Witbier CurdIn our culinary toolbox, we have citrus curd, either lemon curd, orange curd, grapefruit curd, a thickened egg custard usually with a acid liquid, mixed with sugar and a touch of salt. In Beer Cuisine, I wanted to use flavors that are similar, to be able to achieve a custard like texture, yet using beer instead of citrus, to bring its flavor to the forefront. Enter Beer Curd to the pastry chef arsenal.  In this case, For this version of Beer Curd, I wanted to used a Belgian Witbier, with its coriander and orange peel flavors, along with the wheaty, malty undertone, and a yeast bite, all combine together in this Witbier Curd recipe. The Witbier becomes a perfect beer to cook with, showcasing why cooking with beer can elevate a recipe.

Traditionally, strawberry shortcake is made up of whipping cream, shortcake, and macerated strawberries. I wanted to add another texture element to this classic summer dessert, building on flavors that enhance the dish and textures that redefine it. Using this Witbier Curd recipe adds a thicker ingredient, full of flavor that enhances the strawberries, especially when macerated in Hopped Sugar and layered in between a Barley Shortcake. Combining these different recipes into one dessert, creates a Hopped Strawberry Shortcake with Witbier Curd.

Alternatively, try using this Witbier Curd as a filling for Donut | Doughnuts, layered into a English | Belgian Trifle or into a cake.

Instead of finishing off the curd with butter, which can veer too close to diacetyl when paired with beer, I chose coconut oil | butter. It still gives that same silky smooth finish and helps thicken the curd slightly when chilled.

This Beer Curd technique can be used with many different beers.  Thinking about the egg yolks and sugar, how those flavors will work with cooking beer of choice. This Witbier Curd recipe can become a template for other beer styles and flavor combinations.

 

Makes: 1 1/4 cup of Witbier Curd

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Jun 2017 | Issue #125

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Witbier Curd
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Using a citrus curd as an inspiration for this Belgian Witbier Curd recipe, makes this pastry recipe versatile for many different dessert applications in the Beer Cuisine Kitchen.
Servings Prep Time
1 1/4 cup 5 minute
Cook Time Passive Time
15 minute 2 hour
Servings Prep Time
1 1/4 cup 5 minute
Cook Time Passive Time
15 minute 2 hour
Witbier Curd
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Using a citrus curd as an inspiration for this Belgian Witbier Curd recipe, makes this pastry recipe versatile for many different dessert applications in the Beer Cuisine Kitchen.
Servings Prep Time
1 1/4 cup 5 minute
Cook Time Passive Time
15 minute 2 hour
Servings Prep Time
1 1/4 cup 5 minute
Cook Time Passive Time
15 minute 2 hour
Ingredients
Servings: cup
Units:
Instructions
  • Pour the Witbier into a medium-sized saucepan. Place over medium heat and bring to a boil. Reduce the beer to 1/2 cup (about 3 – 4 minutes).
  • When the beer has reduced, take the pan off the heat, and add it back into the liquid measuring cup with the orange juice. This will help cool the beer. Pour the beer-juice mixture back into the pot and add the sugar. In a bowl, add the whole egg, egg yolks, and salt. Lightly whisk the eggs until well incorporated and lightly fluffy. Whisk the beer mixture and slowly add the egg mixture, being careful not to scramble the eggs. Mix everything together until the pre-curd is even in color and consistency.
  • Turn the heat to medium-low, and use a heatproof spatula to scrape the bottom of the pot, forming a pattern across the entire surface. Using a thermometer or IR laser, keep stirring the curd until it hits 170°F | 77°C, when the egg will finish cooking, thickening the curd, and leaving a streak behind the spatula as you scrape the bottom of the pot. Remove from heat and immediately add the coconut oil, using the temperature difference to cool the curd slightly, preventing it from curdling. Mix in the coconut oil well and transfer to a pint-size canning jar.
  • Cover the surface with plastic wrap and refrigerate to cool and set. After 2 hours, the Witbier curd is ready to use.
  • To Make a Hopped Strawberry Shortcake with Witbier Curd take a Barley Shortcake, layer it with Hopped Strawberries, Witbier Curd and top with either a Whipped Yogurt or Malted Whipping Cream.