Tuesday, February 10, 2009

Papaya Souffle and Macarons

Raindrops bang like rocks
On my windowpane
I thought they'd never stop
Never see the sun again

And I've been sleeping in
For way too long
Mmm, wake up, enough's enough
Yeah, those days are gone

I'm gonna throw out my raincoat
Mmm, I hope it's all right
Gonna go find me a rainbow
And hang it up in the sky
Blues pass me by

Kelly Sweet Raincoat

Papaya Souffle
adapted from Cannelle et Vanille

90 grams butter
110 grams flour
400 ml whole milk
4 egg yolks
4 egg whites

90 grams sugar
140 grams pureed papaya

Butter, room temperature

In a medium saucepan, melt the butter. Add the bread flour and cook for about 2 minutes to make a roux. Add the hot milk and whisk It will thicken to a paste. Transfer this mixture to a clean bowl. Using a wooden spoon or spatula, continue mixing the roux base to cool it down slightly before we add the egg yolkd. When steam stops coming off but it is still warm, add the egg yolks one a time and mix.

In the meantime, start whipping the egg whites. When they are medium peaks, start adding the sugar slowly. Whip to stiff peaks.

Add the papaya to the roux and egg yolk base. Fold in a third of the meringue to the base and mix to lighten it. Add the rest of the meringue and fold gently.

Brush inside of ramekins with room temperature butter and coat the sides with sugar. Fill the ramekins with souffle base almost to the top.

Bake at 400F for about 15 minutes depending on the size of the ramekin.

Papaya Buttercream Macarons
adapted from Veronica's Test Kitchen

300 g almond flour
300 g confectioner’s sugar
110 g egg whites
300 g sugar
75 g water
110 g egg whites

Mix TpT with the first 110g of egg whites. (TpT means equal parts almonds and confectioners sugar.)

Bring water and sugar to a boil until it reaches 245F(118C). When the syrup reaches 239F/115C start whipping your egg whites to soft peaks at high speed and then lower to 2nd speed. Once sugar syrup reaches 245F(118C), pour it on the whipped egg whites. Continue whipping the whites until the meringue reaches 122F (50C) and incorporate it with the almond mixture.

Preheat oven to 356F(180C).

Pipe macarons on a silpat or parchment paper. Bake for 12 minutes. Take them off the paper/silpat and pipe with the filling.


1/2 c softened butter

2 c confectioners sugar

4 T papaya puree

Beat the butter until smooth. Slowly add the sugar. Add the papaya and continue beating until completely incorporated.


Lena said...

I have never really had papaya before, so I dont know if this sounds good. But they sure do look good!

Candice said...

I don't know if I mentioned this before, but I've been dying to try a macaron since a month ago when I saw them on some foodie blogs as Christmas gifts. I've heard they're so tricky to make, so when I get around to finally making some I may be asking questions from the pro! Oh, and this weekend it's on my to do list to have one in NYC - can't wait :)

Cindy said...

wow, a souffle and macarons - paradise. your blog is lovely. thank you for visiting ours!

dahlhaus said...

Thanks for the link where you saw my work and for stopping by my blog! Your blog makes me want to start baking again- I've been spent too much time at the studio 'baking clay' these days!
Have a great day!

Helene said...


Anonymous said...

This isn't about your papaya stuff, although it looks really yummy! But I love the new layout of your blog. It's so pretty!