Double Baked Almond Croissants Two Ways - Pumpkin Pie and Chocolate Hazelnut


Have you ever had a double baked almond croissant? You might have seen them in bakeries or patisseries and thought to yourself, "I am going to get me one of those things". If not, you really should try one. 

From a business standpoint, doubles (as we call them in our kitchen) are a great way to use up unsold croissants from the day before. However, our doubles are so popular that we purposely bake more croissants than we need (sometimes up to 60 more per day) just so we can make them into doubles. We keep ours traditional - just almond cream and almonds. Classic, you know? But at home, I like to mess around with flavours and create something new and different. That's how the Pumpkin Pie Double Baked Almond Croissant and the Chocolate Hazelnut Double Baked Almond Croissant came about. It's a heck of a long name, I know, but what can you do.



I'm going to admit that I cheated here and bought croissant from work and turned them into doubles. I didn't really feel like making a whole batch of croissant dough just to let them go stale and use them for doubles. I mean, it's like roasting a whole chicken just to use the bones for stock. And anyways, doubles are meant to be made from day old croissants, so just go to a bakery, buy some delicious croissants, eat a couple of them fresh, then save the rest for doubles. Or if your local bakery sells day old croissants for a reduced price, get those!



I'm going to honest here again and admit that I am not a massive fan of doubles. I mean, they're good, but I will always go for a chocolate croissant (sometimes cut open and filled with pastry cream because go big or go home). Doubles are dense and sweet and crunchy and very unlike a regular croissant. They're their own category of baked good. I simply prefer light and airy and delicate croissants, preferably with chocolate in them. 

However, I will tell you that I ate half of a croissant in about 3 bites while hunched over the kitchen sink. If we made these flavours at my work, I'd probably be eating doubles more often.



I had low expectations for the pumpkin pie double because I wasn't too sure that simply adding pumpkin purée and spices to almond cream would make it taste just like pumpkin pie. I was worried that it would be one of those pumpkin desserts that really should've been left un-pumpkined. But I was pleasantly surprised by how pumpkin pie-y it tastes. And not just in the taste, but the texture was similar, too. The crunchy exterior of the croissant was like the crust and the soft pumpkin-y almond cream in the middle was like the pie filling.

Of course, I had very high expectations for the chocolate hazelnut because - hello, chocolate and hazelnut. And they certainly met those expectations! Traditionally, doubles are topped with sliced almonds, but I thought I'd switch it up and top it with coarsely chopped hazelnuts, which was a very good decision. Good job, me. 


Doubles can be made all the way up to the last stage before baking, wrapped in plastic or an airtight container, and reserved in the fridge for up to three days. Simply pop them into the oven whenever you want a tasty little treat. They're perfect for a slow Sunday morning filled with multiple mugs of tea and a cozy blanket.


Double Baked Almond Croissants 
Makes 4 croissants

Almond Cream

250 g almond meal
24 g all-purpose flour
250 g unsalted butter, at room temperature
250 g icing sugar
150 g eggs

Pumpkin Pie Almond Croissants

2 day old plain croissants

250 g almond cream
100 g pumpkin purée
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon vanilla powder

200 g sliced almonds

Chocolate Hazelnut Almond Croissants

Praline paste

125 g hazelnuts
46 g granulated sugar
13 g water

Chocolate Hazelnut Filling

2 day old chocolate croissants

250 g almond cream
25 g praline paste
5 g cocoa powder

200 g hazelnuts, coarsely chopped


Icing sugar and cocoa powder to finish


For the almond cream, sift the almond meal and flour into a medium bowl. Set aside. Combine the butter and icing sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until the mixture is pale and fluffy. 

Add the dry ingredients and eggs alternately, starting with the dry. Scrape down the sides and bottom of the bowl after each addition. Once the almond cream is completed, scale out 250 g into one bowl and 250 g into another bowl. You should have three bowl of almond cream. Place a piece of plastic wrap over each bowl.

Refrigerate for at least 30 minutes or up to 3 days.

Halve the plain and chocolate croissants and place on a silpat or parchment lined baking sheet. Set aside.

For the pumpkin pie doubles, combine 250 g of the almond cream with the pumpkin purée. Mix the spices together and add to the pumpkin cream. Transfer to a piping bag fitted with a large circular tip. Reserve in the fridge.

For the chocolate hazelnut doubles, make the praline paste. 

Preheat the oven to 350 F. Place the hazelnut on a parchment lined sheet pan and roast until golden brown and fragrant, about 10 minutes, stirring every few minutes. The hazelnuts need to be warm and de-skinned when they are added to the caramel.

While the hazelnuts are roasting, combine the sugar and water in a saucepan and place over low heat to dissolve the sugar. Increase the heat to high and cook the syrup to 116 C. Add the warm hazelnuts now and stir to coat them evenly. Continue cooking the hazelnuts and syrup until they are a deep amber colour and no sandy white bits remain. Spread onto a silpat lined baking sheet to cool completely. Once cooled, place the caramelized hazelnut in a small food processor or vitamix. Blend until a smooth and liquidy paste forms, about 8 to 12 minutes. 

Combine the hazelnut paste with the 250 g of almond cream and the cocoa powder. Transfer to a piping bag fitted with a large circular tip. Pipe the chocolate hazelnut cream into the two chocolate croissants. Pipe the pumpkin cream into the two plain croissants. Close the croissants.

Heat up the remaining plain almond cream in the microwave for about 30 seconds, until it is slightly warm and a little viscous, but not liquidy. Using a pastry brush, generously coat the outsides of the croissants in almond cream, making sure to get the sides. Gently press the pumpkin croissants into the sliced almonds, making sure to cover the whole surface with sliced almonds. Repeat with the chocolate hazelnut croissants, but press them into the coarsely chopped hazelnuts.

You can reserve the croissants in the fridge at this point, covered or stored in an airtight container. 

Preheat the oven to 330 F. Bake the croissants until golden brown, about 45 minutes. Remove from the oven and let cool slightly.

Dust the pumpkin pie and chocolate hazelnuts croissants with icing sugar. Using a bench scraper or a piece of paper, cover one half of the chocolate croissant and dust with cocoa powder. Serve warm.


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Rhubarb Danish


I'm loving all the rhubarb desserts that I've been seeing on blogs and around Pinterest lately. Rhubarb pies, rhubarb muffins, rhubarb cakes, rhubarb crumbles, rhubarb drinks, rhubarb everything!! Except… not many rhubarb danish (danishes?). Everyone knows that rhubarb goes great with flaky pastry, but it's usually a pie pastry. With a little help from King Arthur Flour, I stepped it up a notch and paired rhubarb with uber flaky croissant dough to make one kickass flaky-fruity-sour-sweet-crunchy-creamy pastry.




Now, before you look at the recipe and think, "Holy crap, I don't want to spend a week making these things", I'm going to tell you right now that I made these on a Sunday morning and they were baked off on Monday afternoon. I actually had to stop part way through because the light was going and I wanted photos of fresh danish, so I waited until the next day to roll them out and bake them. If you're a normal person that doesn't need to spend 2 hours taking photos of your baked goods in a specific window of time, you could have these ready in the same day (except the poolish still needs to be made the day before but that's not much work)! 



(Photos above by Mat Lo)


The end result of your hard work rolling and measuring and cutting and proofing will be worth it, I promise you. The light and flaky croissant dough, the sour and juicy rhubarb, the crunch from the pearl sugar, and the creamy and sweet chantilly all play off each other to give you the best balance of textures and flavours. 

You better have some friends over or a big family 'cause this makes 10 danish and if you live alone (like me), you'll probably eat three in a row. And then have another one later, aaaand maybe another at night. Five. You will eat five in one day. It happened. Whatever.



I know a lot of my readers are from the States and so you guys probably already know about King Arthur Flour, but because I live in Canada, I had never seen their products in stores and only knew of them through other blogs. But man, oh man, you guys in the States are lucky! King Arthur Flour is an incredible resource for bakers at all levels, home bakers and professionals alike. The brand of yeast from King Arthur is actually the same type we use at the patisserie I work at, so you know it's an awesome product.

They have an incredible variety of baking ingredients, ranging from decorative sugars and an array of specialty flours to more advanced ingredients like instant clearjel and dutch-processed cocoa powder. Seriously, I've never seen such a wide range of baking products in one place! Not only that, they have an incredible amount of baking equipment, too! They may not be in stores in Canada (that I've seen), but they ship to Canada every weekday. It's a paradise for someone like me, whose kitchen is 90% baking ingredients/equipment and who not only bakes for a career but also bakes every weekend as a hobby. 



So while the weather is still cool enough that turning on the oven doesn't turn your whole place into a furnace, get on these! Challenge yourself and try something a little more difficult than the usual. Even if they don't turn out picture-perfect, it's all a learning experience! Have fun with it!




Rhubarb Danish
Croissant dough recipe from Bouchon Bakery Cookbook

Poolish

100 g all-purpose flour
0.1 g (a pinch) instant dried yeast
100 g water at 75 F/23.8 C

Beurrage

330 g unsalted butter, in one piece

Dough

500 g all-purpose flour
75 g granulated sugar
10 g instant dried yeast
3 g diastatic malt powder (optional)
200 g water at 75 F/23.8 C
100 g unsalted butter, at room temperature
15 g kosher salt

100 g pearl sugar

Rhubarb

600 g rhubarb stalks, leaves removed
50 g granulated sugar
1/2 orange, zested and juiced
1 vanilla bean

Crème Chantilly

150 g heavy cream
15 g icing sugar
2 g vanilla paste


For the poolish, combine the flour and the yeast in a medium bowl and mix with your fingers. Pour in the water and mix until thoroughly combined. Cover the bowl loosely with plastic wrap and let it sit at room temperature for 12 to 15 hours. The mixture will be bubbly, but the best indication that it is ready are lines on the surface that look like cracks that are beginning to fall in at the center, as the yeast exhausts its food supply.

For the butter block (beurrage), place a piece of parchment on the work surface. Center the 330 g of butter on the paper and top with a second piece of parchment paper. Pound the top o the butter from left to right with a rolling pin to begin to flatten it. The parchment paper will be stuck to the butter: lift off the top piece and place it butter side up on the work surface. Flip the butter over onto the parchment paper, turning it 90 degrees. Top with the second piece of parchment paper. Continue to fatten the butter as before until you have a 6 3/4 by 7 1/2 inch rectangle. Wrap tightly in parchment paper and refrigerate.

For the dough, spray a large bowl with non-stick spray. 

Combine the flour, sugar, yeast, and malt powder in the bowl of a stand mixer fitted with the dough hook and give it a quick mix on the lowest setting to distribute all of the ingredients evenly.

Pour about half the water around the edges of the polish to help release the poolish, then add the contents of the bowl, along with the water, to the mixer. Add the butter and mix on low speed for 2 minutes to moisten the dry ingredients. Scrape down the sides and the bottom of the bowl to make sure all the flour has been incorporated.

Sprinkle the salt over the top and mix on low speed for 2 minutes to dissolve the salt. Continue to mix on low speed for 20 minutes.

Run a bowl scraper around the sides and the bottom of the bowl to release the dough and turn it out onto the work surface. Stretch the left side of the dough outward and fold it over the center of the dough, then stretch and fold the right side over to the opposite side, as if you were folding a letter. Repeat this process, working form the bottom and then the top. Turn the dough over, lift it up with a bench scraper, and place it seam side down  in the prepared bowl. Cover the bowl with plastic wrap or a dish towel and let it sit at room temperature for an hour.

Line a sheet pan with parchment paper. Uncover the dough, run the bowl scraper around the sides and bottom of the bowl to release the dough, and turn it out onto a lightly floured work surface, disturbing the structure as little as possible. Gently but firmly pat the dough into a rectangle about 10 by 7 1/2 inches, pressing any large gas bubbles to the edges and then out of the dough. Transfer to the sheet pan, cover with plastic wrap, and freeze for 20 minutes.

To encase the butter block and roll the dough, lightly flour the work surface and a heavy rolling pin. Turn the dough out onto the work surface and lightly dust the top with flour. Roll the dough outward from the center, rotating it frequently, and flipping and fluffing it from time to time, adding just enough flour to the work surface, dough, and/or rolling pin to prevent sticking, until you have a 16 by 7 1/2 by 1/2 inch thick rectangle.

Lay the butter block across the center of the dough. Stretch and fold over the two longer sides so they meet in the center and pinch together to seal. There should be no exposed butter at the top of block, but you will see the butter on the sides.

To do the first turn, use the rolling pin to press down firmly on the dough across the seam from one side to the other to expand the dough. Turn the dough so the short end faces you. Roll to expand the length of the dough, flipping, fluffing, and turn the dough over and adding flour only as needed, until you have a rectangle approximately 22 by 9 inches and 3/8 inch thick.

Fold the bottom third of the dough up as if you were folding a letter. Fold the top third down to cover the bottom third. Turn the block 90 degrees so the dough resembles a book, with the opening on the right. You will continue this patter with each roll, and keeping the opening on the right will help you remember how to position the dough. You have completed your first turn: gently press a finger into the corner to mark it. Return to the sheet pan, cover with plastic wrap, and freeze for 20 minutes or until the dough has stiffened by it not hard.

For the second turn, lightly dust the work surface. Place the dough on the work surface with the opening on the right. It is important to work with the dough as quickly as possible, but not the risk of exposing the butter. Pressing on the dough will warm the butter; if it is too col, it will shatter rather than spread as you roll it. Expand the dough by pressing down firmly with the rolling pin, working up the length of the dough. If the dough cracks at all along the edges, stop and let it warm slightly at room temperature. Then roll out the dough as you did before to a 22 by 9 by 3/8 inch rectangle and repeat the folding. Turn the block 90 degrees, so the opening is on the right. You have completed the second turn; gently press two fingers into a corner to mark the dough. Return to the sheet pan, cover with plastic wrap, and freeze for 20 minutes or until the dough has stiffened but is not hard. 

For the third turn, repeat all of the steps for second turn and mark the dough with three fingerprints.

For the rhubarb, combine the rhubarb with the sugar, zest, and juice from the orange in a casserole dish or any container large enough to fit the rhubarb stalks.. Scrape the seeds from the vanilla bean and add them along with the pod. Mix everything until combined and let it marinate for 1 hour.

To finish the dough, line a sheet pan with parchment paper and lightly dust the work surface with flour. It is especially critical at this stage that the dough remain cold; freeze as needed. Lightly dust the top of the dough and roll it outward from the center, flipping, fluffing, and rotating the dough and turning it over, adding only enough flour to the work surface, dough, and/or rolling pin as necessary to prevent sticking. Roll the dough out to 24 by 9 inches.

Cut the dough crosswise in half, making two 12 by 9 inch rectangles. Stack on the sheet pan with a piece of parchment paper between them, cover with plastic wrap, and freeze for 20 minutes, or until the dough has stiffened but it not hard. 

Spray two sheet pans with nonstick spray and line with parchment paper. 

Lightly flour the work surface. Remove one piece of dough from the freezer and position it on the work surface with the short end towards you; transfer the second piece of dough to the refrigerator. Roll the dough out to a rectangle about 20 by 8 inches. 

Cut the dough lengthwise into two strips measuring 20 by 4 inches. Cut each strip into 4 by 4 inch squares. You should have 10 squares measuring 4 by 4 inches. Using a circular cookie cutter, cut out a circle from the centre of 5 squares.

Lightly brush the borders of the square (the one completely intact) with water and, using a metal or plastic bench scraper, place the square with the cutout on top, aligning them so the borders line up. Transfer to the baking sheets.

Using the same circular cookie cutter that you used for the dough, line up the rhubarb and cut out circles from the stalks (you may need to use a knife to help you cut the tough fibers). Gently place the rhubarb in the circle in each danish. 

Remove the second piece of dough from the refrigerator and, if necessary, let sit at room temperature until warmed enough to roll, then repeat to make 5 more finished danish.

Brush the danish with egg wash. Cover the baking sheets with plastic tubs or cardboard boxes and let proof for about 2 hours. When the dough is delicately pressed with a finger, the impression should remain.

Position the rack in the upper and lower thirds of the oven and preheat the oven to 350 F. 

Brush the danish again with egg wash and sprinkle with pearl sugar. Bake for 35 to 40 minutes, rotating the pans once halfway through baking, until the tops are a rich golden brown. Set the pans on a rack and cool completely. 

For the crème chantilly, combine the heavy cream, icing sugar, and vanilla paste in the bowl of a stand mixer fitted with the whisk attachment. Whip until stiff peaks form. Transfer to a piping bag fitted with a St. Honoré tip. Pipe the chantilly onto the danish and sprinkle with more pearl sugar to finish.




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Passion Fruit Millefeuille


Passion fruit tends to be one of those ingredients that makes the amateur baker think, "Oh, well, I'd never be able to find passion fruit anywhere so forget that recipe." Unless you live in the southern hemispheres, where actual real passion fruits are found (insanely jealous of you southern folk), passion fruits are not something you tend to see in a local market. The first time I tried a passion fruit was in pastry school, actually, just last year. It's a pity because passion fruit is a wonderful flavour - bright, tangy, sweet, tropical, and just a tiny bit floral. 

So you should be very excited when I tell you that getting your hands on good quality passion fruit purée is not as difficult as you might think!!! 



I know that I have readers from all over the world and Amazon may or may not ship to every where, so I've tried to find sources for anyone and everyone to experience one of the most delicious flavours ever.







I really encourage home bakers to try their hand at new flavours that they have never tried before. Passion fruit may seem like an unreachable flavour that only professionals use but with a little bit of searching, you can find it.

I'm hoping to bring some interesting and new flavours to this blog in the coming months - maybe Yuzu, Kalamansi, or Bergamot! Winter citrus shouldn't just be able blood oranges and meyer lemons, after all.



Passion Fruit Millefeuille


Passion Fruit Curd
Recipe adapted from Elements of Dessert

90 g passion fruit purée
10 g lemon juice
100 g sugar
120 g yolks
5 g gelatin sheets, bloomed
165 g butter, diced

Puff Pastry
Recipe from Bouchon Bakery

Beurrage
400 g European style butter (in one piece)

Dough
225 g water
25 g white wine vinegar
500 g all-purpose flour
10 g kosher salt
50 g unsalted butter, melted but not hot


For the butter block (beurrage), place a piece of parchment on the work surface. Center the 330 g of butter on the paper and top with a second piece of parchment paper. Pound the top o the butter from left to right with a rolling pin to begin to flatten it. The parchment paper will be stuck to the butter: lift off the top piece and place it butter side up on the work surface. Flip the butter over onto the parchment paper, turning it 90 degrees. Top with the second piece of parchment paper. Continue to fatten the butter as before until you have a rectangle 6 1/2 by 8 by 1/2 inch thick. Wrap tightly in parchment paper and refrigerate for at least 8 hours, but preferably overnight.

For the dough, combine the water and vinegar in a liquid measuring cup.

PLace the flour and salt in the bowl of a stand mixer fitted with the dough hook and mix on the lowest setting for about 15 seconds to combine. Increase the speed to low, slowly adding about half the vinegar-water mixture, and mix for 30 seconds to combine. Add more of the vinegar-water mixture, reserving abut 30 g until the flour is thoroughly moistened. Scrape down the sides and the bottom of the bowl. With the mixer running on low speed, mix in any dry ingredients that have settled in the bottom, then slowly pour in the butter. After about 30 seconds, the dough should begin to gather together in the center of the bowl. Stop the mixer before it comes together around the hook and feel the dough: it should feel tacky but shouldn't stick to your fingers. It if feels at all dry, turn the mixer to low and add the reserved water in very small amounts as needed.

Spray a medium bowl with non stick spray and lightly dust the work surface with flour. Turn the dough out onto the work surface and knead it for several minutes. The dough will not be completely smooth but will have some variance in texture, much like a bread dough. Lift the dough and tuck under the edges to form a ball, then place it seam side down in the prepared bowl.

With a sharp paring knife, score a large 1/2 inch deep X in the top of the dough to help it relax. Cover the bowl tightly with plastic wrap, pressing it against the surface of the dough, and refrigerate for at least 8 hours, or preferably overnight.

To encase the butter block, lightly flour the work surface and a heavy rolling pin. Turn the dough out onto the work surface and lightly dust the top with flour. Roll the dough outward from the center, rotating it frequently, and flipping and fluffing it from time to time, adding just enough flour to the work surface, dough, and/or rolling pin to prevent sticking, until you have a 12 to 13 inch circle about 3/8 inch thick. The dough should still be cold; if not, transfer it to a parchment lined sheet pan and refrigerate until chilled. 

Lay the butter in the center of the dough. Stretch and fold the two opposite sides of the dough over the longer sides of the butter block to touch in the center, without overlapping. Fold over the other two sides to meet in the center, without overlapping. Pinch the edges together to seal. There should be no exposed butter.

To do the first turn, use the rolling pin to press down firmly on the dough across the seam from one side to the other to expand the dough. Turn the dough so the short end faces you. Roll to expand the length of the dough, flipping, fluffing, and turn the dough over and adding flour only as needed, until you have a rectangle approximately 24 by 9 inches and 3/8 inch thick.

Fold the bottom third of the dough up as if you were folding a letter. Fold the top third down to cover the bottom third. Turn the block 90 degrees so the dough resembles a book, with the opening on the right. You will continue this patter with each roll, and keeping the opening on the right will help you remember how to position the dough. You have completed your first turn: gently press a finger into the corner to mark it. Return to the sheet pan, cover with plastic wrap, and refrigerate for 2 hours.

For the second turn, lightly dust the work surface with flour. Place the dough on the work surface with the opening on the right. Expand the dough by pressing down firmly with the rolling pin, working up the length of the dough. Then pound the dough, also working up the length of the dough. Hitting the dough will warm the butter - if it is too cold, it will shatter rather than spread as you roll the dough. Roll out the dough as you did before to a 24 by 9 by 3/8 inch rectangle. At this point, the short ends may have become rounded. If they are, trim the more rounded end to create a straighter edge. Fold in the untrimmed third of the dough and use the trimmings as necessary to fit. As you patch, be certain that all the layers of the dough are running in the same direction. Fold over the top their of the dough. Turn the block 90 degrees, so the opening is on the right. You have completed the second turn; gently press two fingers into a corner to mark the dough. Wrap in plastic wrap and refrigerate for 2 hours.

For the third and fourth turn, repeat all the steps for turn 2, marking the dough with the corresponding number of fingerprints and refrigerating it for 2 hours after each turn.

For the fifth turn, repeat all the steps and mark the dough with five fingerprints. Refrigerate the dough for at least 8 hours, but preferably overnight. 

To finish the dough, line the back of a sheet pan with parchment paper and lightly dust the work surface with flour. Place the dough on the work surface with the opening on the right. It is especially critical at this stage that the dough remains cold; refrigerate as needed. Lightly dust the top of the dough and roll it outward from the center, flipping, fluffing, and rotating it and turning it over, adding only enough flour to the work surface, dough, and/or pin as necessary to prevent sticking. Roll the dough to the size of the sheet pan, about 3/8 inch thick. If the dough becomes too difficult to roll, place it on the pan and refrigerate until cold, the return to the work surface and continue to roll it.

Return the dough to the sheet pan and refrigerate for at least 1 hour, or freeze for 15 minutes, to chill and relax the dough before using it.

Lightly flour the work surface and a rolling pin. Lightly dust the top of the puff pastry and roll; it outward from the center, flipping, fluffing, and rotating it and turning it over, adding only enough flour to the work surface, dough, and/or pin as necessary to prevent sticking. Roll the dough to a 12 1/2 by 16 inch rectangle. If the dough becomes too difficult to roll, place it on a sheet pan and refrigerate until cold, then return it to the work surface and continue to roll it.

Set the dough on a sheet pan and refrigerate for at least 1 hour, or freeze for 30 minutes, to chill and relax.

Preheat the oven to 350 F.

Cut a piece of parchment paper the size of the sheet pan. Lay the parchment paper on top of the dough and, using a pizza wheel or a large chef's knife, trim the dough to the size of the sheet. Then cut the puff into 12 by 3 inch rectangles. 

Spray the sheet pan lightly with non stick spray and line it with parchment paper. Gently transfer the puff rectangles to the sheet pan, leaving about 2 inches of space between each strip of dough. Place the sheet pan in the freezer for 5 to 10 minutes, until the puff pastry is cold.

Top the puff pastry with a piece of parchment paper and another sheet pan to keep it very flat.

Bake for 1 hour, or until the bottom of the pastry is a rich golden brown.

Remove the sheet from the top of the pastry, but leave the parchment paper in place. Invert the pastry onto the back of a sheet pan. Cover the pastry with a piece of parchment and another sheet pan. Bake for another 15 minutes, or until the bottom is light golden brown.

Remove the top sheet pan and parchment paper and bake for 8 to 10 minutes, until the pastry is cooked trough and a very rich golden brown. Remove from the oven and let the pastry cool on a cooling rack.


For the passion fruit curd, combine the purée, lemon juice, and sugar in a saucepan over medium heat. Whisk the yolks into the saucepan and continue whisking constantly until the mixture thickens (80 to 85 C). Add the bloomed gelatin. 

Remove from heat and let it cool for a minute or two, stirring. Slowly add the butter a few pieces at a time, whisking after each addition, until all the butter has been incorporated. Transfer the curd to an airtight container, place a piece of plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for 2 hours.

Transfer the passion fruit curd into a piping bag. Pipe the curd onto the puff pastry, then top with a second piece of puff and gently press down to ensure it will stay. Top with a quenelle of chantilly, if desired, and serve immediately.


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