Give your dessert a clever name — and tell us about your recipe.
Paul's Rough Puff Pastry Pithivier: I layered my pthivier with sliced baby red potatoes, sautéed leeks and asparagus; mashed sweet potato and peas; and mascarpone concoction. The fillings were very tasty, but the rough puff pastry didn't puff! I baked a little longer than the recipe called for to make it lightly browned. But when I cut into it, the pastry was soggy top and bottom. Shame.
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 was really surprised that Paul Hollywood's rough puff pastry for this week's pithivier didn't bake through. I tried when submitting all my entries to improvise, when necessary, from established recipes by substituting honey and Karo syrup for Golden Syrup, a British pantry staple, when I made the treacle tart, e.g. The good news is that I had a chance to try other things British: Genoese cake, marzipan, hot crust and meringue rings. I now have enough confidence to attempt to make macarons on my wish list of recipes to conquer.
How did you add a Wisconsin twist to your flavors or decoration?
I used baby red potatoes from my local farmers' market. And the mascarpone in my pithivier was from a Wisconsin cheesery.
How did you do?