Passport
Baker
Jean-Margret
Location
Blanchardville, WI
Baking Challenge
Family-sized Filled Meringue Crown
Give your creation a name based on the flavors and decoration – and tell us about your recipe.
Peach and Whipped Cream filled Broyage Crown. I used 3 layers (plus crown) of swiss broyage (a meringue with nuts) and filled it with peaches sweetened with brown sugar and lots of whipped cream. I decorated with (edible) crystalized calendulas.
What was your favorite thing about The Great Wisconsin Baking challenge overall (whether you participated in one or all challenges)? What did you learn from this final challenge? What are you most proud of when it comes to your bake?
Overall the bakes, I most enjoyed being challenged to make things I’ve never made. On this final bake, I tried the swiss broyage which I’d never done, although I’ve baked plenty of "pavlovas" or "schaum tortes." I also learned to make crystalized flowers to decorate.
Did you incorporate three local ingredients into your Final creation? Tell us about your Wisconsin twist!
Of course I used my own free-range eggs, the calendulas that I grow to decorate both the driveway and salads, peaches from my orchard, and WI produced Organic Valley Whipping Cream! All WI, all the way!
How did you do?
Absolutely lovely.
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