I completed my Daring Bakers' challenge on time this month and I'm only a day late in posting! Go me!!
Blog-checking lines: Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
Not much is better than fresh strawberries on a hot Houston afternoon. This month's challenge was to create a fraisier - a fancy-pants French pastry with strawberries, pastry cream, and chiffon cake. I followed the recipe almost exactly, only infusing basil in the simple syrup and the pastry cream because I love strawberries and basil, and it's so easy to add to everything when you have it growing in the backyard. Oh, I added some blueberries too.
For a fancy-pants recipe, the process wasn't all that difficult, even for a very non-fancy person like me. It's a lot easier to divide it over 2 days, since there are several 'wait hours for this thing to chill' steps.
here, in pdf form. Here's what I did, in Stacy-speak.
First I baked a chiffon cake in an 8 1/2" springform. Popped it out of the springform and chilled it.
Then I made the base for my pastry cream, up until the part where you add gelatin to stabilize. Chilled it.
And I made some basil simple syrup. Chilled it. The recipe called for 1/3 cup, but of course I made more than that because basil simple syrup means lemon-basil martinis.
the DK website to see their creations - and sign up for Daring Bakers or Daring Cooks while you're there!) Mine, not so much. It was completely delicious but looked, not surprisingly, extremely sloppy. Oh well. I won't quit my day job...