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Sturdy Orange Curd


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9 replies to this topic

#1 Qui

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Posted 19 August 2006 - 06:26 PM

Looking for a tried and true orange curd that will be firm enough to use as a filling for wedding cake. The recipe that I currently have doesn't seem to hold up very well. Maybe I should add some sort to thickener. Gelatin? Cornstarch? Tapioca?
Thanks!

#2 pjm333

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Posted 20 August 2006 - 06:50 AM

Qui,
I use this recipe to glaze lemon mousse cakes, tarts etc. You might have to play with it for a filling but it does hold up well.

1 1/2 cup lemon curd - room temp
2 T lemon juice
1 sheet gelatin or 1 t gelatin
dissolve gelatin in lemon juice and add to curd.

pat


Looking for a tried and true orange curd that will be firm enough to use as a filling for wedding cake. The recipe that I currently have doesn't seem to hold up very well. Maybe I should add some sort to thickener. Gelatin? Cornstarch? Tapioca?
Thanks!

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#3 avid

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Posted 21 August 2006 - 06:54 AM

i don't think i would ever risk using an unstabilized curd in a wedding cake either, unless it was just a smear on the layer for a flavor accent. you could try adding gelatine to your present recipe just don't over do it or use a cornstarch thickened recipe...which i thought i had...but can't seem to find :unsure: ...it must be at work. well, i'll post it tomorrow. fat lot a good that did ya... :smile:

#4 Qui

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Posted 21 August 2006 - 10:56 AM

i don't think i would ever risk using an unstabilized curd in a wedding cake either, unless it was just a smear on the layer for a flavor accent.  you could try adding gelatine to your present recipe just don't over do it or use a cornstarch thickened recipe...which i thought i had...but can't seem to find :unsure: ...it must be at work. well, i'll post it tomorrow. fat lot a good that did ya...  :smile:

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If you could share your recipe, that'd be great...

#5 avid

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Posted 22 August 2006 - 01:22 PM

try this recipe (Laurent Branlard):

270g .... Orange juice
30g ...... Lemon juice
150g .... Sugar
225g .... Butter
150g .... Sugar
40g ...... Corn starch
300g .... Whole eggs
120g .... Yolks

Boil juices, first amount of sugar and butter.
Combine second amount of sugar with remaining ingredients.
Temper these two mixes together and cook as for pastry cream.


good luck. if you're really picky you may need to adjust the sugar amounts depending of the sweetness of your oranges.
also sometimes i like to add a couple drops of orange oil after cooking if it needs a little boost.

Edited by avid, 22 August 2006 - 01:29 PM.


#6 gbbaker

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Posted 22 August 2006 - 04:12 PM

If you use ultra sperse(waxy maize thickner) it won't get watery like cornstach can. Or you can use both I love the stuff.

#7 Qui

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Posted 22 August 2006 - 04:24 PM

If you use ultra sperse(waxy maize thickner) it won't get watery like cornstach can.  Or you can use both I love the stuff.

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where can I find ultra sperse? I will try it out... would you use it just like you would with constarch?

#8 ludja

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Posted 22 August 2006 - 04:28 PM

This doesn't address your original question, but I remember Bill Neal's suggestion (in "Biscuits, Spoonbread and Sweet Potato Pie") to use half lemon and half orange zest and juice in his orange curd recipe. He says that the addition of lemon adds a bright taste and avoids an overly 'cooked' flavor that can result from using all orange in curd recipes.

I've made his lemon curd recipe but haven't tried the orange variation yet myself.

I just noticed that avid's recipe has lemon juice added as well.
"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"


#9 miladyinsanity

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Posted 23 August 2006 - 05:55 AM

If you use ultra sperse(waxy maize thickner) it won't get watery like cornstach can.  Or you can use both I love the stuff.

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where can I find ultra sperse? I will try it out... would you use it just like you would with constarch?

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If cornstarch makes it watery, tapioca starch should not.
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#10 avid

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Posted 23 August 2006 - 02:37 PM

If you use ultra sperse(waxy maize thickner) it won't get watery like cornstach can.  Or you can use both I love the stuff.

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where can I find ultra sperse? I will try it out... would you use it just like you would with constarch?

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If cornstarch makes it watery, tapioca starch should not.

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i've really not had a problem with water seperation even in freeze/thaw situations, at least nothing that would cause any alarm. just make it within a few days of your planned cake building and you should be ok. tapioca starch/waxy maize? keep things simple. the larger your mise en place/ pantry gets the more confusing, disorganized and expensive things get. streamlined and efficient makes a good pastry kitchen!