Strawberry and Lemon Millefeuille
The Infinite Versatility of Lemon Curd
I love the versatility of food. And I am not talking about the endless online articles expounding the virtues of instant ramen noodles. Did you know they can be used to create everything from a savory breakfast to the perfect chocolatey dessert?
Rather I am talking about how you can make one simple preparation and then use it for several other dishes. Thereby you intelligently reduce the amount of time you actually spend in the kitchen and add some serious curb appeal to your meals.
Recently I wrote a post about Nun’s Farts and 4 other glorious uses for choux paste, or pâte à choux in French. Choux paste can make profiteroles, eclairs, gougeres, and even can be mixed with mashed potatoes to make pommes Dauphine or potato puffs. It takes barely any more time to make a single batch as it does a double batch. Try making a fun dessert with half then mix the other half with potatoes. Versatility is the key.
Last week I made a seriously delicious blackberry milkshake with a lemon curd spiked whipped cream. My recipe for lemon curd ended up being way more than I needed for the shakes so I started thinking of what else I could make with it. I ended up with a fresh lemon tart and this strawberry and lemon millefeuille.
