Sugar
(For dusting (optional))
1 tablespoon

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Elegant Presentation on a Plate

Instructions

0/6 completed

1
Preheat oven to 190°C (375°F). Unroll the puff pastry sheet and cut into desired shapes (e.g., circles or squares). Transfer to a baking sheet lined with parchment paper.
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5m
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Preheat oven to 190°C (375°F). Unroll the puff pastry sheet and cut into desired shapes (e.g., circles or squares). Transfer to a baking sheet lined with parchment paper.
5m
Use a sharp knife or cookie cutter for clean edges.
2
Bake the pastry for 12-15 minutes, or until golden brown and puffed. Let cool completely on a wire rack.
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15m
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Bake the pastry for 12-15 minutes, or until golden brown and puffed. Let cool completely on a wire rack.
15m
Prick the center with a fork before baking to prevent excessive puffing in the middle.

3
While pastry cools, prepare the passion fruit curd: In a saucepan, whisk together passion fruit pulp, sugar, egg yolks, and cornstarch. Cook over medium-low heat, stirring constantly, until thickened (about 5-7 minutes).
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10m
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While pastry cools, prepare the passion fruit curd: In a saucepan, whisk together passion fruit pulp, sugar, egg yolks, and cornstarch. Cook over medium-low heat, stirring constantly, until thickened (about 5-7 minutes).
10m
Do not boil the curd to prevent the eggs from scrambling. Keep stirring constantly.
4
Remove from heat and stir in the cold, cubed butter until melted and smooth. Transfer the curd to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill for at least 30 minutes.
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35m
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Remove from heat and stir in the cold, cubed butter until melted and smooth. Transfer the curd to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill for at least 30 minutes.
35m
Chilling helps the curd set and become firmer.
5
Once the pastry is cool and the curd is chilled, arrange fresh raspberries around the edge of each baked pastry base to form a 'nest'.
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5m
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Once the pastry is cool and the curd is chilled, arrange fresh raspberries around the edge of each baked pastry base to form a 'nest'.
5m
Choose firm, ripe raspberries for best appearance.

6
Gently spoon or pipe the passion fruit curd into the center of the raspberry nest. Optionally, dust with powdered sugar before serving.
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2m
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Gently spoon or pipe the passion fruit curd into the center of the raspberry nest. Optionally, dust with powdered sugar before serving.
2m
Serve immediately or chill for a short period before serving.