TARTE AUX FRAISES & A FOND FAREWELL TO STRAWBERRY SEASON

Since becoming a non-professional baker, I've come to realize that some fruit are "in season" during different months of the year, depending, of course, on where you live. For example — strawberries. I say "for example" as if there are others, but as it is the most significant, it is the only example I'm giving. Strawberry season not being in sync with other parts of the world is my biggest disappointment. In Japan, strawberries are sold during colder months (usually starting around December and peaking around March), whereas in the U.S. or European countries, I hear that strawberry season is during the warmer months usually starting around May and peaking in the summer. Well, in my past B.B. (Before Baking) days, this fact was insignificant to me and went unnoticed. I enjoyed strawberry season the Japanese way, enjoying the sweetness of them indoors, while wearing a sweater. Just for the record though, the thought that 'strawberries would taste even better outside in the sun' (perhaps a summer picnic?), did cross my mind more than once. I must've known deep down in my heart. Now, in my current A.D. (After Discovering) baking days, summertime is torture. I read wonderful blogs with beautiful photographs, and the 'spring & summer recipes' sections of lovely cookbooks only to find them dotted with delicious-looking recipes using lush, ripe strawberries. And then there is Instagram . . . It is all truly maddening.

It is May now (this post was originally written then, so kindly forget that it is July for a moment), and it is time to say goodbye to strawberry season here in Tokyo. The cartons of red at the local grocery store are getting fewer and fewer, and unless you have kind relatives living in the coutryside that will send you fresh strawberries, it is time to choose your last cartons of the season. Well, that is exactly what I was doing the other day when I found some very appealing, smallish berries with the stems still attached. Perfectly pretty and perfectly rare. A good combination in my opinion, and they even turned out to be flavorful. One carton disappeared over a single french toast breakfast, but with an idea in mind, I went back for more. One of the recipes that makes being deprived of strawberries during summertime such a disappointment for me is tartelettes. They appear quite often in my references, and it's what makes me ending up with a deep feeling of need for the wrong things at the wrong time of the year. To fulfill this craving in May would be the next best thing to fulfilling it in July or August. And so, the grand finale for this year's strawberry season was realized: 'tartes aux fraises à la rustique' — a little sooner than summer, but at least not in the remains of winter.

* { tarte aux fraises, pâte sucrée adapted from : miette by meg ray with leslie jonath, crème pâtissière adapted from : the little paris kitchen classic french recipes with a fresh and simple approach by rachel khoo }
— continue reading for the recipe

LA CRUST | PÂTE À CHOUX

Beginner's luck; that's what I had for this particular recipe.
The first batch of puffs (or "choux") came out perfectly; puffed and golden brown, just like the choux à la crème that are sold at the patisserie I frequent. Too bad I messed up on the pastry cream AND ran out of eggs. Well, I didn't have any whipping cream either, so I guess it was for the best.
2 days later, I tried everything over and ended up making 3 batches of choux just to get them close to that first batch. The key to success seems to be how quickly you work to maintain the temperature of the dough, and how much egg you add at the end.
This was one of the recipes that made me realize all over again how very chemical baking is. I was once told by a very experienced food blogger that "cooking is all about taste and adding this and that through the process, while baking is all about chemistry and following the recipe precisely". Very wise words which I always keep in mind whilst baking.

p.s. recipe for choux à la crème to be posted soon . . . *

* { pâte à choux adapted from : sadaharu aoki, via NHKテレビテキスト 趣味DO楽 パティシエ青木定治とつくるあこがれのパリ菓子 — パータ‧シュー }
— click on the images above, or continue reading for the recipe

LA CRUST | PÂTE FEUILLETÉE RAPIDE

This year, I want to try a new series called "LA CRUST". I have always loved pastries, and as the title indicates, this series will focus on different pastries; "the crust" of baked treats. This is partly to make recipes that require pastry shorter and simpler, and partly because I believe crusts should have their own posts. (Pies and tarts are all about how good the crust is, no?)

In honor of post No.1 of this new attempt, I've picked the famed pâte feuilletée to try, but rather than the classic and very time-consuming version (we'll save that for another day), I tried a slightly easier (and albeit a little less puffier) but just as delicious version by the Tsuji Group. I've learned that everyone has different tricks and techniques for making beautiful pâte feuilletée, but the most important thing is to keep the butter cold. At all times. If you are looking for some good tips on rolling and folding the dough, I highly recommend this post by Magda of My Little Expat Kitchen. She explains everything in detail with photographs. I also recommend that you use the pastry up as soon as possible, because pâte feuilletée rapide does not puff as much as normal pâte feuilletée, and the longer you store it, the lower the puff will be.

Hopefully, I will be able to learn the different types and all the techniques necessary for pastry making through this new project. Let's just hope I don't end up gaining extra weight from eating too many pastries. Hmmm . . . *

* { pâte feuilletée rapide adapted from : 辻調グループ (tsuji group) -- 速成パイ生地 }
click on the images above for the recipe