1st Guest Post: Pineapple Curd

I am so excited.  Not only for hosting my first Guest Post but also launching a NEW SERIES of recipes entirely devoted to using egg yolks.  What better way to kick off the series than with the organic guru herself, Erin, author of BigFatBaker.com.  When I read her blog post the other day that she had found a new passion in eating and making curd, I thought: this is it! EGG YOLKS!  She’s brilliant.  As macaronivores, we’re always looking for ways to use up these yolks and what’s more, we can use curd to FILL macarons, too.

Now sit back and pay attention.  You are heading for Erin’s most tangy pineappley curd which you can use to fill your macarons for an extra special exotic touch. Coconut ones would be beautiful, for example.  Like macarons, this curd is gluten free.  Now without my further ramblings, it gives me great pleasure to hand you over to Erin…

pineapple curd egg yolk recipe

 

Erin, author of BigFatBaker.com :

I am so honored to be a guest here on MadAboutMacarons.com. When Jill invited me to share my egg yolk recipes, I was overjoyed. I can’t think of a better place to do my first guest post! This is my first, in a series of three, guest posts on curd recipes – Enjoy!

If you are new to the curd making process, do not worry. Making curd is surprisingly simple! All you have to do is follow the steps, and pay attention. What’s even better is the ingredients list for curds is short, and easy to keep organic.

When Jill initially asked me about a guest post I was in the process of making a pineapple curd. Pineapple is one of my all time favorite fruits, and I was intrigued to see if it would be tart and tangy like lemon curd, or more subdued and sweet.

Ultimately, I was pleasantly surprised with how the curd turned out. It is different from lemon curd in the sense that it doesn’t use butter. The lack of butter results in a slightly different texture, but it was still smooth and pudding like.

Remember how I said making curd is easy? It is. Promise.

PINEAPPLE CURD

1 medium sized, organic pineapple or 2 ¼ cups pineapple juice
6 large egg yolks
¾ cup white sugar
5 tbsp cornstarch

1.  First, juice your pineapple. Try and get as much juice as you can, you will need 2 ¼ cups.

Slice off the top and bottom, then carefully cut down the sides of the pineapple to remove the rind. Try and remove as little of the fruit as possible!

Cut into 1-inch pieces, and move all pineapple pieces to a blender. Add in 2-3 tbsp water, and blend. You could also use a food mill, or juicer.

You could also use the canned pineapple juice to make things even easier, but I highly recommend the fresh stuff.

2.  Next, in your saucepan, whisk together the egg yolks and sugar. Add in the cornstarch and pineapple juice, and whisk until everything is combined.

Hey, using egg yolks now to make macarons later!

3.  Set your burner to low (between 2 and 3 on my stove), and slowly bring up the temperature of your mixture. Over the next 3 minutes gradually increase the heat to medium (about 4 ½ on my stove) while you continue to whisk.

4.  After about 10 more minutes of whisking your curd will be starting to thicken up. Once this happens turn off the burner, remove from the heat, and continue to whisk for 5 more minutes.

5.  Allow the mixture to cool for 5-10 minutes before pouring into the jars. And you are done!

You now have fresh, organic pineapple curd to fill macarons, cakes, or eat by the spoonful.

pineapple curd yolk recipe

 

Thank you so much, Erin.
Don’t forget to check out Erin’s blog at BigFatBaker.com and say bonjour from me, ok?  She has many more gorgeous organic recipes to share with you.  She also has the most delicious organic raspberry curd.  I can tell you’re going to share a curd passion, too, very shortly…

To Orange Blossom & Paris Lovers

It has been chilly in Paris this week. On a damp, drizzly Monday morning a brisk walk through the Tuileries Gardens was therapy to banish the winter blues instead of taking an extra metro stop. It was spookily desserted except for wrapped-up, serious joggers on the run. I say serious: have you ever seen a happy jogger?  Perhaps everyone was inside the Orangerie Museum, marvelling at Monet’s Water Lilies. The cold clinging humidity certainly didn’t stop these two from having a good neck in the corner, though.

Orangery Museum Paris Tuileries Gardens

The Orangerie at the Palace of the Louvre was quite the trend in the 17th & 18th Centuries. Royal and aristocratic residences all needed an orangery with citrus trees in tubs or under glass in winter to impress.

I just wanted to impress hubby with something different for dessert. So, realising there were no egg whites ageing (wonder what for?), orange blossom ice cream seemed fitting after a couscous – and more importantly, since they use 8 yolks. How to make it? I simply replaced 100ml of the cream from the ice cream recipe in the book with orange flower water and added a touch of orange colouring to the cream. Simple and pure heaven.

Orange Flower Water Ice-cream

 

I adore the heavy perfume of orange blossom and I know I’m not alone. I use it in the form of room scents, shower gels and body lotions but when it comes to food, it adds a whole new dimension.

Adding a touch of orange blossom water (or orange flower water) can take desserts or pastries to another level. In France l’eau de fleur d’oranger is normally added to madeleine cakes and marshallows (guimauve). But it’s almost like a secret ingredient that you want to keep for yourself so that nobody can make quite the same brioches, crêpes, gaufres (waffles), cookies, rice puddings or fig tarts (these are coming on le blog.)

Adding it to a simple orange salad or couscous can whisk you on a magic carpet for a few moments to Marrakesh. I sometimes even put a dash of it in pumpkin soup for that touch of je ne sais quoi. I’ve added my recipe take on a creamy panna cotta: a cinnamon, orange blossom & pistachio panna cotta.

Moroccan-style panna cotta

And it goes without saying (ça va sans dire) that orange blossom macarons are one of our favourites. This time I infused an Earl Grey teabag into the cream to add an extra powerful fragrant punch to accompany a pot of Lady Grey tea at goûter time. I can’t believe we polished off 40 of them already…

Orange Blossom & Earl Grey Tea Macarons

Orange Blossom & Earl Grey Tea Parisian Macarons

This post was published long before even Mum knew I had a blog. If you would like to leave a comment now, it’s not too late. You’ll make my day! Jill xo