Sweet thread; Patisserie!

With school shifting focus to patisserie, I figured I'd start a new thread rather than deviate the bread thread.

I'm new to baking as I only started 10 weeks ago so feel free to criticize my postings in the near future!

Or just share your own recipes, pictures, techniques, anything related.

 

Who doesn't like apple pie?!

 

I actually don't like apple pie and I would eat that with relish.

Damn.

Whoa.

Dizzy here.

 

Wife can't stop eating it, told her she needs to save me some

 

That’s straight money!

So…culinary school? Do tell!

 

Oh man, from macarons to baguettes, cream cheese pound cake to pop overs, cannoli and crepes, and a ton more.

Been making and baking a ton of stuff, most of which I posted in the Bread Thread though maybe some of that should've been posted here.

 

I guess I can post some of those sweets here, non-bread stuff really.

 

My wife makes bomb Macarons. These were Salted Carmel with a Carmel sauce that she made. It’s crazy what a science making the cookie parts can be.

 

Some non-bread goodies I've made.

 

Those look legit!

And absolutely. Have to bake them just long enough for the "foot" of the macaron to form...and that's the easy part about making them.

It's really easy to burn the sugar or not add it to the whipped egg whites correctly.

 

For real. My wife makes them too…. Destroys the kitchen in the process as well

 

@Shmellmopwho

Think we have the same granite countertops.



They're more grey in person (like yours) but appear to have brown cause of the soft LED under cabinet lighting.

 

exactly. She’s got the little kitchen scale out measuring juuust the right amount and all that haha

SAME! It’s always a fun clean up after a batch is made haha

haha yeah they do look pretty similar. I love the look of them

 

Please detail the crust in detail

 

Frozen Fruit Pie, Pumpkin Pie, and Apricot Chiffon Pie

 

Apricot chiffon? Recipe please

 

So I just took a slice out of each to taste; all of them are absolutely delicious but I'm not a fan of chiffon.

Wife said "too airy" which is a compliment actually, but I'm not a fan of the overly soft pudding style texture.

Anyway we made Flaky pie dough and Mealy pie dough for our pie crusts. The chiffon uses a Mealy pie dough which consists of -

1 tsp Salt
85 gr Ice cold water
285 gr Pastry flour
200 gr Shortening

1 Combine water and salt, stir well

2 Sift flour into a bowl, then cut your shortening into it until the pieces are pea-sized

3 Add water and knead until just combined

DO NOT OVERMIX or else you won't get nice layering

4 Treat like a sugar cookie and wrap in plastic and throw it in to chill (firm)

5 Once chilled, remove and roll it out and well the rest is easy

 

For the chiffon you can use raspberry, strawberry, etc. but I chose apricots

1 lb Frozen berries
Pinch of salt
8 gr Cornstarch
30 mg Water (cold, not ice cold)
8 gr Gelatin
60 mg Water (cold, not ice cold)
8 mg Lemon juice (about half a lemon, squeezed will get you there)
100 gr Egg whites
90 gr Sugar

1 Combine berries and salt in saucepan and bring to a boil, you want to extract all the juices by doing this

2 Blend the berries you just cooked and strain with a chinois, collect your juices either in a pot

2b You could do like I did and just do a bain-marie instead of going right into a pot, easier this way

3 Dissolve the cornstarch and water, then mix in with your juice you extracted

4 Cook until thick and remove from heat, don't go too thick

5 In a separate bowl, mix the gelatin and water and melt over a bain-marie

6 Add gelatin mix to your juice mixture until it's completely dissolved and mixed in

7 Stir in lemon juice

8 Remove from heat and chill (I did an ice bath for 1 minute), but only for a short time as your juice mixture will set due to the gelatin (prevent this by stirring every so often)

9 Beat egg whites until you form a medium peak; gradually add your sugar while beating your egg whites (glossy meringue will form)

10 Very gently fold in your meringue with your juice mixture

11 Portion it into your pie dish and toss it in the fridge to set

12 Decorate as desired

 

I'm absolutely in love with the frozen fruit pie; forgot to mention I had made a streusel topping which is what you see there on top.

 

I was specifically interested in the flaky pie dough - which is what you used on the apple pie, right? Looked perfect.

Also I love apricot flavor - I realize the chiffon is light - how much apricot came through?

THANKS!!