Infused Whipped Cream
Makes 9 pastries
Preheat oven to 400F
To create Infused Whipped Cream, in a mixing bowl, or using a stand mixer, combine all ingredients and whip to firm peaks. Cover and transfer to the refrigerator until needed.
To prepare the pastry, in a bowl, whisk egg and water and set aside.
Lay both sheets of puff pastry on a parchment lined baking sheet and, using a sharp knife, cut each sheet of pastry into nine equal squares, and position them ensuring there are a few inches between each square.
Lightly brush each square with egg wash and sprinkle with granulated sugar over the top.
Transfer to a preheated oven until golden brown, about 15-20 minutes.
Cool on wire rack.
2 cups (500 ml), frozen passion fruit puree (or any fruit puree)
In a bowl combine cornstarch and water and stir well to combine. Set aside.
In a saucepan, combine passion fruit puree and sugar and bring to a simmer over medium/low heat.
Stir in cornstarch mixture and mix well until thick, about two minutes. Set aside and cool to room temperature.
Using a serrated knife, cut each of the baked pastries in half horizontally.
Evenly divide the passion fruit compote and place on the bottom of the pastry. Evenly divide the infused vanilla whipped cream and place on the top of the passion fruit filling. Place the other half of the pastry over top and enjoy immediately.