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This recipe for passion-caramel filling is courtesy of chef Sebastien Rouxel of Bouchon Bakery and is used in his recipe for Cupid Cakes.

The Martha Stewart Show, Episode 4089

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Recipe Summary

Yield:
Makes enough for 12 cupid cakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chocolate and butter in a medium bowl and set aside. In a small heavy-bottomed saucepan, heat sugar over high heat without stirring until sugar begins to melt and turn golden at the edges, about 4 minutes.

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  • Carefully pour the passion fruit puree down the side of the saucepan in a slow, steady stream (it will spatter) and stir with a wooden spoon to combine. Cook until mixture reaches 116 degrees on a candy thermometer. Add heavy cream, corn syrup, and salt; stir to combine.

  • Pour caramel mixture over chocolate, and stir until chocolate is melted and mixture is well combined; let cool slightly.

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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0