How can I make a curd that may be piped and maintain form? : AskCulinary


I want to make a cake which would be layers of almond joconde (or dacquoise, i still haven’t decided) and chocolate cremeux topped with piped orange curd.

My curd recipe has orange juice (~100ml), orange peel, yolks (4), egg (2), sugar (90g) which are thickened and then emulsified with cold butter (90g). Of course this recipe is good for tarts but I am pretty sure that it won’t hold shape properly.

Is there any way I can achieve a piping consistency and structure without sacrificing taste? (And hopefully avoiding adding more butter since the recipe is already quite rich). Can it be whipped? Maybe I can reduce the juice and add more zest?

I also have corn flour, xanthan gum, leicithin powder, gelatin and ice cream stabiliser (it’s a mix of gums but ingredients are not listed) in my pantry. I would prefer to avoid gelatin if possible because it’s not the texture I am looking for but i’d use it if it’s the only option. I’m not sure if the other ingredients will be able to become fully hydrated (Specially the ice cream estabiliser)

Thanks!



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