Lemon curd is about as commonly used in patisserie as is the pastry cream and rightly so.
Its tartness combines well with fruits, jello's, whipped cream, puff pastry, on a pie and the list goes on.
Ingredients: 7-8 servings
Use zest of the 6 lemons and juice of 4.
Tools used: Whisk, thin peeler, silicone spatula, sieve.
Chocolate lovers are going to appreciate the aroma coming from this one.
Strictly used as a filling cream, the hazelnut cream combines well with other flavors except maybe sourness.
Its refined taste and texture surpasses the mousse variant.
Smooth silky orange cream. Can also be used as a warm sauce for ice cream.
With a similar versatility as pastry cream, lemon curd isn't as commonly used in patisserie.
Pastry cream is very versatile as it combines well with many flavors. But you may enjoy it as an individual dessert too!