Cookies, cakes, pies and squares fall into my bailiwick when it comes to baking sweets. I cannot say the same for fine pastries, breads or savoury baked goods. That doesn’t mean I don’t want to learn how to bake those things. I just hadn’t considered it before. “Before what?” you ask.
Before The Great British Bake Off.
Yes, I got hooked a couple of weeks ago. And yes, I’ve been living under a rock for the past five years. I am not normally a fan of reality television involving competitions that induce sweating, heart palpitations and all manner of anxiety riddled activity. But I did like learning about different methods of baking and types of pastry that are commonly found in England and in bakeries, but rarely attempted by the home baker.
Given my propensity to learn and try new things in the kitchen I have devised a plan (well, it’s more like a list at this point in time) to make pastries I have never attempted before. Here’s my list so far:
- Puff pastry
- “Rough puff” pastry
- Hot water crust pastry
- Choux pastry
- Sugar work
- Italian meringue
- Sponge cakes
- Meat pies
- Swiss roll
- Chocolate Work
- Ginger Bread
I think that’s a pretty decent list to start with, don’t you? My plan is to turn it into my next 365 day project on Instagram, although I know I’m not in the kitchen 365 days a year (although pretty darn close to that).
SO! Wish me luck. I may not begin right away, but I’m going to figure out which pastry to tackle first. Don’t worry: you’ll know when the bakefest begins. EVERYONE will know! The key is to do this and not gain a bajillion pounds doing it. As my friend Shelley once exclaimed after seeing a post of my bakes, “How do you not weigh 400 pounds?!?!?” I figure if Christina Tosi can bake Crack Pie and Birthday cake pops among the many other tooth achey creations she bakes and still look fit as a fiddle, so can I.