As I’ve mentioned, I have a bit of a British Baking Show problem (is it a problem though if it leads to delicious food, high creativity, and beautiful treats?). It has inspired me A LOT lately. Choux. I’ve got an upcoming eclair recipe. I really wanted to try that one.
I also like pastry week. Some may know, pies and tarts are kind of my all-time favorite thing to bake (hence my company being called P3: Polifroni PIES and Pizzas). I was really intrigued with the frangipane. It’s not something you see a lot here in the Midwest, actually I have never seen one offered anywhere. No restaurants. No bakeries (which there are a lack of actual bakeries in my town-not the premade and just-bake. Those do not count). So my experience with frangipane only comes from TV and then searching for it on Pinterest.
Last summer I made my first frangipane for a market. It had a lovely rhubarb lattice on top (pictured below). The feedback was a success. Most gave me a clueless look when I said there was frangipane underneath the rhubarb. But they were all pleasantly surprised that they liked the flavor.