Passionfruit mousseline
Posted: 10 July 2012 05:43 AM   [ Ignore ]
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So i want to attempt the passionfruit mousseline however i saw on the trial mousseline thread tht omeone used reduced passionfruit juice to make the mousseline instead of the curd… now i have boiron passionfruit puree so im wondering if i sweeten this up coould iuse it in the same manner we use strawberry and raspberry puree ? or would it not work ?

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Posted: 10 July 2012 09:31 AM   [ Ignore ]   [ # 1 ]
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I think it would work- use your judgement when looking at how thick the puree is- but remember the buttercream base is already sweet when deciding how much to sweeten it.

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Posted: 10 July 2012 04:39 PM   [ Ignore ]   [ # 2 ]
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It’s ok, but it’s on the order of fabulous if you make passion curd and add that to the buttercream.  Using the curd gives a fuller flavor than just the puree; but the puree works.  Be careful when adding either, it’s possible to add too much curd and break the emulsion.

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Posted: 10 July 2012 07:12 PM   [ Ignore ]   [ # 3 ]
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Really ? Hmmm to be very honest not only is it the time constraint that is stopping me but the fear of egg yolks… im somehow ok with the egg whites but when workign with egg yolks whether creme anglais for SMB or curd it kinda freaks me out…and plus i somehow seem to notice a distinct egginess to the mix…a eggy smell u could say. i know im prolly cooking to the right temp as i use the thermapen.. any idea why?  Now that u tell me the curd would make the buttercream better im curious to try it .. =) Thank you both!

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Posted: 10 July 2012 07:44 PM   [ Ignore ]   [ # 4 ]
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As far as the curd is concerned, you will have better luck if you mix the yolks and sugar well together, then add the juice and the butter.  Stir constantly over medium heat - we have two pans at work that *always* scorch so we always use a silicone spatula that gets into the corners.  All yolks make for a firmer curd than when using a combination of whole eggs and yolks and it is definitely “eggier” (but not as eggy as a custard) but with the passionfruit, that egginess is lessened (for my taste).  I like to spread a thin layer (think skim coat) on the cake layer itself before filling with passion buttercream, and we use the curd straight as a filling for our pavlova (topped with whipped cream and fruit as traditional).

Try it smile See what you think!

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