Orange curd without starch. Orange Kurd and all his tricks. Strawberry curd for cupcakes

Hello my dear girls and boys!

For most of us, desperate housewives and just housewives, autumn is the time to return to the kitchen, the oven, hot meals and freshly baked pastries. And no matter how we resist it, in such cold weather it is simply impossible to resist the temptation to please yourself with a tasty, airy, fragrant and, most importantly, hot piece of fresh homemade pie. After all, we must not forget that food is not only carbohydrates and proteins, it is also positive energy that homemade pies are charged with if they are made with love. I began to notice with pleasure how feeds in social networks gradually began to be filled with mouth-watering homemade pastries and happy faces of the owners of this very pastry.

But it's still summer in Greece! There are no yellow leaves (although there are never any here), people wear shorts and slates, they still go to the sea for swimming and sunbathing on weekends, and on the islands you can still meet belated tourists, in taverns and cafes even in the evenings they still sit on the street . And only lemons and oranges ripening on the trees remind us that winter is coming.

I didn’t wait until the neighbor’s lemons ripened on the tree opposite and went to buy them at the market. Because I have long planned to show you how to prepare a real correct and rich lemon curd on fresh yolks and high-quality butter.

Who is a "Kurd" and what does lemons have to do with it?

The editor of a well-known culinary magazine, very respected by me, is actively fighting for the right of a lemon curd to be called cream . She insists that the word "Kurd" in Russian can only mean the definition of an ethnic group living in Turkey. I cannot but agree with her, but you cannot argue against the will of the people. But in the minds of the vast majority of the Russian-speaking population of the planet, a stable phrase has already been formed and entrenched, a tracing paper from the English language - “lemon Kurd”. So, this is the phrase I will use in this context. Forgive me, dear Marianne.

In fact, the lemon curd is the same custard, and to be precise - an English cream in which they brew egg yolks, but instead of milk, lemon juice and zest are used.

Very often in recipes, starch is added to lemon cream for density. In my opinion, this pretty much spoils not only the taste, but also the texture of the Kurd. With the right and only right cooking the curd is quite thick and uniform.

And what I like most about lemon cream is that it is prepared in 2 counts!

Where can you apply lemon cream?

Lovers of sour tastes can use lemon cream as a spread in any combination: with bread, bun, pancakes, pancakes, cheesecakes, etc.

I have a girlfriend here, so give her a jar of Kurd, a bigger spoon and she will be happy, and she doesn’t need anything else. Those who treat lemons more carefully can fill them with tarts, cakes, rolls, cakes or cupcakes. I usually cook with him and.

For me personally, the most optimal use of lemon curd is just a classic lemon pie with meringue. It is with neutral shortcrust pastry and sweet airy meringue that sour lemon curd goes perfectly well.

Foreshadowing your question, I will say: Yes, instead of lemons, you can use oranges, tangerines, limes, and even various berries (preferably sour). At the same time, the cooking technology and ratios will remain the same. It's just that such a cream will no longer have the characteristic lemon sourness. I advise you to try the blood orange curd. The color turns out - fire!

So, let's get down to step by step cooking!

From this amount of ingredients, we will get a 250 ml jar of the finished product.

We will need:

• freshly squeezed lemon juice - 115 ml (2-3 pcs.)
• grated lemon zest - 2 tsp (2 pcs.)
• sugar - 75 gr.
• egg yolks - 4 pcs.
• butter- 60 gr.

Step by step preparation:

For filling tarts, Kurd is best used while still warm. And for cakes, lemon cream must be cooled.

On this bright yellow note, I say goodbye, but not for long.

Good luck, love and patience.

Let's go on a journey through an amazing country called "Confectionery Paradise". Those with a sweet tooth just love to try unusual delicacies and desserts. If you're ready to conquer a new culinary peak, make a lemon meringue tart.

French cuisine classic

Lemon tart is a classic French dessert that has a unique flavor. The base of the pie is necessarily prepared from crumbly shortcrust pastry, then a lemon layer is made, which has a slight sourness. From above such pastries are decorated with meringues.

Let's try to cook this sweet dish according to the classic recipe.

Compound:

• 0.2 kg of wheat flour;
• 1 tsp granulated sugar;
• a pinch of fine-grained salt;
• 220 g butter;
• 2 tbsp. l. chilled filtered water;
• 4 things. chicken eggs;
• 330 ml filtered water;
• 2 pcs. lemons;
• 130 g of granulated sugar;
• 100 g cornstarch;
• 170 g of powdered sugar;
• 1 tsp freshly squeezed lemon juice.

Cooking:

Gordon Ramsay Lemon Meringue Tart

Chefs who host their culinary shows on television are always a huge success and are very popular. Most housewives choose only their recipes, especially when it comes to dessert for their favorite sweet tooth.

Compound:

• 0.3 kg shortbread dough;
• 4 things. egg yolks;
• sifted flour;
• 180 g of granulated sugar;
• 2 pcs. chicken eggs;
• cream - 0.2 l;
• 2 lemons.

Cooking:

1. We make a layer from sand dough.
2. We spread it in a detachable form, pierce with a fork.
3. Place aluminum foil on top and sprinkle with beans.
4. Preheat the oven to a temperature mark of 180 °.
5. We send the cake there and bake it until golden, after 10-15 minutes we lower the temperature to 110 °.
6. Bake for another five minutes.
7. We combine the yolks with 2 chicken eggs.
8. Add granulated sugar, cream and freshly squeezed lemon juice.
9. Whisk well and then strain the mixture through a fine sieve.
10. Pour it into a saucepan. Heat up and boil until thickened.
11. We spread half of the filling in the cake and send it to the oven.
12. After a few minutes, add the rest of the filling.
13. Bake for about one hour.
14. Separately, according to a favorite recipe, we will prepare meringues.
15. Let them cool after heat treatment and decorate the lemon tart with them.

Another stellar recipe

Experimental lovers can make Andy Chef's Lemon Meringue Tart. What only yummy is not prepared by this eminent culinary specialist! In his confectionery piggy bank you can find a recipe for making a tart with strawberries and pistachios. So every hostess has a choice.

Compound:

• semi-finished shortbread dough;
• 140 g of granulated sugar;
• 4 things. chicken eggs;
• 100 ml freshly squeezed lemon juice;
• 120 g curd cheese;
• meringues - for decoration.

Cooking:

1. We roll out the shortbread dough, put it in a detachable form, make the sides.
2. We bake the base of the lemon tart at a temperature mark of 170-180 ° until golden.
3. In a deep bowl, combine granulated sugar with eggs.
4. Beat these ingredients well with a whisk until a mass of a homogeneous consistency is obtained.
5. We introduce freshly squeezed lemon juice and curd cheese into the egg-sugar mixture.
6. Mix well again.
7. Strain this mixture through a sieve and pour over the crust.
8. Smooth out with a spatula.
9. We send the lemon tart to the oven for half an hour.
10. We bake at a temperature mark of 150 °.
11. Cool the finished cake on a wire rack, and then decorate with meringues.

Hi all. Today I will share with you the recipe delicious toppings. It is ideal for layering in sponge cakes, as well as for filling cupcakes and pastries such as Pavlova, for example.

The blog already has a recipe for lemon curd, it is also great as a filling for cakes, but unlike orange, it goes better with vanilla cakes. Orange is his counterpart is ideal with chocolate. Well, and perhaps one more difference - there is no butter in the orange curd recipe, which makes it a lighter version of the topping.

So, how to make a curd of oranges at home, a recipe with a photo step by step.

Ingredients:

1. 4 yolks
2. 4 small oranges
3. 150 gr. Sahara
4. 2 heaping tablespoons cornstarch

Cooking:

To begin with, we need to thoroughly wash our citrus fruits. It is better to pour boiling water over them, so the wax with which they are covered (and hence the bitterness) will come off them.

To get more juice, roll the oranges on the table, pressing them with the palm of your hand. You can also heat it in the microwave for just 10 seconds.

Remove the zest from one orange. The main rule is that we need a thin orange layer, the white film is bitter! Be careful, otherwise the whole Kurd will have to be disposed of.

I get the zest on a grater, large. Since we will filter the Kurd at the end, you should not grind it.

Mix the zest with sugar and leave this mixture for 20-30 minutes. So, sugar will absorb essential oils and the Kurd will become more saturated with aromas.

We get juice from oranges, then use the method that is more convenient for you. I have a juicer, but I'm usually too lazy to take it out and collect it, and then I also have to wash it! In general, I squeeze the juice with my hands.

Mix the yolks with orange juice, sugar and starch. I always use cornstarch, it dissolves beautifully in the mixture without leaving lumps. You can cook Kurd with potato, but then first dissolve it in a small amount of juice and only then add it to the rest of the ingredients.

We put our mixture on medium heat and, stirring, wait until it thickens.

It takes me 3-5 minutes to do this.

Remove from stove, strain through a sieve.

Pour into a jar and refrigerate overnight.

The perfect filling is ready!

Here's how appetizing it looks in a cake (carrot cake, there is no recipe on the blog yet, but I will add a link to it soon). By the way, in this cake it is simply necessary, because it is the orange that sets off the rich carrot cakes so nicely. Also, I usually add such a Kurd in - the perfect combination in my opinion.

Well, this is an orange curd in trifles - desserts in a glass. I took cakes according to this recipe -. As a cream -. It's sooo delicious, try it.

If needed detailed recipe trifles - write in the comments, I will definitely add.

Enjoy your meal.

Lemon curd is a kind of fruit juice custard. This is a kind of classic, they like to use it with toast, in tarts, cakes, it will go well with pasta. The cream turns out to be quite dense, and after standing in the refrigerator it gains a good structure. Also, look what a great bright color.

Cooking

1. Finely grate the zest from one lemon. It is not worth grinding too much, because in the future we will filter the cream.
2. Squeeze out the juice of lemons (115 gr.). By the way, remember the trick? To get more juice from citrus fruits, put them in the microwave for 15 seconds.
3. Separate the yolks from the proteins, we need 4 yolks.
4. Collect sugar (75 g), butter (60 g), lemon juice, zest and yolks in a bowl or immediately in a saucepan.
5. Heat the mixture over medium heat in a saucepan, stirring constantly with a whisk.
6. Gradually, it will become thick, large bubbles will appear (which will immediately burst). If you want to get a thicker cream - add 3 tbsp. cornstarch at the very beginning. Remove mixture from heat and strain through a medium sieve. It is important here to get rid of the zest and lumps from the eggs.
7. Pour the finished Kurd into jars, cover with a film (so that it touches the surface of the cream) and let cool, then put in the refrigerator. Overnight, it will acquire its correct texture.

As I said, you can eat it with toast, or grease cakes and tarts (there is still liquid Kurd poured into them). And the most convenient thing is to deposit the curd from a pastry bag with a round nozzle.

Until the strawberry season is over, you can not hesitate. This berry not only has good taste but also very useful. You can cook many dishes from it, including. To do this, you do not need to use exotic ingredients, you just need to have berries, sugar, eggs and butter. This dish looks like an ordinary custard, but it does not contain milk and flour.

Advantages

Unusual has a lot of positive qualities. It has a great taste and delicate texture. There is a subtle strawberry note in the sweet curd. The bright pink color of this dessert cannot but please the eye. strawberry curd, the recipe of which is quite simple, belongs to one of the rare types of custards, which can be served as an independent dish by filling beautiful cream bowls with it. In addition, Kurd is often used as a layer for biscuit cakes in the preparation of an English cake. This dessert can be served with toast or pancakes, it is also filled with shortcrust pastry baskets.

cooking secrets

Strawberry Kurd is cooked in a water bath in a stainless steel dish. This avoids the appearance of small lumps that spoil the taste of the dessert, as well as the folding of eggs. In order for the cream to have a delicate texture, it is necessary to ensure that the water in the lower bowl boils well. If the dessert does not harden quickly, you just need to add fire on the stove. When the cream thickens, it is removed from the heat and rubbed through a sieve in order to remove any lumps that may have appeared. Then they put the oil, mix it, cover it with a film and let it cool at room temperature, then put it in a cold place. To lubberry curd, ingredients which is available to almost everyone, continues to thicken in the cold, so if you need a lighter texture, it is recommended to add whipped cream to the cold cream. It is very important to use freshly squeezed lemon juice for the dessert; you can not use lemon concentrate. It is recommended to squeeze the juice over a sieve so that the bones do not fall into the dishes.

Easy strawberry curd recipe

Ingredients: three hundred grams of fresh strawberries, one hundred grams of butter, one hundred and fifty grams of sugar, forty milligrams of lemon juice, five eggs.

Cooking

Before you start preparing the dessert, you need to prepare all the ingredients. Strawberries are peeled, washed well and sent to a blender for grinding. Juice is squeezed out of the washed lemon, which is added to the berries and crushed together until a puree is formed. Then eggs and sugar are placed in a small dish, beat well, berry puree is added and mixed with a whisk. Then oil is added, the dishes are placed on the stove, the mass is heated on fire until it begins to thicken, while stirring it with a whisk is not stopped. Kurd is cooked, the recipe of which we are considering, until the desired density is obtained. Then the dishes are removed, the cream is cooled and put in a cold place.

Frozen strawberry curd

Ingredients: (about one hundred and eighty grams), two eggs, forty grams of sugar, fifty grams of butter.

Cooking

First you need to prepare everything necessary products. Strawberries are taken out of the freezer in advance and transferred to the bottom shelf of the refrigerator so that they melt. When it melts, put it together with the juice in a blender and grind it to a puree state. This will take about fifteen seconds. The berry mass is transferred to a bowl, put on fire and boiled for about a minute after boiling. Meanwhile, the eggs are washed and dried. One egg is divided into yolk and protein, the second is left whole. Protein is set aside, it is not needed. The puree is rubbed through a sieve, put back into the bowl, eggs are added and beaten thoroughly. Then sugar is added, which must be turned into powder in advance, and butter. All this is put on fire and boiled for two minutes, stirring constantly. If desired, ready-made can be passed through a sieve again. Dessert is chilled and served. It will have a bright taste and delicate texture. The cream goes well with pancakes.

Strawberry curd for cupcakes

Most confectioners put the English Kurd inside cupcakes so that the latter acquire a brighter and richer taste.

Ingredients: three hundred grams of fresh strawberries, one hundred and fifty grams of white granulated sugar, five eggs, one hundred grams of butter, one lemon.

Cooking

The berries are sorted, cleaned, washed. The lemon is cut in two and the juice is squeezed out of it, removing the seeds. Juice and strawberries are well whipped with a blender until smooth. Beat the eggs with sugar with a mixer, add the berry mass and butter. All this is placed in a bowl, put on a steam bath, stirring, waiting until the oil dissolves. Next, the Kurd is boiled for as long as they see fit. It is recommended to achieve such a density as when boiling berry jam, because then it will be easy to stuff cupcakes with cream. In chilled cupcakes, a hole is made in the middle, for example, using an apple core tool. These holes are filled with ready-made strawberry curd. You can also decorate cupcakes with cream on top.

Cake "Black Prince" with strawberry curd

Ingredients for the dough: four eggs, two cups of sugar, two cups of sour cream, three cups of flour, six tablespoons of cocoa, two tablespoons of tea soda.

Ingredients for the Kurd: three hundred grams of strawberries, juice from one lemon, one hundred and forty grams of granulated sugar, six eggs, one hundred grams of butter.

Ingredients for the cream: two glasses of sour cream, one glass of granulated sugar, six tablespoons of cocoa, cognac.

Cooking cakes

Flour is mixed with soda and cocoa, eggs are well beaten together with sugar, sour cream is added, flour is added in small portions and mixed thoroughly. The dough is divided into four parts, each is poured into a mold and baked until done.

Strawberry Kurd (cake recipe)

The berries are mashed with a blender, lemon juice, butter melted in a water bath and eggs beaten with sugar are added. Cook the curd in a water bath until thickened, not forgetting to stir. Ready cream is cooled.

Sour cream is well whipped with granulated sugar and cocoa, then a few tablespoons of cognac are added.

Cake shaping

The cooled cakes are impregnated to your liking. Each cake is layered with a strawberry curd, and then with sour cream. The top cake is smeared with cream and covered with mastic, decorated with icing.

Finally...

Strawberry Kurd is a delicate cream that has a silky texture. In the season it is prepared from fresh berries, and in winter - from frozen ones. You can add vanilla and cinnamon to the dessert. The basis of the cream is strawberry puree, eggs, sugar and butter are also included in the composition of the dish. As you can see, the set of components is very simple, as is the cooking process itself. Kurd is an excellent base for making ice cream, it is often served as sauces for pancakes and cheesecakes.

According to its taste, strawberry curd is similar to children's cottage cheese with strawberries, which is why kids love it so much. Many confectioners use this cream for making cakes and cupcakes, baking in this case turns out to be more tasty, tender and fragrant. Today, Kurd is a fairly common sweet dish around the world, loved by both adults and children.