Hello Bakers,
We finished up the Pavlova this week on the show. Here is the recipe for the delicious lemon curd and the chantilly cream plus a short video of how to put it all together.
Lemon Curd
Note: lemon curd was demoed in last week’s DoughDr Episode https://www.instagram.com/tv/CgppYCXDCIH/?utm_source=ig_web_copy_link
Equipment: saucepan, whisk, strainer, scale, medium bowl, small baking tray lined with plastic wrap, spatula, instant read thermometer
Ingredients:
100g fresh lemon juice
125g sugar
72g egg yolks (4 large)
Zest of one lemon
85g butter - softened
In the saucepan, whisk the lemon juice and sugar together until well combined, Add the egg yolks and zest. Whisk until smooth not foamy.
Turn the heat to medium and cook until the mixture begins to thicken but does not boil. Stir all the while.
The curd is done when the initial foamy created by whisking the ingredients together subsides, steam wafts off the surface and the the temperature of the curd is about 176-180 degrees.
Stran the curd into a medium bowl cool to 100 degrees and whisk in the softened butter.
Pour the curd onto the plastic lined sheet pan, cover with plastic wrap - there is usually enough to fold over the curd.
Chill for several hours or overnight. Lemon curd lasts for 5-7 days in the refrigerator - it does not freeze well.
Chantilly Cream
Equipment: chilled large mixer bowl and whisk, stand mixer fitted with the whisk attachment or handheld mixer fitted with whisk attachment or standard beaters.
Ingredients:
1 cup, 8 ounces, 227g heavy or whipping cream
2 Tablespoons, 1 ounce, 28g powdered sugar - sift before adding to cream
2 tsp, 8g vanilla extract or vanilla bean extractWhisk the cream vigorously or use mixer until it has the consistency of Greek yogurt, add the sugar and vanilla extract. Whisk until soft peaks form - taste and adjust sweetness if necessary.