Posted 08 November 2007 - 05:42 AM
OMG, I tried the herme cream (with slight modifications) yesterday. I've made alton's version before and thought it was yummy, but this was even better.
I made a 1 1/3 batch, and to try and make it a bit thicker, since I was using it as lemon meringue pie filling, I used yolks instead of whole eggs + 1/3 the number of yolks as whole eggs. My recipe was 6 egg yolks + 2 eggs, 1 cup of lemon juice, zest of 4 lemons, 14 ounces of butter and 1 1/3 cups of sugar. Standard method, double boiler to measured 180 degrees, strained and blended once at 140 to incorporate butter in soft chunks and for 4 minutes after incorporation.
I think it's way way way too ridiculously rich for pie filling but the texture was perfect for pie; the cut edges around the missing wedges are still standing after 12 hours and it's the most amazingly smooth creamy lemony thing ever. I'll bet in a tart or tartlet it would be perfect.
Tangential to the issue of lemon cream, from a technical standpoint as a pie this is my best effort yet. The meringue is non-weepingly non-soggily flawless (Italian; 6 whites and 3/4 of that by weight in sugar cooked to soft ball and blended into soft-peaked whites then taken to stiff glossy peaks, then browned under the broiler after topping the pie) and it's the best crust I've ever made. The crust was RLB's cream cheese crust from her website, which is much easier when you have a food processor and can easily work with frozen butter :) Doubt I'll use the the proc much for anything else once the novelty wears off, but even if it was a $200 pie crust mixer it might be worth it to me. This was tender, flaky, flavorful, and very easy to roll out/transfer/crimp. Shrunk a little becuase I didn't let it rest enough after crimping it, just froze it for 20 mins and blind-baked due to time constraints, and I probably took the weights out a bit too soon.
But the cream, A+ would make again.