Part of improving skills is constantly trying new things. It’s pretty simple to substitute a nectarine for a peach, pair up blueberries and rhubarb, or grate a little ginger in the mix, but I want to push myself in baking outside of my comfort zone both technically and aesthetically. I picked up the Miette cookbook because it focused on the greatest ingredients– flour, butter, and sugar– without being filled with trends in regards to taste, presentation, or technique. After giving the book a couple look throughs, I decided I would attempt to bake every recipe in this book, since many take the same recipes and use them in different ways allowing me to practice multiple times. I hope to work on more delicate pastries and create an over all prettier product. As a bonus, I hope I can become more comfortable with my camera (which I’ve had for three+ years now…) and take more risks.
Since I had a four day weekend, this weekend I made Pâte Sucrée with two different fillings and meringues following the recipes from the book exactly.
A couple notes, for the sake of throughness: The proportions of how much dough each makes might be slightly off. I was in a pinch and could only find an 8 inch pan, but got more than two 8-inch pans worth of dough. It is possible I did not have the dough thick enough or large enough. I do not have a ruler in my apartment or those little rings to tell me how thick the dough is. This should be remedied before my next recipe.
There are several recipes on the internet for Pâte Sucrée, Lemon Curd, Pastry Cream, and Meringues on the internet if you want to make your own without purchasing the book. Now for the lovely pictures.
Rose Meringues with Red & Blue Food Coloring for 4th of July