Good morning, Saturday!
In my recent days (read: weeks) procrastinating, I have been doing so by baking more. I fell off the horse for a while but I've managed to pull myself back on, if only temporarily. The stress that comes with having two online courses you're falling behind in + waiting for responses from five grad schools would drive any normal, functioning person to some sort of madness. For Emily, that's usually baking madness.
I've had a recent fixation with pink grapefruits. They've become one of my favourite things these past couple months as I wait out this long, long winter of ours. They're perfect, because although they're a winter fruit, they're bright, and vibrant and sassy and PINK. You just can't beat that when everything else is so grey.
So I got to thinking. I've seen lemon curd; that's a classic. And I've seen lime curd. and cranberry curd. Why not grapefruit curd? ... So I made some. I have to say, the sugar to juice ratio might be a bit off, considering the sweetness is almost overpowering of any grapefruit. But, it's still there. Next time, I'd just take the sugar down a notch or two.
What better way to use grapefruit curd than to stuff some eclairs and lighten them up a bit from the traditional heavy cream and chocolate. This is my first attempt at eclairs and they turned out lovely. It's really much easier than it looks, and doesn't take very long. I suggest giving it a shot.
The recipes I used were both from SprinkleBakes (I have her book- you should too.)
