A little update before blogging about my DB challenge: My left hand is still recovering from the burn; it means my hand is still bandaged although not as bad as the picture in my previous post. I now have four of my fingers out of the bandage, and the bandage just goes up to my wrist instead of my arm. I still can't use my left hand normally though because my thumb is positioned in a certain way by the bandage therefore not allowing it to move. Good news is the doctor is happy with the progress of my burn, so pretty soon, I shall be back in the kitchen baking more sweets!
In the meantime, I had my H acting as my sous chef for this challenge. At first I decided to miss out on this month's challenge, but the thought of pastry cream tart alone made me salivate, so I kept on pondering how I could make it happen. Good thing my H volunteered to be my second hand, although I did have some hesitations because my H and I don't work so well in the kitchen arena. His quirks and my quirks don't mesh well in cooking/baking. I'm quite strict, focused and theoretical, while he's more easygoing and experimental. Anyway, despite all that, we gave it a go; everything worked perfectly. He was a good support; he wanted me to make most of this challenge myself, so he was just quietly watching me bake and assist on things he knows I cannot do with one hand i.e. slicing the butter into cubes, scraping the dough that has been stuck on my hand and putting in/taking out the crostata from the oven... oh, and the dishes!
Blog-checking lines: The 2010 November Daring Bakers' challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers' to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well.
Crostata is basically an Italian version of a tart, but what makes it a crostata is the use of a specific sweet pastry called pasta frolla. I've become loyal with Martha Stewart's pate brisee recipe when I'm making any sorts of pies and tarts, so to try a new kind of pastry is refreshing. I have to admit that I do kind of like the pasta frolla better than pate brisee. Just a simple reminder for me to not get stuck in my own ways; always try to explore new possibilities of using something else other than what I'm used to, so I have much to thank for from this challenge.
I've thought long and hard as to what filling I should make for my crostata. In the end, the most simple choice warmed my appetite - pastry cream filling; in Italy, this specific crostata is called crostata con la crema. The pasta frolla recipe that our host, Simona, gave us had lemon zest incorporated in the dough, but I decided to use the kiss of orange zest instead. As for my pastry cream, a very classic vanilla pastry cream. So could you just imagine an orange tang of crust topped off with a flow of incredibly creamy vanilla pastry cream? I say that's utter deliciousness!
Oh, I got some leftover pasta frolla dough as well as vanilla pastry cream, so I decided to make it into an empanada. Empanada is a semicircle pie with either savoury or sweet stuffing, which is popular in Spain and Portugal, as well as countries that has been colonized by both countries i.e. Philippines and most Latin countries. Anyway, my empanada was not stuffed but rather filled with vanilla pastry cream; an absolute treat.
Bisou bisou,
Charlotte
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