It’s the end of May. The “official” start of summer is here: Memorial Day. What are you doing to celebrate? I am actually in Coronado, CA (near San Diego) for the weekend to celebrate my cousin’s marriage.
As you may have noticed, I missed the April DB Challenge for many reasons: busy, not finding the ingredients, not having the right equipment.
This month, I was able to make (or attempt to) cream puffs needed to build the real challenge: “The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.”
I’ve made all of the components before, thanks to culinary school. I’ve even made all of the components for various jobs I’ve had either before or after culinary school. I know how to make pate a choux (the batter for the puffs). I know how to make pastry cream. I know how to make caramel. I know how to make chocolate glaze (which in this case was just melted chocolate).
So, I decided that I would make these special. I used some vanilla beans I bought a while back for the pastry cream. I used chocolate from TCHO chocolate, made right here in San Francisco.
But, for some reason (maybe because I was tired from working, or out of practice-I had not made these things for about 1 year-or whatever) these things, when I made them at home, did not turn out too well. The pastry cream was a little lumpy. The puffs did not “puff”.
Nonetheless, I have a pile of chocolate-dipped, vanilla pastry cream-filled cream puffs on a plate and called the challenge complete. Follow the jump to see the recipe and attempt this on your own, and to see the pictures of my croquembouche (and I use the term loosely, because, like I said, it is just a pile, and not a pretty cone shape). Maybe next time I will get a good night’s sleep and I will post another time with better cream puffs or something else made with pate a choux (you can also make eclairs, churros, and other similar items). Continue reading
It’s been another busy month. I’ve got nothing witty to say this week except have fun reading the articles below:
there were so many other baked goods, including cookies, brownies, and muffins. It was so busy with people buying things and people-watching that I forgot to take pictures of anything else or of the sale itself. I did see some awesome costumes and even some nudity, but again, no pictures from me. If you would like to donate money to the fund, please click on the part one link for more details.
This weekend should be busy, but fun. Here, in San Francisco, there is the (famous) Bay to Breakers. This “race” known for drunken fools in costumes (or naked!) running/walking from the Bay to the ocean (where the water breaks). I will be on the side lines selling goodies. What are you doing this weekend?
- Foodie Tuesday: The vintage cookbook featuring cartoonists
- The Gender Debate [in the Professional Kitchen]
- How the Web is changing the way we eat
- Why Mom really does make the best cakes
- A little salt with your sweet?
- The White House Pastry Chef Revamps Sweets
- Hub chefs raise the bar on this ever-popular dessert
- A New Twist on Pretzels
This week contained La b’Omer, a Jewish holiday highlighting the 33rd day of the Omer (33 days after the second day of Passover) and Cinco de Mayo, a Mexican Celebration. I like that both holidays have numbers as part of the title. Do you celebrate either of these holidays? Are there any other holidays that happened this past week? (Post responses in the comments.)