On day four, we made meringue: French meringue and Italian meringue. French meringue is what most of you are probably familiar with – raw egg whites, cream of tartar and granulated sugar. We practiced piping the meringue on Silpat into different shapes.
We also made Italian meringue. A hot sugar syrup is poured into frothy egg whites, creating a cooked meringue. After the meringue is cooled you can make an Italian buttercream by adding butter.
Italian meringue buttercream is to die for. I could eat it with a spoon. Once you’ve had Italian or Swiss buttercream, you’ll never want American buttercream again.
Here’s some of my piping. Practice makes perfect!
I’m pulling up too much when I pipe. The tops look like Dairy Queen ice cream cones.
Tear shapes. Too much tail going on here. Some aren’t bad, though! Maybe I’ll practice piping this weekend.
We also made pate a choux! I love pate a choux! It’s so much fun to make, and very easy. I’ve made cream puffs and eclairs with choux paste before.
You cook butter, milk, water, salt and sugar in a saucepan, then stir in flour, and a dough ball forms.
Eggs get beaten it. The egg is the only leavening in the dough.
We were allowed to take the choux paste and Italian buttercream with us, so when I got home guess what I did?
Cream puffs for dinner!