Fruit feves part 5: passion fruit
I’m a fan of steam powered pastries. Which is to say, pastries that don’t use a chemical or biological leavener, like yeast or bicarbonate of soda, to rise and develop their texture and shape. Instead they rely on trapping water inside themselves, which in a nice hot oven, creates steam, which expands and blasts them into shape. Like puff pastry, which traps hydrated layers between fat layers, so the steam expands pushing the fat layers apart and generating dozens of puffy, flaky, crispy, tender layers.
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