Passion Fruit Choux Bun
As seen on TV
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Who made this dish?
Passion Fruit and Salted Caramel Choux Bun with Almond Craquelin.
Dehaja's choux pastry bun topped with an almond craquelin (the crunchy cracker on top), filled with a salted caramel creme mousseline and passion fruit curd, crowned with a caramel tuile.
Dehaja, a sustainability research analyst born in Sri Lanka, fell in love with choux buns and once tried selling them at a young traders' market.
John flags the key risk: balancing the tartness of passion fruit against the cloying sweetness of salted caramel.
Anna wants choux pastries that are pretty and ballerina-like, delicate.
John: the passion fruit curd is very floral, achieving a very good balance with the curd; the salted caramel is really silky and smooth. However, the choux pastry is a bit flat, and the craquelin on top is too thick which weighed the bun down.
Anna: it's not what was promised but certainly not a disaster. Dehaja goes through to the Meringue Roulade round.
