Raspberry curd

When I made this recipe, I wanted a raspberry cream that I could use in an éclair—one that wouldn't harden too much when chilled, would have a beautiful color, and a pronounced flavor. I achieved exactly what I wanted, but I realized it would also work wonderfully as a filling in a cake, in tarts, or other desserts, which I plan to do... in a future episode.

For now, I’ll leave you the recipe for this raspberry cream (essentially a raspberry curd)—very smooth and easy to make.

For approximately 350g of cream:

3 Egg Yolks
100g Sugar
Mix the egg yolks and sugar in a larger bowl.

270g Raspberry Purée
Slightly warm the raspberry purée and pour it over the yolks. Place the bowl over a double boiler and cook the cream until it thickens considerably (see the video for the desired texture).

80g Butter
Either add the softened butter to the cream and mix until smooth, or, if you have an immersion blender, use it to achieve an even better emulsion and a smoother, shinier cream.

Cover the cream with cling film, pressing it directly onto the surface, and let it cool before using it in your favorite dessert.