French Corner Bakery & Patisserie review

Yesterday was my first visit to French Corner Bakery & Patisserie. I am now planning many more visits.  ^^

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French Corner is located at 1224 Dundas Street West, Unit 114, Mississauga, ON, L5C 4G7.  They have an active Facebook page and you can see many delightful pictures of their wares from Yelp reviewers.

My friend and I ventured forth in the aftermath of a freezing rain to sample the goods.  She has been there many times and told me about how much the bakery has expanded since she started visiting.

Review:

Another pasty gem hiding in plain site, what is with these amazing French patisseries in unexpected neighbourhoods?

We visited around 3:30 pm on a Thursday afternoon.  There were a few other customers but it wasn’t packed (thank you weather!), which was nice. Both counter staff were friendly and helpful. The food we tried was very good, and reasonably priced.

The front area is a long rectangle, with a counter running lengthwise and a large display case. You can see into the back where the staff are at work creating their works of art which is neat.

Aside from pastries and baked goodies, they also offer fresh breads, soups and salads, hot drinks, lots of lovely things.  The only thing I found odd was that the pastry displays are not labelled, this for example is obviously a lemon tart, but some other items were not so obvious to me what they were called. It was fine however, the lady behind the counter patiently explained each item that I was interested in.

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I had the lemon tart and the night and day mouse.  The tart was wonderful, the lemon curd was tangy and light, in a nice firm crust.  The mousse was amazing, I will definitely try both of these items again!

My friend had pistachio mouse and a red raspberry item, which I forget the name.

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The cup of hot chocolate was perfect for a cold spring day.

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I’m looking forward to bringing Boyfriend Unit to this bakery with me next time.

Paradise redux at Tony’s Bistro & Pâtisserie

This summer past I ended up back home again for a little while, and you know what is just 30 minutes from back home?  Tony’s Bistro & Pâtisserie

For the uninitiated this gem is located at 137 McLaughlin Drive, Moncton, NB, E1A 4P4.

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A lot of people say you can’t recapture the past and trying to recreate a treasured memory will only serve to tarnish its glow.  In my personal experience however, that is not always true.  Some things remain spectacular.  Such is food at Tony’s.

It was precisely one year after my first visit to Tony’s that I got to make my second visit to Tony’s.  July 2015 will live forever as the summer I ate at Tony’s four times in one week.

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That may seem excessive, but I was determined to try the breakfast and lunch items, not just the desserts.  Do not fear, plenty of desserts were tried too.

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I’m pleased to report lunch was just as good as breakfast.

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For readers who enjoy factual reviews, I recommend Tony’s because:

  • delicious food with nice presentation
  • glorious desserts
  • nice ambiance
  • very reasonable pricing
  • pleasant and efficient staff
  • well-stocked, fresh pastry cabinet

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Everything I have tried so far (and I have tried a lot of the desserts so far!) has tasted as wonderful as it looks.  You don’t always find that in a pâtisserie.

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This summer I had the lemon flan, the chocolate royale, and the paradis.  Ah; the paradis. It is chocolate mousse, white chocolate mousse, and crème brûlée, and such an interesting presentation. Baking is my hobby, but it’s always been chocolatiering and fancy desserts that make my heart sing.

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It was the first time I have ever sat looking at a dessert for a few minutes, not wanting to ruin it with my spoon.  Then curiosity got the better of me.

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What I like so much about Tony’s is the variety and the artistry of each dessert.  The paradis was incredibly good.  Every layer was so complimentary to the whole, and it was just so delicious.

Leave a shout-out to your favourite restaurant in the comments. I’d like to hear who you recommend and why.

 

McCall’s puff pastry 1 review

Well it’s been awhile. I haven’t been able to bake much in about a year, because reasons, but something I’ve wanted to share is that for my birthday last month, Boyfriend Unit sent me to pastry school at McCall’s for a day! It was absolutely spectacular. I learned to make all sorts of treats.

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Cost: $160

Course length: 7 hours

What did we learn:

  • puff pastry
  • pastry cream
  • strudel
  • Mille-Feuille
  • turnovers
  • pastry cream
  • lots of small pastry and savory stuff too

Once again Kay was my instructor, she is a great teacher and very skilled. I recommend this course to anyone aspiring to learn more about pastry and has an interest in hands-on learning. One day I hope to make pastry as effortlessly as Kay makes it, one day… I made this!!!

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A nice feature of McCall’s courses is that the day of the class, you are given a 10% discount on in-store purchases, and a coupon for 10% off the next time you shop there. It’s fun to see the tools in person and figure out what I want vs. what I need to try things at home.

Everything was so delicious too. Puff pastry is a lot of work. It takes hours and requires a lot of folding the dough, letting it rest and chill, and rolling it out to fold again. It was actually pretty exhausting.

For a few years I’ve been reading about pricing in the baking industry; how people balk at the cost of large items like wedding cakes or mass amounts of pastry, but think nothing of going to a restaurant and paying $6 to $12 for one dessert. After these work shop I’m convinced pastry is under priced.  What you pay is not only priced to cover ingredient cost and overhead, it has to account for the skill of the baker and the time it takes to prepare baked goods. Someone is working that dough for hours and they have spent years honing their craft. If you are in a nice restaurant try their pastry! Most times it’s worth your while. 🙂

Dessert at Tony’s Bistro & Pâtisserie

Finally! I have been to Tony’s Bistro & Pâtisserie, and it’s totally worth a flight to Moncton. My sister has been raving about it for months. After sampling the goods I completely understand. Let this sink in for a minute.

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Tony’s is located at 137 McLaughlin Drive, Moncton, NB, E1A 4P4. It opened in 2013 and the owner/chef is Tony Holden, who has cooked for Queen Elizabeth II and Emperor Akihito. He has almost 30 years of experience and trained under French pastry chefs. Tony’s is a licensed bistro, with a varied menu, and a pastry display cabinet that will halt you in your tracks.

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We had just eaten dinner with my family, so we ordered dessert; carrot cake, raspberry cheesecake, crème brûlée, chocolate mousse, lemon tart, and coffee. Yes I know. Totally sinful. It all looked so good and I couldn’t decide on just one thing.

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What was it like? Firstly, the presentation was gorgeous. Someone takes pride in their work.

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And everything was delicious. The mousse (paradise in a cup) was so creamy!  The meringue is covering the lemon tart, which was exquisite. And the crème brûlée was impressive!

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How do they get the sugar to glass like that? When I make it, my sugar topping does not look like that! It was like stained glass and you could hear the snap when you broke it with the spoon. I was intrigued to see a tray of the custards in the display fridge, as every recipe I’ve read for this dessert says don’t caramelize the sugar ahead of time or it will sink into the custard. Clearly there is a way to make this work! I must learn this.

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The carrot cake and the cheesecake were both excellent as well. Oh, yum, so glad we went!

Review:

From the street, you really cannot tell what’s inside. I grew up 30 minutes from Moncton and Tony’s is not located in a neighbourhood that screams “delicious high-end food here”. The decor inside was pretty and spacious and bright. It’s a nice shock to find a place like Tony’s in that part of Moncton.

We visited around 6:30pm on a Wednesday. The server was pleasant and efficient.

I was pleasantly surprised to see the variety and quantity of desserts in the pastry cabinet. Some restaurants are pretty bare at that time of day, so it was really nice to see such a gorgeous display, and to get to try whatever I wanted.

The food was sublime, and reasonably priced.

I’ve decided on two new personal goals for myself. The first is that I shall visit Tony’s more often when I am in the area, just once was not enough! The second is that I shall become a person of international acclaim so perhaps Tony will cook for me. God, can you imagine?

Mascarpone round 2 (Eureka!)

After the disappointing results of Saturday I pondered for awhile and came home from work to try again. Behold! A puff pastry stuffed with fresh mascarpone and drizzled with hot fudge sauce.

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Mascarpone. That hideously over-priced Italian dessert cheese used in real tiramisu. Difficult to find in the grocery store. Case in point, I checked 5 stores and when I finally found it:

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Shocking!

Lately I’ve been uninspired in the kitchen. I was talking dessert ideas with my sister and asked if she had ever eaten something with mascarpone? Her response was to lapse into silence for a moment, before rapturously describing the best dessert she had ever eaten. I figure that anything which evokes that response is something I must learn how to cook with. I wasn’t sure what I even wanted to make with it, just the possibility of working with it got me thinking. Lo and behold, making it only takes 2 ingredients; heavy cream 36% and a lemon. Ah hah!

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Recipe source: I’m not sure where this idea originated, I found it on Pastry Affair, and searched around, everybody seems to use the same method; heat the cream and lemon juice, strain and chill and voila (hopefully). It looks the same on Mother Would Know. I found some very good pictures of the process on Savory Bites.

Time required: 1 hour of work + 8 hours to set

Yields: uh, maybe about 2 cups?

Total cost if you have none of the ingredients: under $5 if cream is on sale

Kitchen implements I used:

  • heavy-bottom sauce pot
  • candy thermometer
  • strainer
  • cheese cloth
  • plastic wrap

Ingredients:

  • 2 C heavy cream, aim for 36% milk fat, avoid ultra pasteurized
  • 1 TBSP freshly squeezed lemon juice

Instructions:

1. Heat the cream to 88°C / 190°F. Stir often. Note for next time, skip the heat diffuser.

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2. Stir in the lemon juice, and heat mixture for 5 min, trying to keep temperature constant.

UPDATED JULY 26: after 3rd try at this, have determined 5 minutes it just not enough, I think other people might have a gas stove with consistent heat? It took about 25 min on a coil-top stove for rounds 2 and 3 

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Disclosure: it’s supposed to take 5 minutes. It took me 20. The temperature kept dropping. I was using a heat diffuser which I discarded. The cream should curdle and thicken a bit. I found this part strangely difficult.

3. Cool to room temperature, either 20 min in a cold water bath or 45 min on the counter should do it.

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4. Dampen cheese cloth lightly with water and line strainer, 4 layers of cloth. Put bowl under strainer.

5. Plop the mixture into the centre of the cloth. Don’t push it down. Cover with plastic wrap and chill at least 8 hours.

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This looks much different from the first attempt where nearly half the “cheese” ran through the cloth within one second. You don’t believe that, do you? Here, preserved for posterity.

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If yours looks like that ^, go back to the drawing board.

Meanwhile, go make some pastry or something.

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6. In the morning, cross your fingers and invert mass into container.

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Peel off cloth. Ah hah!

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Look at it, holding it’s shape and everything!

7. Stir well.

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8. Spread into pastry and garnish. I made some hot fudge sauce the other night and figured why not.

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Enjoy what you have wrought!

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Verdict: Definitely good. Making it at home is much more sensible than buying a wee-sized container. If I had some fresh fruit I’d put that in a pastry but I’m out of fruit at the moment. You really need to make sure the cream thickens, something so simple was surprisingly easy to ruin. I declare making this yourself to be worth the effort.

Playlist: Halo – Mjolnir mix

Patty’s apple strudel explosion

If a pastry explodes in the oven, does it make a sound? More importantly, does it still taste good?

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I researched how to make traditional strudel pastry but it sounds like a nightmare so, not today. I trawled the entire grocery store looking for phyllo pastry and discovered it’s kept near the frozen berries. This is my first strudel and I’m pleased with the results, however next time I’ll add raisins and reduce the lemon juice.

Shout-out to Boyfriend for being my camera man.

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Time required: 1.5 hours

Yields: 6 pieces

Total cost if you have none of the ingredients: $24

Cost per piece: $4

Kitchen implements I used:

  • large baking sheet
  • parchment paper

Ingredients:

  • 3 apples
  • 3 TBSP golden brown sugar
  • 2 TBSP water
  • ½ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • 2 TBSP powdered corn starch
  • ¼ C lemon juice
  • 4 sheets of phyllo pastry
  • 2 TBSP melted butter
  • 3 tsp finely ground bread crumbs

Instructions:

1. Pre-heat oven to 350°F / 176°C. Line baking sheet with parchment paper and dust with flour.

2. Peel, core, and mince the apples. Toss them in a sauce pan with the water, brown sugar, cinnamon, and nutmeg. Bring to a simmer and cook on Med-Low for 10 min, stirring often.

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3. Combine corn starch and lemon juice, whisk until smooth, then add to cooked apple mixture and simmer for 1 more minute before removing from heat.

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We do not want juicy strudel.

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4. Place one piece of phyllo on the baking tray. Brush with butter, and sprinkle one teaspoon of breadcrumbs. Don’t stress about making this even, doesn’t really matter.

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Do this two more times, then add fourth and final layer (do not add butter or crumbs to top layer).

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5. Spoon the filling down one side vertically, leaving room at the edges.

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Give camera man 2 thumbs up.

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6. Use the parchment paper to support the pastry as you lift it, you’re trying to tuck it over and under the apple filling, and then carefully roll it over like so. Once you’ve got the first turn, peel the parchment paper back towards you.

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Keep turning it, and between turns try to smooth it with your hands to an even shape.

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This was a little nerve-wracking, worried about tearing it.

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Roll it up 3-4 times until it’s at the edge.

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7. Brush butter inside the open edge then flip it so the seam is on the bottom. Tuck the ends in.

8. Dust with a cinnamon sugar mix.

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9. Bake 20-25 min until golden brown.

10. Cool on rack at least 5 min before serving. Mein gott! What is this?

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Verdict:

You want to get judged harshly? Tell people in advance you are using phyllo instead of making the pastry yourself. 

Response from best friend: “0_0 That is really shocking.”

This was fairly simple to make. Aside from the explosion, it turned out great. I may have had a tantrum when I saw that, but I cut it in thirds first, and got 4 nicely sliced pieces, and 2 messy pieces. Cutting through the strudel after it’s baked it harder than I anticipated.

Playlist: Eric Carmen – Hungry Eyes

Tarte au citron vert

Well it finally happened. I tired of looking for my truant tart pan, and bought a new one. Therefore I expect to find the old one any day now. Tonight Boyfriend lent a hand and we made a lime tart together, from the recipe used for the lemon tart, just made with limes instead.

Time required: 1 hour

Yields: who knows

Total cost if you have none of the ingredients: $24

Kitchen implements I used:

  • sauce pan
  • glass bowl
  • juicer
  • zester
  • mesh strainer
  • fluted tart pan

Crust ingredients:

  •  6 TBSP unsalted butter, cut in pieces
  • 1 TBSP vegetable oil
  • 3 TBSP water
  • 1 TBSP granulated white sugar
  • ⅛ TSP salt
  • 1 C flour, rounded

Filling ingredients:

  • ½ C lime juice (5 key lemons)
  • grated zest of 3 limes, wash and dry them first
  • 1 C granulated white sugar
  • 6 tablespoons unsalted butter, cut in pieces
  • 2 eggs
  • 2 egg yolks

Instructions:

1. Pre-heat oven to 210°C / 410° F. Weigh out flour and set aside.

2. In an oven-safe bowl combine: butter, veg oil, water, sugar, and salt.

3. Bake 15 min and remove from oven. Stir in flour.

4. Stir quickly until it forms a ball.

5. Transfer to tart pan and use spoon to press down. Pierce shell with fork a few times.

6. Bake shell 15 min, then cool on wire rack.

TIME TO LOWER OVEN TEMPERATURE TO 180°C / 350°F.

7. In a sauce pan combine: lime juice, zest, sugar, and butter. Heat on low.

(This was right before I got lime juice in the face.)

Heat it up:

I added a few drops of dye, because so far it was looking just like the lemon tart and I thought that’d be boring.

8. Meanwhile… whisk eggs and egg yolks.

9. Once the butter has melted on the stove, temper some of the hot liquid into the eggs, then pour the warmed egg mixture back into the sauce pan.

10. Cook on low until mixture thickens and small bubbles start to form. Stir often.

11. Pour mixture through strainer directly onto tart.

Spread with a spatula…

12. Shake tin to level it out, bake 5 min.

13. Remove from oven and cool on wire rack, and chill before serving.

Remove the pan bottom from the sides, and behold!!

So cute!

Verdict:  I do admire a well turned tart crust. This was delicious.

PlaylistFinal Fantasy OSTs

Patty’s peach tarts

There is only one way to celebrate Labyrinth Day on June 13, and that is by watching the movie and eating peaches!! I wanted to make a peach pastry fit for a goblin king, delicious enough to make you forget everything. But when Boyfriend brings home the wrong ingredients and the whipped cream turns into butter, will he survive long enough to taste a tart?

If you are not aware, Labyrinth Day falls on June 13 because the movie was released in June 1986, and Jareth’s clock has 13 hours. The importance of peaches should be obvious!

The only person as mad for Labyrinth as I am is Best Friend, so she was the #1 choice to discuss my dessert plans. We looked at lots of recipes, and saw some really interesting peachy things, and in the end I decided to make tarts, topped with either fresh whipped cream, or vanilla frozen yogurt. I already had heavy cream, and made up a pie crust in the afternoon.

I asked Boyfriend to pick up 10 peaches and a container of frozen yogurt, and figured I could make up my mind between whipped cream and frozen yogurt later. He returned with ten pieces of fruit, which upon closer inspection, were not what I requested.

“These aren’t peaches,” I said.

“Yes they are.”

“The skins are smooth. These are nectarines.” I picked one up.

“No, they’re peaches! They were in the peach section.” he insisted.

“Being in the peach section doesn’t mean they are peaches, darling. Didn’t you notice they’re not fuzzy?”

“It doesn’t matter anyway.” he said. “These were the  last ten peaches they had so I got them all for you.”

I examined the fruit more closely.

“No. You got the last six peaches and four nectarines, is what you got.”

“Too late now.”

What to do? Six peaches wasn’t enough, and the store was closed. Peaches and nectarines have similar characteristics, and (I hoped) complimentary flavours, so I decided to use both.

Time required: 2.5 hours

Yields: 2 tarts

Cost per pastry: $15.00

Total cost if you have none of the ingredients: $30.00

Kitchen implements I used:

  • 2 shallow, fluted ramequins
  • 1 cookie sheet (to catch overflow)
  • deep skillet

Tart ingredients:

  • 6 peaches
  • 2 nectarines
  • 4 TBSP butter (half a stick)
  • 1 cinnamon stick
  • ⅛ TSP cinnamon
  • smidgen of cloves
  • nip of nutmeg
  • ¼ C dark brown sugar, packed

Instructions:

Step 1 – Prepare a pie crust and refrigerate it. (I’ve mentioned this before but if you can’t make pie crust I can’t help you, I can barely help myself.)

Step 2 – Prepare the fruits: peel, core, and slice them. They will collapse during baking so don’t slice them too small.

Step 3 – In a large skillet, melt the butter and add the fruits. Once the butter has melted, increase heat until the fruit juice gets bubbly. Or you could be lazy like me and add the butter and fruits at the same time, bwahaha!

Step 4 – Once it’s bubbling, add: cinnamon stick, ground cinnamon, cloves, nutmeg, and brown sugar.  Once everything is mixed in and the sugar has melted, reduce heat, and simmer for at least 15 minutes, stirring occasionally.

I have no shame in admitting that the sole reason I opted to include a smidgen and a nip was to show off my cute mini spoons! They measure: pinch, dash, smidgen, and nip.

Step 5 – Cut pastry to size and place into ramequins. Set ramequins on cookie tray. Save the remaining pastry for another use and refrigerate.

Step 6  – Discard cinnamon stick, and ladle fruit mixture into crust.

Step 7 – Bake 30 minutes, and cool on wire rack at least 20 min.

Top with whipped cream or frozen yogurt, or enjoy just the way they are.

Verdict:

Um, speaking of whipped cream… while the tarts were cooling, I made up whipped cream – except I got immersed in a book and walked away from the mixer. When I checked in on it later, my whipped cream had turned into butter.

Things were still okay because I knew we had frozen yogurt in the freezer as back-up and the tarts smelled really good. My jovial mood lasted until I opened the freezer, and then I got pissed.

“Oh darling! What’s this?”

“It’s vanilla frozen yogurt.”

“Really? Because the label says ‘vanilla with chocolate chunks and caramel’.”

“It was in the vanilla section!” he protested.

“Do you even read labels?”

In the end, I had a lack of peaches, ruined whipped cream, and the wrong flavour of frozen yogurt. Not a great start! We both glowered at each other. But it was a stupid thing to be angry over, so I told Boyfriend to eat his tart. And actually… they were really good!

Not quite what I planned, but still very tasty.  I’d make two small changes next time; halve the butter, and double the fruit.

This morning while I was writing up this post, Boyfriend – armed with Wikipedia – lectured me on the nature of peaches and nectarines.

“A nectarine is a peach. It’s a mutated peach, but it’s a peach!” he says smugly.

“Great, mutated fruit! That still doesn’t change the fact that I asked for peaches and you brought home nectarines and the wrong frozen yogurt.”

“It’s not a big deal. It’s nothing.” he said.

“Nothing? Nothing? Nothing tra-la-la!?!”

Playlist: Phantasy Star III soundtrack

Patty’s blackberry crostata (that wasn’t)

A crostata is type of pie, an Italian baked dessert tart with an open face. It has a bottom crust and a filling, but no top crust. The pastry is folded so it comes up over the edge of the fruit and forms a small rim.

I won’t write this step-by step because if you can’t make a pie already, frankly you’re doomed. Here is the abbreviated version:

  • Roll a pie crust flat and place it on a cookie sheet
  • Make filling: mix 2-3 C fruit with ¼ C sugar & 2 TBSP flour
  • Place filling on crust, stopping about 2-3″ from the edge
  • Fold the crust up and over the edge of the fruit pile
  • Use your google-fu to view methods of folding the crust
  • Bake at 218°C / 425°F for 30-35 minutes
  • Cool and devour

I made mine with blackberries, which tasted wonderful, but alas not quite so picturesque:

And it all seemed to be going so well! Until I started rolling the pastry, and then I started swearing like a sailor and shouting in rage. After it finished baking and we sampled it, I changed my mind. This tasted great. Pie + blackberries = win.

Pie crust is the bane of my existence. All of my pie crusts are uneven, torn, patched, and could not be called “round” even if you were being generous. They become something which I not-so-fondly refer to as  “Frankencrust”.

Sorry pie crust, it’s not you, it’s me.

It has to be me, because this recipe in the hands of other people works out well, which leads me to believe the problem is my pastry rolling technique, or lack thereof.  I’ve tried making the pasty in advance, refrigerating the pastry before rolling, the counter and rolling pin are nicely floured, used a chilled marble slab, rolling from the centre in the method described by others, and still no luck.

Boyfriend says I am too hard on myself, and that the taste is important, not the look. I just can’t help from wishing that I could “get it”. I want to make a pie that looks so awesome you say OMG WANT NOMNOMNOM. Not something that looks like it fell off the reject pile.

I thought a crostata was the answer I had been searching for. A pie with half the crust, how easy this will be. Hah. My cookbook has a lovely picture of a crust folded over like some ninja pastry origami, and while I knew my first attempt would probably have room for improvement, I wasn’t expect this.

If a pastry with half the amount of crust isn’t the answer, all I can do is keep trying. Boyfriend is wholly behind this idea.

Patty’s blackberry cream puffs

A flaky pastry bursting with freshly made whipped cream and tart blackberries is a wonderful way to start your morning.

It’s a good thing I love blackberries because I still have quite a lot of them. Last night I was musing over what to make with them, using ingredients I already had in the cupboard, as I was chatting with Best Friend.

Our conversation reminded me of the day in high school that Best Friend made éclairs on a whim (the first and only time she made them), and they were perfect. This led to inspiration, since a cream puff and an éclair are the same pastry, just shaped differently, and I thought the cavernous insides of a cream puff would be the perfect place to use some berries. Voilà!

My relationship with pastry is wary at best so I used a recipe from Better Homes and Gardens New Cookbook, which is available on Amazon.ca. It’s a good hardcover with a ring binding, lots of pictures and useful tips.

Time required: 1.5 hours

Yields: 12 pastries

Cost per pastry: $2.17

Total cost if you have none of the ingredients: $26.00

Kitchen implements I used:

  • beaters and mixing bowl
  • cookie pan
  • parchment paper

getting started

Pastry ingredients:

  • 1 C water
  • ½ C butter (one stick)
  • ½ TSP salt
  • 1 C flour
  • 4 eggs

Filling ingredients:

  • 1 C heavy cream (whipping cream)
  • 2 TBSP icing sugar
  • ½ TSP vanilla
  • 2 TBSP granulated white sugar (set aside)
  • 2-3 containers of blackberries (set aside)

Good to know before you start:
Place the mixing  bowl and beaters in the fridge now to chill them for the whipped cream – some people will say you don’t need to do this but I find it helps to make a fluffy cream

Don’t stuff the pastry with the filling until ready to serve, to prevent sogginess

Instructions:

Step 1 – preheat oven to 205°C / 400°F.  Line cookie pan with parchment paper (oops, forgot to do that).

Step 2 – measure out flour and set aside.

Step 3 – in a sauce pan, combine water, butter, and salt. Heat to boiling.

Step 4 – as soon as it boils, add all the flour (don’t let it sit boiling away or it will start evaporating). Stir vigorously until dough forms a ball, and remove from heat.

Step 5 – let mixture stand on counter for 10 minutes. Then beat in eggs, one at a time.

Step 6 – drop 12 heaping spoonfuls of dough onto cookie sheet…. hmmmm, something is amiss!  Oh well no matter.

Step 7 – bake 30 minutes and tops should be golden brown. Remove from heat and transfer pastry to wire rack. Cool at least 40 min. (Wishing I had remembered to use parchment paper because they did stick to the pan a little.)

Step 8 – meanwhile in chilled bowl with beaters on Medium; beat heavy cream, icing sugar, and vanilla until soft peaks form.  Some people recommend you wait until the cream is beaten to add the sugar and vanilla but I wanted to get back to my Assassin’s Creed game.

Whipped cream is so easy to make, I’ll never understand why people buy it in stores when the homemade stuff is so much better.

Step 9 – wash and drain the berries.  If the berries are tart sprinkle sugar onto them and toss.

Step 10 – once pastry is cooled, use sharp knife to cut a seam near bottom of pastry, and if you look inside you’ll see it’s fairly hollow.

Step 11 – stuff those bad boys with as much whipped cream and berries as desired!! In this one, the cap of the pastry is filled to capacity. XD

Verdict: Delicious! A perfect addition to afternoon tea or to round off a meal. I suspect this will be equally tasty with blueberries or raspberries, or whatever else you fancy, or drizzled with chocolate ganache. If you have never made this type of pastry before you might be surprised by how few ingredients are required, and how quick and easy it is to make.

Playlist: Meat Loaf