baking

So, I'm currently in the last few days of my Baking 110: Intro to Baking and Pastry class. I wish I had started this blog from the very beginning, but better late than never.

In this class, we've learned how to make all kinds of things from baguettes to cheesecake. I've really enjoyed this class. There's something therapeutic about kneading a blob of sticky gooeyness into a ball with the spring-back quality of 10 Tempur-Pedic pillows.

Today, we made eclairs (which mean lightning bolt in French), but they weren't that exciting to look at, so I didn't take any pictures. Instead, let's talk tarts. Last week, we made a classic fruit tart with pastry cream filling. As it came time to assemble and arrange our vibrantly-colored assortment of fruits, I got a little intimidated, I'm not gonna lie! Especially after the chef came over to me after putting down the center fruit and said "That's a great idea, but you want everything on the tart to be edible." I had left the leaves of the strawberry attached. D'oh! I should have learned from my Intro to Culinary Arts class. Garnishes need to be edible! So anyway... this is what I came up with:

Not bad huh? I was making it up as I went, but everyone seemed to think it was beautiful. Aww, ::blushes::.

The secret to the shine is a nappage - 70% apricot coating, 30% water. Just incorporate those two on a stove top until you can brush it over the fruit after assembly. It also acts as a preservative.

For a good pastry cream:

16 fluid oz of whole milk
1/4 of a vanilla bean, cut and seeds scraped out
3 1/2 oz granulated sugar
5 egg yolks
1 oz cornstarch
1 tblsp. butter

By the way, unless it says fluid (fl) oz, we usually weigh all our measurements on a kitchen scale. I got one for my birthday from IKEA. It's come in handy these past couple of weeks of class. You should get one!

Here's a little kitchen conversion for you: 16 fluid oz equals 2 cups. I've also tried this recipe at home already using soy milk, and it worked out pretty well, so I'm sure any type of milk would suffice. It's the cornstarch and egg that really thicken this puppy up. With this recipe, you don't really need to weigh things. Add about 1/3 of a cup of sugar. This is what goes through my head every day in class: "You can never have too much sugar." Well that's not really true. What I really mean is that a little more sugar than the recipe calls for is okay by me! 1 oz of cornstarch is about 2 full tablespoons. If you don't have the vanilla beans, add some good quality vanilla extract to it. Not too much though, or else the pastry cream will turn a bit brown.

First, you combine the milk, vanilla, and half the sugar in a medium sauce pot. Bring it to a scald (below a simmer) until bubbles just start to form on the sides. While you're doing this, whisk the egg yolks together with the other half of the sugar, and the cornstarch. Whisk it like you're making whipped cream! This will make for a lighter pastry cream. Once the milk is up to a scald, remove it from the heat and temper it into the egg mixture by adding a little at a time and whisking frequently as to not cook the egg. Once all of it is together, pour it back into the pot on medium heat. Using a heat-proof spatula or wooden spoon, stir occasionally until it starts to thicken. Then stir constantly until all the mixture has thickened into a smooth creamy texture. Then pour it into a shallow container or bowl with the butter. The butter gives a nice shine to it. Stir the mixture until the butter has melted and is fully incorporated. Put some plastic wrap directly onto the cream so it doesn't form a film and pop it in the fridge until it's set. Voila! You have delicious pastry cream. Spread it into your tartshell about 3/4 to the top and go crazy with your fruits. There are many tartshell recipes on the web, so take your pick. We used a sugar cookie-type dough for our shell.

Oo and we made this a couple days ago:



It has a layer of raspberry jam on the bottom. Sooo good!

Okay it's way past my bedtime. Let me know if you guys try the fruit tart at home!