Pastry chef Tiffany MacIsaac of Buttercream Bakeshop calls passion fruit "the pork fat of pastry." "When a chef doesn't think a dish is good, he'll put a little pork fat on it.

2 1/2 cups flour. 1/3 cup sugar. 1/4 teaspoon salt. 1 cup (2 sticks) cold butter. 1 egg. 1 teaspoon vanilla extract * Combine flour, sugar and salt in bowl of standing mixer.

Special Equipment. 9 to 10-inch crêpe pan; 13 to 14-inch non-stick pan; Adjustable cake ring; 12-by-36-inch sheet of acetate; Ingredients Crêpe Batter: ...

"So much of what pastry chefs do is food styling," she says. "I remember when I first started. There wasn't much emphasis on garnishes. It was more about portion size.

My first bit of advice: Look carefully. I was about to grab what was called a “Passion Fruit” pastry, but further inspection proved it was really fruit cocktail, more of a passion for fruit.

When the setting point is reached (see note), remove from the heat and add the citric acid, stirring well to combine. Pour into the prepared jars to within 1/4 to 1/8 inch of the rim.

The teardrop-shaped passion fruit pastry is a close cousin to the mango mousse, with the same beautiful cake construction, but with passion fruit pudding on top and a blueberry garnish.

Passion for fruit Grolet’s reputation was built on a series of hyper-real fruit desserts, made to look just like fruits such as lemon, apricot or strawberry, with fillings of cream, ganache and ...

Passion Fruit Crème Légère: 175 g white chocolate; 1 cup (200 g) granulated sugar, divided; ½ tsp kosher salt; 1½ cups 3.25% milk; 6 egg yolks; 1 cup passion fruit pulp; 1 tsp passion fruit ...