 | Mango CurdApprox. 1 pint Thuy-Linh Carroll (IG: @bustersbakeshop) / Pastry Chef and Owner, Buster’s Bakeshop, Dallas, TX; Photo by @andreainthailand |
| • | 264 g. The Perfect Purée Mango Puree, thawed |
| • | 100 g. granulated sugar |
| • | 30 g. lemon juice |
| • | 100 g. whole eggs |
| • | 40 g. egg yolks |
| • | 0.4 g. kosher salt |
| • | 57 g. unsalted butter, cold and cubed |
| Method: | |
| 1. | Combine in saucepan: puree, sugar, lemon juice, eggs, salt. |
| 2. | Whisking constantly, cook until mixture reaches 175-180°F. Final texture: nappe. |
| 3. | While curd is cooking, place cold butter into the curd’s air-tight storage container. |
| 4. | Sieve curd directly into the curd’s storage container, containing the butter. |
| 5. | Immersion blend the curd with the butter until emulsified. |
| 6. | Place storage container into an ice bath to cool quickly. |
| 7. | Contact wrap curd (to prevent a skin forming) and put lid on top of container. |
| 8. | Refrigerate and use within 7 days. |
| General notes: | |
| • | Use a silicone balloon whisk as a metal whisk may discolor the curd. |
| • | Curd can be frozen (with contact wrap, in an airtight container) for up to 6 months. |
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