QUICHE, PIE, TARTS.
For the third leg of our baking lessons, i know i've been going on nonstop about how fast time flies but i'll say it again. It went by so fast, it's only a matter of time before the year ends again. Despite my reluctant acceptance of my baking weakness, i can confidently say now that i am slowly learning how to bake. I've learned that with baking, one needs accuracy in measurements and trust in the chemistry of all ingredients to form to really come up with that perfect batch of cookies.
At first, we were taught how to manually whip dough mixtures but for this curriculum of pie and tart making, it seems we need to move on to using our handy dandy KitchenAid mixer!
It's normally priced here in the Philippines at about P25,000 so it's not really part of my shopping list anytime soon. I pray to high heavens that i get the hang of baking so i'm able to buy all the cute accessories that go with baking. But for now, this. =)
bread flour, cake flour, sugar salt, egg and butter, chill for an hour
after chilling, knead and form
for tarts, we used ensaymada molders which did the job
chocolate tart with fruits
Quiche Lorraine
Erica's fruit tart
lots and lotsa mini cream puff
Erica piping pastry cream into the cream puff
lemon tart :)
Joel's walnut pie
Chef's apple pie
Froi's peanut butter cream puff
For baking3's assessment, we were asked to come up with our own recipe for tart and cream puff, so i chose my 2 favorite food, coffee and salmon!
coffee cream puff
Almond crusted pesto cream cheese with smoked salmon tart
Cheers! Until the next :)
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