Octobler 24, 2017
Octobler 24, 2017
Meringues, pies and flies. Jk we don't make flies. I AM SO TIRED. Okay here we go!
Cherry Pie:
I am SO HAPPY because today I made my first successful mealy pie dough!! I was very methodical and careful with how I did it and I watched it mix very carefully. Every other time I have made this type of pie dough, I over mix it and the butter melts before I add the water. It has always been a disaster, but not today! The pie mixture was pretty straightforward but I learned that less juice in the mixture is better because it tends to bubble out and spill all over the lattice. If you can get more solid chunks of fruit it will give the pie better structure and it wont look so messy.
Italian Meringue/Chocolate Buttercream
This was my favorite meringue we have made so far, it made the most sense. After mixing it for almost an eternity, The addition of chocolate, butter and sugar made it very decadent. I think one critical control point is the mixing process. The melted chocolate and butter needs to be folded in carefully as to preserve the structure of the butter cream
Japonaise-
Unlike most of the class, my French meringue held together really well. It turns out that because it was under mixed and liquidy, it had more strength to hold it's form. I was able to cut and layer my japonaise with buttercream, or chocolate sub sandwiches.
WHAT I LEARNED TODAY:
Sometimes mistakes make for a better result. I certainly wasn't expecting for my failed French meringue to be a perfect japonaise dessert. Making mistakes helps in the learning process.
Meringues, pies and flies. Jk we don't make flies. I AM SO TIRED. Okay here we go!
Cherry Pie:
I am SO HAPPY because today I made my first successful mealy pie dough!! I was very methodical and careful with how I did it and I watched it mix very carefully. Every other time I have made this type of pie dough, I over mix it and the butter melts before I add the water. It has always been a disaster, but not today! The pie mixture was pretty straightforward but I learned that less juice in the mixture is better because it tends to bubble out and spill all over the lattice. If you can get more solid chunks of fruit it will give the pie better structure and it wont look so messy.
Italian Meringue/Chocolate Buttercream
This was my favorite meringue we have made so far, it made the most sense. After mixing it for almost an eternity, The addition of chocolate, butter and sugar made it very decadent. I think one critical control point is the mixing process. The melted chocolate and butter needs to be folded in carefully as to preserve the structure of the butter cream
Japonaise-
Unlike most of the class, my French meringue held together really well. It turns out that because it was under mixed and liquidy, it had more strength to hold it's form. I was able to cut and layer my japonaise with buttercream, or chocolate sub sandwiches.
WHAT I LEARNED TODAY:
Sometimes mistakes make for a better result. I certainly wasn't expecting for my failed French meringue to be a perfect japonaise dessert. Making mistakes helps in the learning process.
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