Passion Fruit Cake Filling

Helene

(1)

This passion fruit cake filling is a must-try for any exotic fruit lover! This filling is the perfect balance between a creamy texture and a rich flavor, making it a perfect addition to any cake or pastry.

a bowl of passion cake filling with 1 sliced passion fruit on the side.

Less buttery than a curd, yet with a smooth texture, you won’t believe the incredible taste of this passion fruit cake filling until you try it.

Ingredients

  • 100% passion fruit puree: avoid fruit juice in bottles found in the juice aisle of the supermarket.They often contain more water and added sugar. Instead, learn how to make your own below. (You can still find good quality store-bought, just check the ingredients label).
  • Milk: 2% fat or whole milk
  • Egg yolks: Don’t throw away egg whites! You can use them to make this hazelnut cake, macarons, financiers, floating islands, pavlova, and meringues.
  • Sugar: caster sugar or granulated sugar
  • Cornstarch
  • Unsalted butter: to add extra richness to the texture

How to make homemade passion fruit puree?

Start with the passion fruit puree if you make your own:

Cut the passion fruits in half and extract the pulp from them.

Put the passion fruit pulp into a blender or food processor and pulse 2-3 times to separate the seeds. Be careful not to over-process the pulp, as we want to avoid breaking down the seeds.

passion fruit puree in process in a food processor.

Next, using a spatula, strain the pulp through a fine sieve to eliminate the seeds.

passion fruit puree in process through a sieve and then the result.

Store the puree in an airtight container until you ready to use it.

Note: Keep it in the refrigerator for a few days or freeze.

Note 2: The number of passion fruit depends on how juicy they are. For 95ml, it could be between 8 and 11.

How to make this passion fruit cake filling?

Here’s the step by step photos to give you an idea of the process. If you’ve already made a pastry cream, this passion fruit filling will be easy for you as I use the same process.

  • In a saucepan, bring the milk to a simmer.
  • While the milk is heating, whisk together the egg yolks and sugar in bowl. Then, add the cornstarch, whisk, and finally, add the passion fruit puree, whisk.
Passion fruit cake filling in process, with eggs in a bowl, then the same bowl with an egg mixture.
  • When the milk begins to simmer, gradually pour it over the egg yolk mixture while whisking constantly.
  • Bring the mixture back to the saucepan and cook over medium heat, stirring constantly, until it begins to thicken.
  • Let the cream come to a boil, then lower the heat and cook for 1 to 2 minutes longer. Once cooled, the cream will be thicker.
  • Remove the cream from the heat and pour it into a glass or ceramic bowl. Add the butter and let it melt for 2 to 3 minutes.
Passion fruit cake filling in process, with milk in saucepan, then the same filling with butter.
  • Whisk the butter until completely melted and mixed in.
  • Cover it with plastic wrap pressed directly onto the surface of the filling.
  • Place in the fridge as soon as possible and let it cool completely for 2 hours.
  • When ready to use the cake filling, stir it with a spatula to loosen slightly it but don’t overstir to keep a cream that holds.
2 bowls of passion fruit cake filling, one before chilling and the other after chilling.

Full measurements are at the bottom of the page.

Tips

Follow these tips to help you making this recipe a success.

  • Ingredients at room temperature.
  • To prevent lumps, mix together the egg yolks and sugar. Then add the cornstarch, and then passion fruit juice, and mix just before adding the hot milk.
  • Don’t add the passion fruit juice directly to the hot milk; it will curd.
  • Temper the eggs: When adding the eggs to the filling mixture, slowly add the hot milk to the eggs while whisking.
  • To prevent the bowl with the egg-sugar mixture from slipping while pouring the hot milk, place it on a tea towel.
  • Cook over medium heat. Don’t rush the process with a higher temperature; you may end up with lumpy texture.
  • Whisk continuously is the key to a smooth and creamy filling. It will help prevent lumps and ensure that the mixture cooks evenly.
  • To prevent skin from forming on the surface while it chills, cover it with plastic wrap pressed directly onto the surface of the filling.
  • Chill before using: After making the pasison fruit cream, it’s important to chill it in the refrigerator for at least 2 hours before using it in a recipe. This will help it thicken even further.
  • When ready to use the passion fruit cake filling, stir it with a spatula to loosen it but don’t overstir to keep a filling that holds.
  • Use it the same day for best result.
a bowl of passion cake filling set on a napkin.

Troubleshooting – how to fix it?

Your passion fruit cake filling is too thin: you haven’t cooked it long enough. Return it to the heat; as it cooks, it’ll thicken.

Your filling is too thick: You may have overcooked it. Add just a little bit of milk at a time, constantly stirring with a flexible spatula until it becomes the right consistency.

You may have added too much cornstarch. Use a kitchen scale to keep measurements accurate.

Your filling is lumpy/grainy: Follow the tips given previously:

  • Make sure to combine the egg yolks, sugar, cornstarch and passion fruit puree thoroughly before adding the hot milk.
  • Temper the eggs.
  • Cook over medium heat, and don’t cook on high temperature.
  • Whisk continuously. 

Your passion fruit cream start to curdle and split after chilling:

The texture is perfect for 1 or 2 day maximun, After that, yes, it starts to split Make sure to use it and eat your cake the same day you make it

FAQs 

Storage

Keep in the refrigerator for up to 1-2 days maximun, covered with plastic wrap on the entire surface. After 2 days, the filling starts to curdle and split. It’s definitively best to use it the same day you make it.

Can the passion fruit cake filling be frozen?

Unfortunately, no

How to use it?

You can use this passion fruit cake filling as a filling for cakes, tarts, choux pastry, éclairs, cupcakes, donuts, and essentially any pastry you can fill. However, please note to eat the pastry on the same day or at the latest, the following day.

a bowl of passion fruit filling with sliced passion fruit alongside and a napkin.

More filling recipes to try:

If you tried this passion fruit cake filling or any recipe on the blog, let me know how you liked it by leaving a comment below or a rating.

Passion Fruit Cake Filling

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 1

Passion Fruit Cake Filling, perfect for adding a burst of tropical flavor to your cakes.

Ingredients

  • 210 ml (3/4 cup + 2 Tbsp) milk
  • 95 ml (1/3 cup +1 Tbsp) passion fruit puree
  • 3 egg yolks
  • 65 g (1/3 cup) fine sugar
  • 25 g (3 Tbsp) cornstarch
  • 30 g (3 Tbsp) unsalted butter - diced

Method

  • 1)

    If you make your own passion fruit puree:

    – Cut the passion fruits in half and extract the pulp from them (about 8 to 11 fruits).

    – Put the passion fruit pulp into a blender or food processor and pulse 2-3 times to separate the seeds. Be careful not to over-process the pulp, as we want to avoid breaking down the seeds.

    – Next, using a spatula, strain the pulp through a fine sieve to eliminate the seeds.

  • 2)

    Add the milk into a saucepan. Heat the milk over medium heat and bring it to a simmer, almost to a boil.

  • 3)

    While the milk is being heated, place the egg yolks and sugar in a bowl. Whisk until well combined, smooth and a lighter color.

  • 4)

    Add the cornstarch. Whisk until smooth, then add the passion fruit puree and whisk until fully incorporate.

  • 5)

    As soon as the milk starts to simmer / first bubbles, remove it from the heat. Gradually pour the hot milk over the egg yolk mixture, whisking constantly.

  • 6)

    Return the mixture into the saucepan and cook over a medium heat, stirring constantly, until it begins to thicken.

  • 7)

    Let it come to a boil, lower the heat and cook for a further 1 to 2 minutes, until the mixture is thick. Once cooled, the cream will be thicker.

  • 8)

    Remove from the heat and transfer into a glass / ceramic bowl. Add the butter immediately, and let it melt for 2 to 3 minutes.

  • 9)

    Whisk until the butter it’s completely melted and mixed in. At the beginning, the filling looks curdled, don’t worry, that’s normal, keep whisking until smooth.

  • 10)

    Cover immediately the surface with plastic wrap, making sure to touch the surface. (It prevents skin from developing). Then, place in the fridge as soon as you can for 2 hours at least.

    When ready to use the cake filling, stir it with a spatula to loosen slightly it but don’t overstir to keep a cream that holds.

Notes

– US/UK baking spoons,  standard size:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

Quantity to fill:
– a 8 / 9 inch tart
– 12-15 cupcakes: depending on the size of the hole
– 10 choux pastry: depending on the size

– Best to use it the same day you make it.

– Scroll back to read tips, frequently asked questions and step by step photos within the blog post that you might find helpful.

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