Definitely wayyyy overstuffed it, but it was tasty!
Recipes:
Puff Pastry: https://www.kingarthurbaking.com/recipes/classic-puff-pastry-pate-feuilletee-recipe
Tarte Soleil: https://www.peelthegarlic.com/recipe/tarte-soleil
I wanted to challenge myself this week with the Parisian Pâtisserie Window Showstopper challenge from GBBO Series 9.
I made strawberry choux, fruit tarts with pâte sucrée, and mille feuille. I used the strawberry crème légère from the choux recipe for all 3 bakes to make it easier and it still took me what felt like forever. It amazes me how those bakers can get their bakes done in only a few hours 🤯 It was also my first time making mille feuille and I’m really happy with how it came out!
Recipes:
Mille Feuille (Puff Pastry): https://www.kingarthurbaking.com/recipes/classic-puff-pastry-pate-feuilletee-recipe
Fruit tart (Pâte Sucrée): Sweet Tart Dough from Claire Saffitz's Dessert Person
Recipe: Brioche Twists with Coriander Sugar from Claire Saffitz’s Dessert Person (+ her brioche dough recipe)
Recipes:
Cookies: Week 19: Geometric/ Shapes - Maple Leaf Sugar Cookies
Icing: https://frostingandfettuccine.com/royal-icing/
Not exactly geometric, but they are shaped! It was my first time playing around with royal icing. Next time I think I need to use more water for a flooding consistency/ less air bubbles.
Recipe: https://ceciliatolone.substack.com/p/karlsbaderbullar-karlsbad-buns
I completely forgot the baking powder and thought the yeast might be enough, but they barely rose and didn’t brown at all while baking 😭. Definitely a fail and I do want to try this recipe again at some point
Recipe: www.halfbakedharvest.com/swirled-garlic-herb-bread/
I was a little intimated by the recipe because of the coiling and shaping of the bread, but it was pretty fun to make and turned out pretty well!
Recipe: https://cooking.nytimes.com/recipes/1022053-croissants
Not my best croissants, definitely overproofed them, but still tasty