Creme Patisserie
450ml milk
½ teaspoon vanilla bean paste
6 egg yolks
¾ cup caster sugar
45g corn flour
Pear Pettole
2 pears, core removed and grated
Juice and zest of 1 lime
½ cup caster sugar
Pulp of 1 passionfruit
1 cup of water
1 teaspoon vanilla bean paste
Pinch of salt
1 egg, lightly beaten
2 cups self-raising flour, sifted
2 cups of vegetable oil
50g blueberries
1 tablespoon honey
1 tablespoon water
2 tablespoons icing sugar to dust
450ml milk
½ teaspoon vanilla bean paste
6 egg yolks
¾ cup caster sugar
45g corn flour
Pear Pettole
2 pears, core removed and grated
Juice and zest of 1 lime
½ cup caster sugar
Pulp of 1 passionfruit
1 cup of water
1 teaspoon vanilla bean paste
Pinch of salt
1 egg, lightly beaten
2 cups self-raising flour, sifted
2 cups of vegetable oil
50g blueberries
1 tablespoon honey
1 tablespoon water
2 tablespoons icing sugar to dust
Directions:
1. For creme patisserie: pour milk and vanilla into a medium saucepan and place over a low heat. Whisk to combine and bring to the boil. Remove from heat.
2. Whisk egg yolks and sugar in a medium bowl until pale. Add cornflour and whisk until combined. Slowly pour milk into egg mixture whisking continuously until well combined. Transfer to same saucepan and place over a medium heat, whisking until mixture thickens. Remove from heat and pour into a bowl. Cover closely with cling film to prevent a skin forming and refrigerate until cool.
3. For pettole: combine pear, lime juice and zest in a medium bowl. Add sugar, passionfruit pulp, water, vanilla, salt and egg. Mix well. Gradually add sifted flour and stir until mixture forms a wet dough.
4. Heat vegetable oil in a deep saucepan over a high heat. Place tablespoons of mixture into the pan. Top each with 2–3 blueberries and shallow fry for 1–2 minutes on each side or until golden brown. Drain onto a paper towel-lined plate. Repeat with remaining mixture.
5. Place creme patisserie into a piping bag. Push tip of nozzle into the base of each pettole and squeeze a teaspoon of creme patisserie into the centre.
6. Heat honey and water in a small saucepan over a medium heat. Stir until smooth.
7. To serve, arrange pettole onto a serving plate and drizzle with honey sauce. Dust with icing sugar.
2. Whisk egg yolks and sugar in a medium bowl until pale. Add cornflour and whisk until combined. Slowly pour milk into egg mixture whisking continuously until well combined. Transfer to same saucepan and place over a medium heat, whisking until mixture thickens. Remove from heat and pour into a bowl. Cover closely with cling film to prevent a skin forming and refrigerate until cool.
3. For pettole: combine pear, lime juice and zest in a medium bowl. Add sugar, passionfruit pulp, water, vanilla, salt and egg. Mix well. Gradually add sifted flour and stir until mixture forms a wet dough.
4. Heat vegetable oil in a deep saucepan over a high heat. Place tablespoons of mixture into the pan. Top each with 2–3 blueberries and shallow fry for 1–2 minutes on each side or until golden brown. Drain onto a paper towel-lined plate. Repeat with remaining mixture.
5. Place creme patisserie into a piping bag. Push tip of nozzle into the base of each pettole and squeeze a teaspoon of creme patisserie into the centre.
6. Heat honey and water in a small saucepan over a medium heat. Stir until smooth.
7. To serve, arrange pettole onto a serving plate and drizzle with honey sauce. Dust with icing sugar.
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