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
Sugar

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 2^nd 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.

Buttercream

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.