I’m finally back to baking and blogging after more than a month away. My apologies for my absence, but my other hobby was taking up all of my spare time. As I have mentioned before, my other passion is musical theatre, and I was cast in a local (community) musical theatre production, which hit the stage recently for a one week run. And so my time was taken up with rehearsals and then performances.
However, the musical has now finished and it is back to cooking, cooking classes, baking and blogging. The show went well, with great feedback from the audiences. The best part was meeting all the children from the audience in character after the show. They loved that. It was a lot of work and over too quickly, but well worth it. It has reignited my love and passion for musical theatre!
But for now, there are no more shows on the horizon so I have more time for my baking and blogging. The final episode of GABO is now a distant memory, however I set myself the challenge of cooking all the technical challenges, and there is only the final weeks challenge left to go, LA Religieuse. However, as usual I did change it a bit. I decided to just do chocolate and vanilla filled versions, rather than the chocolate, coffee and rose.
I have to say I had issues with this bake. Even though I’ve made both choux pastry and crème patisserie before. Part of it could have been that I was recovering from a migraine when I first started on Saturday, and the rest was not reading the recipe correctly and then rushing and taking short cuts at the end. My first crème patisserie was a bit grainy (the sugar hadn’t dissolved using the GABO method which had the sugar in with the milk) and I put the large and small choux pastry in the oven at the same time instead of cooking them separately. So after enjoying some fresh air and sunshine at the Unwined food and wine festival in Subiaco today, I decided to start again. This time I used my normal crème patisserie recipe (which I much prefer) and cooked the choux in batches as it was supposed to, with much better results. I have to admit though, by the time I got to the assembly stage I was tired and rushing. My icing was too runny, and I didn’t want to make a second batch. And I used whipped cream instead of melted white chocolate which wasn’t firm enough. So they weren’t very pretty in the end and not very stable. But they still tasted nice and the choux pastry itself turned out great.
I have to say next time I will just cook éclairs or profiteroles, which can all go in the oven at one time, and they are much easier to assemble. All in all, after the first failure, I was pretty happy with the outcome taste wise, although they are a very sweet and rich dessert. I am very happy that I managed to get through all 8 of the technical challenges (some better than others). Of course, cooking in your own kitchen is completely different to the high stress environment of the GABO tent, but who knows…I might have read the recipe properly if I was there!
Next up? I start a 5 week Christmas Baking Class with Sarah Brigden from babyCakes this week.