meebo

omg i did a banana cream pie, using the recipe from the american book! it was such a challenging recipe, because there were things like tempering involved, and i had to make ice bath!
this is the tempered egg mixture! so cool la i didn't get any egg yolk curdling, although i think somewhere inside there was some egg white, because i didn't separate the eggs completely.
the cooked pastry cream. i think i got it right on my first try! but it's a little too sweet. i think i should use less sugar; maybe it's just american to go overly sweet.
putting the cooked pastry cream into the ice bath. this was when i stirred the cream and found small bits of egg white inside haha.
oh and today's a really cool day, and so i managed to cut the butter without it softening! and so i did get the right 'coarse meal' texture for the flour/butter mixture. i left bigger pieces of butter and got a flaky crust instead of a crumbly crust, which very much suited the pastry cream filling!
"gather the shaggy mass into a ball and pat it into a disk. wrap well and chill in the refrigerator."
i did a very nice fluting for the first time! unfortunately, as you will find out later, this dough was too thick and i couldn't use it for the pie.
this is my cheap shot attempt at blind baking. i didn't have dry beans nor pie weights, and i didn't want to use the rice.
anyhow, this is the pie when it is filled with the pastry cream folded with bananas! but the crust is the second pie crust that i made, with mummy's help this time. it's much thinner, and much more thoroughly baked, but the dough still slipped down the side of the pan, so i got a shallow pie.
the cut-open pie! omg it's so freaking nice, just that the pastry cream is too sweet. the crust is really good! someone please pay me to make it for you!