Orange Cream

Smooth silky orange cream. Who doesn't enjoy a dessert with natural ingredients? Can also be used as a warm sauce for ice cream. 

Orange cream dessert

Ingredients: for approx. 500 grams.

  • 110 g orange juice (untreated)
  • Fine zest of 1 orange
  • 140 g powdered sugar
  • 2 eggs
  • 165 g unsalted butter

  1. Finely grate one orange, save the zest. 
  2. Squeeze orange juice and pour through strainer. 
  3. You should have between 105 and 115 g of juice.
  4.  Add zest to juice. Heat up at bain marie. The water should be close to boiling point, around 84°C.
  5. Add sugar and two eggs to warm juice. Continually whisk energetically until it becomes thick. At first it will foam but will gradually become creamy.
  6. Remove from bain marie. Pour cream through a strainer.
  7. Put bowl with cream over ice water and keep whisking until between 55 and 60 °C.
  8. Stop whisking, immediately add butter in small pieces and continue whisking until almost cold and butter is completely dissolved.  
  9. The orange cream should have a homogeneous and shiny appearance.
  10. Refrigerate at least 1 hour (4°C) before serving. Or use as filling for your creations.

Add a few drops of lemon juice if you feel the orange juice is too sweet. It will add some tart. Do this before adding the eggs.

Tools used: Whisk, mixing bowls, strainer, digital thermometer.


More Cream Recipes!

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!