The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.
Download a pdf of the challenge.
I’m not feeling any words this month so I’ll let the photos speak for themselves. In the end my flavor choice was a little bland. Next time I’ll zip it up with something tangy added.
Pears, pear and hazelnut jam and pastry cream.
Gravity defying crème patisserie.
Pears on the mandoline.
Pear and hazelnut crostata ready for the oven.