Fruit Curds

Fruit curds are made by thickening fruit juices or purees with eggs or egg yolks and sometimes starch. They can be used as light tangy alternatives, or additions to more traditional cake fillings such as buttercream or crème mousseline. Fruit curds can be beaten with cold butter to create a mixture that’s very much like a crème mousseline; beaten with buttercream or crème mousseline (1 part fruit curd to 2 parts buttercream or crème mousseline) to create a richer but still tangy filling; folded with whipped cream (gelatin can be added if the mixture needs to sit awhile); or combined with beurre noisette, which stiffens them and gives them a butterscotch flavor.