This may be the most elegant thing I have ever attempted to bake, and probably pronounce.
It all began over Christmas holiday 2015 when I completely fell head over heels in love with “The Great British Bake Off.” A show that rivals any baking competition I have ever watched.
It all takes place in a magical tent on the countryside where contestants are given three baking challenges to complete. A Signature, a Technical, and finally a Showstopper(and boy is it a showstopper) they are judged on all three before they can move on to the next week. They have a reasonable amount of time in order to complete each task, unlike the usual ‘bake 300 cupcakes in a hour while being yelled at’ show I normally indulge in.
The contestants are a wide variety of ages, backgrounds, and skill levels. It’s also British so naturally the contestants treat each other with respect and courtesy, and they all have a lovely accent to boot. In the end I acquired a girl crush on Martha, and a desire to make and eat Feuilleté de Poires which essentially means pears in puff pastry.
This bake was given as a technical challenge, and I totally understand why. Puff pastry is always going to be a pain in the tuckus, even when you're not on a reality T.V. show. It involves a lot of time and patience to be able to correctly work the dough in such an intricate folding process. I can only imagine doing this bake with cameras watching (oofta! thank goodness that wasn't the case).
Everything else however was a breeze. Poaching a pear is pretty much glorified boiling, and if you save yourself some of the wine to sip on while you wrap the pears in puff pastry. It makes you forget any stress that might have been acquired when making the pastry in the first place. So you can just relax and enjoy the smells wafting from the oven.