Rhubarb curd recipe! Learn how to make rhubarb curd and use it as a filling for any pastries, choux pastry, cupcakes, a topping for cookies, as a dip or as a spread, etc. It is as sweet as lemon curd and truly delicious.
Rhubarb curd is made from the released water gathered after gently simmering chunks of rhubarb. Fresh or frozen rhubarb can be used, I used frozen.
Chocolate Ganache, shiny with a deep chocolate flavor, this chocolate ganache is extremely delicious!
This is the only chocolate ganache I am going to make from now on, it has a rich chocolate flavor and can be used in numerous delicious desserts, pastries, tartlets, and it makes for the shiniest chocolate glaze.
Vanilla pastry cream or creme patissiere, the most delicious filling for cream puffs, donuts, fruit tarts and numerous pastries, learn how to make pastry cream and a few possible variations.
Pastry cream is a custard that is mainly used as a filling for cream puffs, or fruit tarts, muffins and all kinds of pastries. Vanilla pastry cream is a basic recipe, it can be flavored with a large variety of ingredients, such as chocolate, coffee, hazelnut, fruit syrups, liqueurs, etc.
Caramelized hazelnuts and almonds meal and butter that can be used three ways: as candies (sooo good!), chopped into a coarse meal or as a paste.
A nut butter can be made of all sorts of nuts, I most commonly make it with hazelnuts or a mix of almonds and hazelnuts. You can also make pistachio meal and paste the same way, very interesting and really delicious.
This a delicious cookie dough crust. You can use it for lemon tarts and tartlets or any cream or fruit tarts.
It’s a little bit tricky to work with but it really adds to your tarts as it is really like eating a delicious cookie.
I have used this shortbread crust for my raspberry tartlets, here is a link to the recipe, click here.