ManWoman vs the Bourke Street Bakery: Pâte brisée, take one

25 Nov

One of the advantages of being so vocally food obsessed, is this obsession is routinely fed, as it were, by friends. Our friends are feeders. Man Woman have been brought mamma-made Kurdish breads from Gothenberg, mamma-made spanakopita from Thessaloniki, home grown herbs from about the place. It’s a sweet gig.

One of our most loved, and daunting, food-related gifts has been the Bourke Street Bakery cookbook. Being from Sydney we felt something of a national pride at looking through the amazing, hardcover book, involving multi-page recipes for everything from pizza dough to puff pastry. We’ve already picked the low-hanging fruit from the book. But last week, we took on the pate brisee (sweet pastry).

What ensued was not perfect (we have learned we must cut larger pastry discs), but despite the preparation time being spread out over days, plucking a flaky, buttery, delicate piece of hot pastry out of the oven was worth every re-reading of the dense instructions. Also, we left the timing way too late, so we couldn’t make the chocolate ganache we intended, but had to cobble together a raspberry-topped ricotta filling. Passable.

You may now view our valiant, if imperfect, attempt.

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