I know, I know – you are yelling at your screen, “get to the good stuff already!” So here are a couple “bad bakes” from the last couple weeks.
I have made plenty of pâte à choux before. And I will make plenty more. I can make excuses…I was in my mother’s kitchen…in a different environment…with her new ovens…the weather was wonky (all these being true)…but something, I can’t put my finger on exactly what, went wrong. I ended up with flat eclairs. The upside? They were tasty AF. So…we ate them anyway. Just not pretty enough to make the cut for their own blog post. FEAR NOT, FOLLOWERS. I will be attempting them again! Also, don’t judge my horrible attempt at a chocolate glaze. In my defense, I didn’t use a recipe…I just threw some ingredients in a saucepan and it didn’t go well. Again, tasty. Just not quite right.
The Passionfruit Cheesecake.
Disclaimer: I legit suck at cheesecakes. This time was no different. Over the last weekend, I tried to make this particular cheesecake TWICE. Oh yes. Twice. Both abject aesthetical failures, one being edible, the other not so much.
I scoured three different grocers before finding passionfruit. And they cost me $1.99 EACH. For this recipe, I needed about 10 of them. So that means I spent $40 on a single recipe. I was so pissed, you don’t even know.
So the first time, I read the recipe as needed “passionfruit puree” – so I whipped up some passionfruit puree (which, as you may know, means you scoop out the pulp, you add some liquid and you create a thick mixture). 45 minutes into the bake, the cheesecake was jiggling waaaay more than it should. I baked it another 10 minutes…still a jiggle fest. So I check the recipe. It says PASSIONFRUIT PULP. PULP!!!!!! Not puree. So I added too much liquid and the cheesecake wasn’t going to set.
The second time, I carefully followed the ingredients, did everything the recipe called for…and it looked like this:
SO SAD. I began researching…I followed the recipe TO THE LETTER. What went wrong?? Here are my theories.
- I didn’t grease the springform pan.
- I didn’t bake it with a water bath so it wouldn’t crack.
- Apparently, you aren’t supposed to whip a lot of air in with the eggs. So while I followed the instruction and added them in one at a time and mixed well after each…I did so on high speed and beat the crap out of that batter. So, loads of air, plus no flour to stabilize the cheesecake…means that as it cools, the air bubbles pop…and DEFLATEGATE.
Lesson(s) learned. The upside to this one, texture was creamy and smooth, passionfruit flavor came through very strongly and it was actually tasty to eat. Just not a pretty cheesecake and cutting it…it fell apart. I fed it to a couple of my colleagues who said that it was fine if I wanted to keep “messing up” my bakes if it meant they could eat it. Thanks guys 🙂
Moral of the story? I struggle to perfect recipes everyday. I’m a home baker. There are so many things I don’t yet understand about baking. And now, when you see me blog…just remember that, chances are, it took me a few times to get it right, so don’t be disappointed if you don’t nail it the first time. Mistakes in the kitchen are how some of the best recipes have been created, so embrace it!