I like pastries. I love pain au chocolat, and I’ve wanted to make my own for a while. Last October, my mother- and father-in-law gave me a stand-mixer. My mom got me some supplies. Lisa got me a couple of books about bread. Mary and Adam got me a couple more plus some bread baking supplies, including a scale that has sub-gram accuracy! Since then I’ve baked about a half-dozen loafs of country bread (mostly with a poolish preferment). They’re tasty and imperfect . . . and surprisingly easy to make. I’m still getting used to working with dough.
Baking bread has taught me a lot in a short time, and I’m so happy to be making delicious things. But I really want to make pastries. My big goal is to make viennoisserie (delicious laminated pastries like croissants) but that’s some hardcore baking, so I’m starting with simpler things that will teach me about working with eggs, butter, flour, temperature, and time.
For the most part everything is turning out well. (Except the chipas de paraguay, which we had in Patagonia but have proved to be my kryptonite.) I’ve been making 1-2 things each week, usually on Sunday: pretzel rolls, gougères gruyères, choux pastry, crème pâtissière, meringues, madelienes. The meringues were an afterthought, since I didn’t want to waste four egg whites. “Add sugar and cream of tartar, whip, and bake? Why not?!” I’m still baking bread, which Lisa and I usually eat entirely ourselves. A lot of the other things going to my office, where I share with my coworkers. They’re a bit bemused by my foray into baking, but they seem appreciative. Sadly—especially for them—the first batch of éclair shells were overbaked, so there weren’t enough to take to the office.
Here are pictures of the before, during, and after of baking over the last 4-5 months.