Week 5 Technical: Mini-Pear Pies

Paul Hollywood’s pear pies posed a tough challenge for the bakers. The pears are poached then wrapped in strips of pastry. If the pastry is too thick or thin, it won’t bake all the way through. If wrapped when the pears are too hot, the pastry can slip down.

Mini Pear Pies Recipe | Pear Recipes | PBS Food

The Bake

I’m going to be a bit nit-picky. I dislike cooking with lard and shortening. Rough puff can be made with purely butter so I’ll be using Erin McDowell’s recipe instead of Paul Hollywood’s. The rest of the recipe will be his.

  1. Rough Puff

I have to admit I was pleased when I first saw some lamination before the folds. I went through four folds (like Paul Hollywood’s recipe). The lamination wasn’t as obvious after multiple folds.

2. The Pears

For the sake of social distancing I ordered my groceries online. One pear wouldn’t sit up straight, one was a little mushy on top, and one barely had a stem. I poached the pears in the syrup, turning them every so often to evenly soak. I had difficulty maintaining a good boil if I turned down the heat at all. They were still a bit firm, which I assumed was probably good since they are still going to be baked. Unfortunately this made the removal of the core a bit tricky.

3. The Syrup

After removing the pears, I kept boiling the syrup to thicken it. I realized it wasn’t really clear when to remove the cinnamon sticks, so I left them in.

4. The Wrap

Okay I will admit that I did not measure the puff pastry like the instructions said. I tried but it was just irritating. I managed roughly even strips and they wrapped nicely.

5. The Bake

The pears baked nicely. More importantly, the pastry didn’t slide down during the bake!!I was worried the puff pastry was underdone because the color was fairly light. I should have been less haphazard with my egg wash.

The Final Result

I MADE PUFF PASTRY (and it didn’t suck)!!!!!!! The pears were cooked nicely and the pastry was cooked all the way through. I was only disappointed that I could only really taste the syrup at the top of the pear (until I poured the syrup over the top of a pear- yum).

I have to say that I have a better appreciation for the challenge. It took me several hours just to make the rough puff. The bakers only had two hours! Plus, they were cooking outside. How do you keep butter cold in an outside tent?!

Study Snacks: Chocolate PB Banana Bites

Sugar has always been my vice. For me, losing weight depended primarily on cutting back on chocolate, candy, and other sweets. Trying to quit sugar usually results in cravings for sweets. To combat the cravings, I started buying packages of frozen Dole chocolate dipped bananas. Each package contains 3 slices of frozen banana covered in dark chocolate.

Eventually, I realized it was a little silly that I was paying for chocolate dipped bananas that I could make myself. You may not require a recipe, but I figured I could at least share the directions from this recipe just in case. (There’s no shame. We’ve all been there.)

Ingredients:

  • 3 medium-ripe bananas, sliced
  • 1/4 cup peanut or nut butter (I used organic no-stir PB)
  • 10 oz dark chocolate – I used dark chocolate chips

 

Instructions:

1. Slice the bananas and arrange half of the slices on a baking sheet lined with parchment paper.

I had to slice off some of the brown parts, but you should only need a butter knife to slice them.

 

2. Spread the peanut/nut butter on one half of the slices.

3. Top with the other half of banana slices and freeze for at least one hour.

 

4. Meanwhile, put the chocolate in a microwave safe bowl. Place in the microwave for 30 seconds. Then repeat in 15 second intervals until the chocolate is melted.

5. Remove bites from the freezer and dip them into melted chocolate. Work quickly so they don’t thaw and get mushy. Using two forks, dip a bite in chocolate and roll it so it’s covered in chocolate. Let the excess drip off before putting it back on the baking sheet.

6. Freeze at least 3 hours. Store in the freezer.

 

Final Thoughts: I’m not 100% that these are particularly healthy, but they are tasty! I would avoid snacking on too many at once, but 2 or 3 can really help with cravings. I turn to them instead of candy or ice cream in the office or at home.

5 Ingredient Strawberry Breakfast Pastries

When I first started cooking I began listening to the advice of the pro chefs. There’s a general disdain for products like pie crusts or processed cheese. I made my own pastry crusts, my own chicken broth, and tried to make everything from scratch. Naturally this led to several #foodiefails .

One day while watching Jacques Pepin’s cooking show on TV, I saw that he was using Sara Lee pound cake from the freezer section. He was cooking with his granddaughter. They made a lovely fruit compote from scratch to go with it. Since then I’ve questioned my prejudice toward more convenient options, especially when you’re just getting started in your cooking journey.

I will never shut up about how amazing recipes with less than 10 ingredients are for beginners. There’s less prep, fewer preps, and lower cost. Everything about these recipes is easier, and often you don’t sacrifice flavor. Puff pastry is available in the frozen food aisle. It is incredibly difficult and time consuming to make from scratch.  On a particularly productive Sunday morning, I bought some pre-prepared puff pastry for these strawberry breakfast pastries. It’s almost like making homemade toaster strudels.

Ingredients:

  • 1 sheet puff pastry, thawed
  • 1/4 cup cream cheese, at room temperature
  • 1 Tbsp strawberry jam
  • 1 1/2 cups sliced strawberries
  • 1 large egg
  • powdered sugar (optional)

Instructions:

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a Silipat (re-usable silicon baking covers for pans).

2. Cut the puff pastry into 6 rectangles by following the folds in the dough. First, cut the sheet into 3 long rectangles, then cut each rectangle in half.

3. Transfer the pastries to the baking sheet, about 1 inch apart.

4. Lightly score a 1/2 inch border around the edge of the dough. Prick the center of the pastry with a fork.

Scoring means lightly marking the dough with a knife.
5. In a small bowl, stir together the cream cheese and strawberry jam. Place a dollop of the cream cheese mixture in the centers of the pastry and spread it. Top with slices of strawberry.

 

Make sure your cream cheese is close to room temperature or else the cream cheese and jam will not mix easily and consistently.

6. Whisk together the egg with 1 Tbsp of water. Brush the edges of the pastry with the egg wash. Bake for 15-17 minutes, until golden and puffed.

 

I think it might be easier to put on the egg wash before the cream cheese. Also, I didn’t use all of the egg wash.

7. Remove the pastries from the oven. Dust with powdered sugar over the pastries if desired.

 

The best way to deal with powdered sugar is to use a sieve. Pour it in, then lightly tap the sieve over the pastry. It spreads a light layer with less mess.

 

Final Thoughts: These were a lovely sweet treat that I would consider serving for brunch or breakfast with friends or family. The best part is they look so fancy! They may not taste like the most incredible pastry in the world, but I was still impressed with the results. I would recommend these be eaten within a few hours of being baked.