Stephanie from Stevens Point, WI | Great Wisconsin Baking Challenge

 

Stevens Point, WI

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Stephanie from Stevens Point, WI

Stephanie participated in 2018 Week 10: Wisconsin Week, and attempted the Savory Pithivier Challenge. Let's see how they did!

How do you rate your baking performance?

I participated in all 10 Great Wisconsin Baking challenges this summer — I’m a Star Baker!

Give your dessert a clever name — and tell us about your recipe.

I made a main course, a desert-Purple Pithivier! I'd never heard of a pithivier before, but when I read what it was I had to make one! I prefer savory things and thought this sounded like an elevated pot pie. I was immediately inspired. I found some beautiful purple sweet potato fingerlings at the farmers market this week and thought it would make a lovely, colorful start. I sliced the sweet potatoes and fresh garlic on a mandolin, and diced carrots for a compliment. I roasted these in olive oil with coarse salt and pepper until softened. Next I poached chicken breast in vegetable broth and fresh sage leaves from the garden. In another pan, I cooked spinach with sea salt. I sautéed mushrooms and onions in butter in another pan until they started to brown. I rolled out and cut my puff pastry, began on the bottom with a layer of potato, then combined the spinach, mushrooms, onion and chicken and piled it on top. I sealed the crusts together, scored the top, egg washed and baked. I loved this idea and will definitely make again. I learned something new! It came out beautifully and it is delicious! I'm very pleased with the results.

What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!

I learned what a pithivier is and am now rolling around ideas for different fillings. I was cautious not to make the filling too wet so it wouldn't make the puff pastry soggy.

How did you add a Wisconsin twist to your flavors or decoration?

I used local purple sweet potatoes and garlic from the farmers market, fresh sage from the garden, and local eggs from a farmer and Wisconsin butter in the recipe.