Thursday, April 16, 2015

chocolate cookie tables | experiments

I am not a writer. I'm not good with words and I can't wax poetically about how a dish was born after an inspirational trip to the farmer's market. That's just not my jam.

On the other hand, I love numbers. I love the ratios and science behind baking. Now take those numbers and turn them into a table and I think it's a freaking work-of-art.

Sunday, April 5, 2015

egg yolks and egg whites | pastry basics

I'm keeping a running list of what to do with either too many egg whites or too many egg yolks because I hate wasting food and would never throw away a perfectly good white or yolk.

egg whites (freeze individually in ice cube trays)
buttercream frosting (Swiss or Italian)
rocher cookies
white cake

egg yolks (much more complicated to freeze)
creme anglaise/custard
ice cream
lemon bars
pasta dough

savory tweets

potato leek soup
1 – 2 taters, 2 – 3 leek bottoms, chix stock, thyme, bay leaf, cream, parsley or chive, olive oil, deep fried leek tops 

passion fruit compote | experiments

I made another recipe from Pierre Herme Pastries, the passion fruit compote. Technically, a compote is fruit cooked in a sugar syrup, but this recipe calls for gelatin, so it's more like a passion fruit jello. But shh... no need to split hairs, compote just sounds so much sexier.

1 1/2 gelatin sheets (approximately 1 1/2 teaspoons powdered gelatin)
110 grams water
110 grams passion fruit puree 
175 grams granulated sugar

It was a bit sweet for my tastes, so I'll try cutting the sugar back to 150 grams. 

gelatin | pastry basics

Sheet gelatin—all the legit pastry recipes call for it. But I still have bags and bags of Knox powdered gelatin that can't be wasted. The tricky part is converting from powdered gelatin to sheet gelatin.

I use the formula from modernist pantry
1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin

0.25 ounces = approximately 7.1 grams

Saturday, March 28, 2015

green tea mascarpone cream | experiments

I idolize Pierre Herme and I completely agree with whoever called him the Picasso of pastry. That being said, not every recipe in Pierre Herme Pastries is perfect.

Friday, March 27, 2015

pastry cream | experiments

berry tart
berry tart with pastry cream
French: crème pâtissière

AKA: pudding

Ingredients: dairy, sugar, egg yolks, thickener, butter, flavoring

Uses: choux filling (cream puffs, eclairs), tarts, Boston cream pie