Jen from Sun Prairie, WI (2018 Week 10: Wisconsin Week)




Sun Prairie, WI

Baking Challenge

Savory Pithivier

Give your dessert a clever name — and tell us about your recipe.

Wisconsin Farmers Market Pithivier – I made a lamb stew with a little less liquid than called for and used that as a filling inside Brandon's rough puff pastry recipe. I used equal amounts of butter and flour in the rough puff: that's a lot of butter! No wonder it tastes so good.

What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!

I bought ingredients before having a recipe. That was completely new for me! It was a treat to use the "book fold" that Paul Hollywood recommends and I think my pastry turned out pretty well. I wonder if I should have blind-baked or tried something else to prevent a soggy bottom. It was delicious, but wet.

How did you add a Wisconsin twist to your flavors or decoration?

I started at the Sun Prairie farmers market to look for inspiration. I met a lamb vendor with stew meat and another farmer who had dried shiitakes. I also grabbed a couple of unusual varieties of onion. I used my market ingredients in my pithivier filling and I added a good amount of Penzey's thyme for seasoning.

How did you do?

I participated in all 10 Great Wisconsin Baking challenges this summer — I’m a Star Baker!