Give your dessert a clever name — and tell us about your recipe.
Tan France Pithivier — DEFINITELY not named for its fashion sense (sorry Tan), this pithivier turned out to be a little boring on the color front, but delicious on the taste front! Butternut squash and sage from our garden mixed with gruyere cheese made a tangy, melty, beautiful vegetarian filling for my puff pastry.
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!
The realization that pithivier are kind of like a fancy version of a pasty. Flaky, buttery crust surrounding some sort of filling in a sort of packet shape.
How did you add a Wisconsin twist to your flavors or decoration?
Veggies are from our garden and the decoration was of the symbol of Madison's flag! Traditionally, a sun style is on the french pastry, and I immediately thought of Madison's flag, which was just recently redesigned!
How did you do?
I participated in all 10 Great Wisconsin Baking challenges this summer — I’m a Star Baker!