I love blueberries. We don’t have many of those precious in my region, especially fresh ones are soooo expensive. So I used frozen blueberries.
Recently I made 2 versions of the blueberry pie. I used the same crust, « pâte sucrée ». (My perfect crust pie recipe here). But I changed the cream. Today I’ll share with you the very good passion fruit diplomate cream.
What is a diplomate cream? It’s basicaly a pastry cream combined with chantilly. Sounds delicious? Yeah!!! Diplomate cream is usually flavored with vanilla. So this is an exotic one!
I wanted to try to combine the sweetness of blueberries with a sour fruit. My first guess was lemon custard. But afterwards I saw in my freezer some passion fruit purée. Let’s try this!
- One of my perfect crust pie
- 300g blueberries
- 3tbs sugar
- Fruity Pastry Cream:
- 230g passion fruit purée
- 170g milk
- 80g sugar
- 30g corn flour combined with 64 g eggs
- 7g gelatin
- 300g of cream (30% fat)
- Make the crust and bake it.
- Let it cool completly.
- Blueberry marmelade. (Fake marmelade because it's not a real full sugar marmelade. In french we call that a "compotée").
- Put in a pan the fruits and sugar. Put on low heat and let bake until the fruits are half melted. It should be between sirup and marmelade. Let it cool completly
- Diplomate cream:
- Fruity pastry cream:
- Put to boil on high heat the fruit purée and milk
- Mix altegher: sugar + corn flour + eggs
- When the liquid boils add the mix and keep blending for 3 minutes.
- And add gelatin.
- Mix together.
- Let the pastry cream cool completly. (In the fridge)
- Whip the cream to get a chantilly.
- Combine the chantilly with the pastry cream.
- You just made a "Diplomate Cream"! Voilà!
- I put the cream in a pipping bag and made a nice decoration for once.
- Top the pie with the blueberry marmelade and enjoy this tasty and fruity tart!
Enjoy the good food!