Passport
Baker
Ruth
Location
Oshkosh, WI
Baking Challenge
Petits Fours
Have fun giving your creation a name and please describe your recipe.
Buttermilk Bs: Mini sour cream and buttermilk blueberry muffins inspired by memories of my Grandmother's morning breakfasts. First Favorite: Mini (and medium and large) mint French macarons with chocolate ganache filling. My oldest son loves the chocolate/mint combination and French macarons are his favorite cookie. Peach Puffs: Mini cream puffs with vanilla whipped cream and peach sauce with craquelin on top.
Tell us about your creation's final texture after baking. Are you happy with it?
The muffins were tender and fell apart with even a little pressure. The macarons were crispy on the outside and chewy on the inside. The ganache was silk. The cream puffs were crispy on top and soft inside. The vanilla cream was light and the peach sauce was like pudding. Yes, I was so happy with all of them. The recipes were all wonderful and the few minor changes I made only enhanced the flavor but did not mess with the textures.
Detail how you added a Wisconsin twist to your flavors or presentation.
The muffins were inspired by my Grandmother. They had blueberries from Blueberry Haven, dairy from Wisconsin, and cinnamon from Penzeys. The macarons were inspired by my son and SAP (in Appleton). The eggs were farmer's market and the dairy was WI. The cream puffs were full of milk, eggs, and butter from Wisconsin. The peaches were farmer's market. I don't know if I really made a decorating nod to Wisconsin, but the ingredients were sourced as much as possible from local vendors and Wisconsin labels.
How did you do?
Absolutely lovely.
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