Ingredients
Passion Fruit Curd
1/2 oz  Cornstarch
9 oz  Sugar
2 ea  Whole eggs
2 ea  Egg yolks
6 oz  Passion Fruit Purée
2 tsp  Passion Fruit Compound
4 oz  Butter, cut into small cubes

Passion Fruit Cream
10 oz  Heavy cream
2 oz  Swiss Dream Neutral
2 1/2 oz Passion Fruit Purée
2 1/2 oz Simple syrup (1:1)

Preparation
Passion Fruit Curd
Place sugar, cornstarch, eggs and egg yolks in a bowl and whisk with a wire whip until combined. Add Passion Fruit Purée and Passion Fruit Compound and whisk until all ingredients are completely combined. Place the bowl over a pot of simmering water and whip the mixture vigorously until it becomes thick, light and fluffy and pale in color. Remove the curd from the heat and whisk in the butter one cube at a time. Place the curd into a pastry bag and pipe it into the Confectionary Shells. Place the shells into the refrigerator and allow the filling to set.

Passion Fruit Cream
Whip heavy cream to medium stiff peaks and reserve in refrigerator. Combine simple syrup and Passion Fruit Purée and heat to 90°F. Whisk in Swiss Dream Neutral and allow mixture to cool slightly and fold in the reserved whipped cream.

Decoration
Place the Passion Fruit Cream into a pastry bag fitted with a medium size star tip and pipe rosettes onto each Friandise.

Specialty Ingredients
#31365 Confectionery Shells Round
#28003 Ponthier Passion Fruit Puree
#22202 Swiss Dream Neutral
#41111 Bakbel Passion Fruit Compound