November Baking Challenge
Well my challenge this month was to make a crostata but I made one and added a couple twists.
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.
First thing I made was the dough and I used the recipe provided by Simona, it was an Italian sweet crust.
and then I made cardamon pastry cream.
I decided I wanted to incorporate some citrus so I made a blood orange coulis of sorts
and made a pistachio brittle to top it off.
Completed Crosata
All dressed up and tasty.
Overall I like the concept of this dessert I made but I found that I needed to incorporate the flavors a little more. The lemon flavor in the crust was not strong enough, I did not have enough cardamon in the pastry cream because I was concerned of making an over powering pastry cream. IN addition the blood orange was not prominent enough. If I make this again I would incorporate cardamon and ground pistachio into the crust and make a blood orange pastry cream with candied blood oranges on top.
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.
First thing I made was the dough and I used the recipe provided by Simona, it was an Italian sweet crust.
and then I made cardamon pastry cream.
I decided I wanted to incorporate some citrus so I made a blood orange coulis of sorts
and made a pistachio brittle to top it off.
Completed Crosata
All dressed up and tasty.
Overall I like the concept of this dessert I made but I found that I needed to incorporate the flavors a little more. The lemon flavor in the crust was not strong enough, I did not have enough cardamon in the pastry cream because I was concerned of making an over powering pastry cream. IN addition the blood orange was not prominent enough. If I make this again I would incorporate cardamon and ground pistachio into the crust and make a blood orange pastry cream with candied blood oranges on top.