desserts
Ingredients
Instructions
Step 1
Bake your favorite salt bread recipe, there are so many out there to try! Let these cool completely before filling them with the yuzu cream you're about to make!
Step 2
In a medium sized bowl whisk together sugar, egg yolks, zest, and cornstarch until fluffy.
Step 3
In a small saucepan, heat yuzu juice until barely simmering, then take off the heat and slowly pour into the bowl from step 2 while continuously whisking.
Step 4
Transfer back into the pan and continue whisking over medium low heat.
Step 5
Once the mixture has thickened (this should take only a few minutes) whisk in the butter until smooth.
Step 6
Transfer to a bowl, press plastic wrap directly onto the surface, and chill in the fridge until completely cooled. Alternatively if you're in a rush, you can whisk it in the bowl over an ice bath until it's cold and much thicker. Just don't let any water splash into the bowl!
Step 7
Once the yuzu curd is chilled, separately whip the heavy cream to stiff peaks.
Step 8
Fold the whipped cream little at a time into the chilled yuzu curd until fully combined. It should be a pale yellow. I sometimes don't use the full amount depending on how creamy vs show tart I want it. Feel free to taste as you add!
Step 9
Transfer the filling to a piping bag fitted with a round tip.
Step 10
Poke a hole in the end of each salt bread and pipe the cream inside. Pipe a small bit on top to decorate!
Step 11
Garnish with Yuzuco Yuzu Peel Candy, optional powdered sugar, and enjoyyy!
