George Calombaris shares his secret to make the perfect passion fruit bougatsa

Former MasterChef judge George Calombaris shared his own personal recipe for making the perfect passion fruit bougatsa.

The 41-year-old shared his tips in a video posted to Instagram on Saturday.

“ It’s like a delicious encapsulation of pastry cream in a filo pastry, ” explained the restaurateur with the traditional Greek dessert.

Although George explained that the recipe is quite simple, it needs to be stirred constantly, which can take time.

“You are not going anywhere while you are doing this.” There is no time … ”he admitted.

He starts by adding passion fruit pulp and sugar to a saucepan and cook over low heat to make a syrup.

He then begins to assemble the custard, bringing the milk and the cream to a boil.

In another bowl, the chef mixes the flour, sugar and eggs.

“As soon as you put eggs on the sugar, you have to whisk it quickly because you don’t want the eggs to start to cook and cover,” he said.

He added, “Make sure there are no lumps. The pieces are bad!

George then added the creamy mixture to the flour and whipped vigorously until it was well combined and thickened.

“He’s sitting in a filo pastry, so it can’t sink or it’ll be a disaster,” he adds.

Geoge then pours the custard into a bowl to cool, adding the passion fruit syrup on top, revealing another tip of the trade.

“Pouring it on top prevents the pastry cream from having a skin,” he said.

Then George works to assemble his packages.

“It is important that you work with filo pastry at room temperature and not directly from the refrigerator,” he shares.

After adding the pastry cream to the pastry and rolled in a package, George cooks them for 20 minutes.

“These can be made well in advance and frozen, then removed when you have company,” he said, explaining that they were perfect for hassle-free dinners.