Tag Archives: egg yolks

How to Make Lemon Curd

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished photo of lemon curdDue to the confusion over adding the gelatin in last week’s blog,  I thought it might be a good idea to post a complete tutorial on Lemon Curd.  This actually applies to most curds I  have made with the exception of the Cranberry Curd which does not need a  boost from gelatin because it has a lot of natural pectin which sets it.

When I first started making large batches of Lemon Curd at the bakery, we piped it into small pastry cups for petit fours.  I noticed that towards the end of each piping bag, it would lose its stiffness.  So I started adding a bit of gelatin to help keep it stable and allow it to keep its shape when piped.  I find it makes all the difference in the world and use it in all of my curds today. Continue reading

Boston Cream Pie – A Parts Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Boston Cream PieThis Boston Cream Pie is a perfect example of the use of component parts in one recipe. When I started baking for my family and friends, I didn’t care how many recipes I collected and used. However, when I went into baking professionally, making each cake from a different recipe was impractical.  How many yellow cakes, chocolate cakes, or white cake recipes did we need? How many buttercream and ganache recipes could we use –  each with a subtle difference?

It quickly became apparent that base recipes that could be tweaked and varied were what was needed.  Every recipe used in this Boston Cream Pie has already been blogged by me with the how-to photos, which is why I refer to it as a parts cake. Continue reading

Milk Chocolate Creme Brûlée

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Milk Chocolate Creme BrûléeCreme Brûlée has almost become a national dessert.  There is scarcely a restaurant that doesn’t have some version of this French favorite.

Many years ago when I was visiting my son in LA, Eric, Jolene and I went to Il fornio restaurant.  I don’t remember what I had as an entree but I sure do remember the Milk Chocolate Creme Brûlée.  If memory serves me right I had two!  A year or so later when I went for another visit, Jolene and I would go back for more.  When they had no tables, we were very happy to sit at the bar so long as we could have our creme brûlée.

The Milk Chocolate Creme Brûlée is inspired by the one I so loved. There is a hint of fennel and orange, a classic Italian duo along with milk chocolate.  However, I warn you this is a once in a while treat.  I don’t think I have ever made anything with so much fat in it.  From 40% or heavy cream, to half and half, egg yolks and then, of course, the chocolate – milk chocolate no less. Continue reading