If I can summarize baking and pastry week three in a few words, it would be “no more pie crusts!!!” I think all I did for 8 hours this week was make pie crusts. I don’t want to do it again anytime soon. While the crusts themselves were SUPER delicious, making, and more specifically, rolling them out was a pain in the rear and a skill for which I don’t have enough patience to perfect.
First, we made dough for a quiche, the recipe for which I will post at some point. Now, I like a good quiche, but never did I think I’d be the creator of something so de.li.cous. We made a quiche on Wednesday night, I took it home, cut a slice for Terry to taste, took a bite and decided immediately that we’d be keeping this entire dish to ourselves.
Also on the menu this week was a fruit tart made with pastry cream. I really liked the process of making the pastry cream because you have to be pretty concise – you have to constantly mix the ingredients in order to make sure the eggs are cooked enough without curdling. It’s a great upper-body workout for sure. Not to mention the pastry cream tastes like heaven.