Page 37 - PastryNA2012_2

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Method:
1. Combine the juices with the zest and the
sugar; bring to a simmer.
2. Combine the eggs and the yolks. Temper the
hot liquid into the egg mixture.
3. Return to the stove and cook the curd to
85°C/185°F. Remove from the heat.
4.Whisk in the
PreGel Textura (Mousse Base –
Gelatin Replacement)
.
5. Place the cooked curd in the food processor.
6. Slowly add the cold butter to the curd in the
food processor to emulsify.
7. Place in an appropraite container and chill
throughly until needed.
8. Place again in the food processor once chilled
and process until smooth prior to use.
orange curd for piping
Method:
1. Combine the juice and the sugar and bring to
a simmer.
2. Combine the eggs and the yolks. Temper the
hot liquid into the egg mixture.
3. Return to the stove and cook the curd to
85°C/185°F. Remove from the heat.
4.Whisk in the
PreGel Textura (Mousse Base –
Gelatin Replacement).
5. Place the cooked curd in the food processor.
6. Slowly add the cold butter to the curd in the
food processor to emulsify.
7. Place in an appropraite container and chill
throughly until needed.
8. Place again in the food processor once chilled
and process until smooth prior to use.
key lime curd for espuma
Method:
1.Whisk together the curd and the whole milk.
2. Place in a foam canister and charge the
canister with three chargers.
3. Use as desired.
key lime espuma
Method:
1.Mix all ingredients until thoroughly
combined.
2. Fill pipettes and use as desired.
Campari® sauce for pipette