Passport
Baker
Jodi
Location
De Pere, WI
Baking Challenge
Savory Pithivier
Give your dessert a clever name — and tell us about your recipe.
I call them Ouisconsin Pithiviers, using an old French word for our state as a nod to the French origin of the pithivier. These rough puff pies are filled with beer cheese sauce and potatoes.
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!
This was my first time making rough puff pastry, and I was surprised and happy with the results. I read warnings to not take it out of the oven too early, and it has nice flaky layers but probably could have baked for a few more minutes. After my meringue cracked in Week 6, I've been very anxious to get my bakes out of the oven.
How did you add a Wisconsin twist to your flavors or decoration?
Beer and cheese are classic Wisconsin, so I made them the focus of the bake. The sauce is made with Point Classic Amber lager, local sharp cheddar, and heavy cream from Wisconsin. Each pie has a different design etched on top: a mug of beer, a cheese wedge and the state of Wisconsin.
How did you do?
Pleasantly satisfied.
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