Lesson 6: Lessons Learned

Pate Brisee for the Onion Tart

The two lessons for this menu are Pate Brisee (and Pate Brisee Sucree), pg. 38, and Bavarian Creams, pg. 41. 

I will start with the easy one--Bavarian Creams. Because the first step of making Bavarian Cream is to make a Creme Anglaise, I knew this wouldn't be too difficult (see Lesson 5). Having already been successful, I made the Creme Anglaise and then added the gelatin, folding in the whipping cream prior to it setting. I felt confident with this, and like that the teaching and learning aspects of the book are illustrated through this progression of desserts. I will again build on these skills in Lesson 7 by making a Bavarian Cream and flavoring it with strawberries, something to look forward to!

Now on to the more complicated and less successful of the lessons. I didn't have too high expectations because I have previously tried to make pie crust and found it better to just buy the frozen packages and go from there. I took this as an opportunity to try again and improve my skills.

As explained in the last post, I was concerned that I was overmixing the dough as it didn't seem to be getting smooth. The pictures of evidence of this, however it seemed to work out fine. I just need to remember to roll the dough out thinner next time.

I wouldn't consider myself much of a baker, as I always associate this with precise measurements and knowing exactly what happens to specific ingredients when you add them, mix them and all around work with them. My guess is it has a lot to do with experience, of which I am lacking in this area. I would definitely like to master some of these easier types of doughs, because I would rather make a pie crust than buy it. With more practice, I could see this happening.