Lemon Curd Mousse

79°C (174.2° F)
Temperature
Sous vide time
0 People
Serves
Medium
Difficulty
Nomiku
Source

Introduction

Indulge your sweet tooth with this silky and delicious pate a choux! A little proof that sous vide is more than just for proteins and veggies! Video: https://vimeo.com/83458179

Ingredients

Lemon Curd

  • 3 large eggs
  • 2/3 cup sugar
  • ½ cup lemon juice
  • ½ stick butter, melted
  • Zest of 2 lemons
  • Powdered sugar for garnish

Cream

  • ¼ cup sugar
  • 1 cup heavy cream

Choux

  • 32 fl oz water
  • ½ oz kosher salt
  • ½ oz granulated sugar
  • 16 oz butter
  • 21 oz all purpose flour
  • 20 AA large eggs

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Introduction

Indulge your sweet tooth with this silky and delicious pate a choux! A little proof that sous vide is more than just for proteins and veggies! Video: https://vimeo.com/83458179

Directions

Lemon Curd

  1. Choux dough is great frozen so that it can be whipped out a moment’s notice for a quick dessert. We recommend you make it in bulk. This basic lemon curd recipe could be flavored with other citruses (i.e. lime or orange), just substitute with the desired fruit juice and zest—- we’d love to see your spin on this classic!
  2. Preheat water-bath with Nomiku set to 79°C (174.2°F).
  3. Sterilize a 1-pint glass canning jar, lid, and ring; set aside.
  4. In a stand mixer, combine the eggs and sugar and beat at low speed until sugar dissolves and the mixture thickens slightly, about 1 minute.
  5. Slowly pour in the lemon juice and melted butter at low speed. Do not overbeat or the mixture will be frothy. Pour the curd into the prepared jar, filling it up as much as possible. Seal the jar and immerse in the water bath.
  6. Cook for 40 minutes, then remove jar from water. Open the jar lid and whisk the curd. The curd should lose some volume as it thickens.
  7. Set the Nomiku to 0°C and fill up the water bath with cold water and ice, ice should cover the entire surface of water bath. Place the open jar in into the circulating ice bath and let cool. (To store, reseal the jar and refrigerate for up to 2 weeks.)
  8. Whip the cream in a cool bowl with sugar until stiff peaks form. This can also be done quickly in a stand mixer at medium speed for approx. 3 minutes.
  9. Fold 1 cup of lemon curd into the whipped cream.
  10. Break choux in half horizontally (you can also cut across the choux for more precision) and fill generously with lemon curd mousse.
  11. Dust with powdered sugar if desired.

Choux

  1. Preheat oven to 400°F for conventional and 375°F for convection. In a 6qt stainless steel pot combine water, salt, sugar, and butter. Place pot on stove and allow butter to melt completely.
  2. Add flour to water/butter mixture. With a sturdy paddle, stir the mixture over low heat until the dough pulls away from sides and begins to hold it’s own shape ( approximately 10-15 minutes). You’ll feel your arms wanting to fall from their sockets.
  3. Once dough has come to the right consistency, transfer to a mixer. With the paddle attachment on low speed beat in the eggs one/two at a time. Allow eggs to fully incorporate before adding more. Once all eggs are in the dough, increase mixer speed to high and allow to beat for 1-2 minutes. Your dough will tacky, but glossy by the end.
  4. You have the option of piping the dough or using a cookie scoop. With a 1 oz scoop you can get approximately 80 pate choux. For this recipe, make twelve 1 oz pieces of choux. The rest can be frozen as premade dough balls for in in the shape of a tube for easy cutting for up to 3 months.
  5. Arrange choux dough at least half an inch from each other and bake for 20 min. Choux is done when it is nicely golden brown and sounds hollow when tapped on the bottom.

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