Johns patisserie presentation
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Johns patisserie presentation
- 1. Lemon Meringue Pie By John Goldie
- 2. Executive Summary/Introduction In this project I will produce an in depth study of Lemon Meringue Pie I will also design and product a Modern take on Lemon Meringue Pie
- 3. Method behind Lemon Meringue Pie Pastry Lemon curd Meringue
- 4. The History & background of the product
- 5. Original Recipe [1879] "Lemon Pie. [1885] "Lemon pie. [1847] "Meringue Pie [1769] A Lemon Pudding [1871] "Lemon Custard Pie No. 2 [1882] "Lemon Pie (no. 3)
- 6. Analysis
- 7. Modifications Lemmon pudding Pastry case to hold pudding Sweet pastry to help with eating Meringue topping
- 8. Cultural Italian meringue French meringue American meringue (beaten and cooked)
- 9. My Project
- 10. Explanation of Modern Interpretation Design History Flavour Inspiration Texture
- 11. Dietary and nutritional information Couldn’t work the dietary panel online …. Can I get some help mark? ;)
- 13. Overall analysis
- 14. References 1. The Experienced English Housekeeper, Elizabeth Raffald, with an introduction by Roy Shipperbottom [Southover Press:East Sussex] 1997 (p. 82). 2. Common Sense in the Household: A Manual of Practical Housewifery, Marion Harland [1882] (p. 350) 3. Mrs. Crowen's American Lady's Cook Book, Mrs. T. J. Crowen [Dick & Fitzgerald:New York] 1847 (p. 256) 4. http://www.foodtimeline.org/foodpies.html#lemonmeringuepi e 5. --Biscuits, Spoonbread, and Sweet Potato Pie, Bill Neal [Alfred A. Knopf:New York] 1996 (p. 275) 6. Korey Field
Notes de l'éditeur
- Pastry base started off as just the container for witch you would eat the curd out of, but this soon developed into a sweet pastry that complemented the curd to give flavourThe lemon curd is were the base flavour comes from. Meringue has had many forms over the years but the idea behind it is that it mellows out the sharp taste of lemon.
- Blanch and beat eight ounces of Jordan almonds with orange flower water. Add to them half a pound of cold butter, the yolks of ten eggs, the juice of a large lemon, half the rind grated fine, work them in a marble mortar or wooden basin till they look white and light. Lay a good puff paste pretty thin in the bottom of a china dish and pour in your pudding. It will take half an hour baking."---The Experienced English Housekeeper, Elizabeth Raffald, with an introduction by Roy Shipperbottom [SouthoverPress:East Sussex] 1997 (p. 82)The original was all about the pudding itself, further development brought along the addition of more flavours through pastry and meringue
- Lemon meringue piefood historians believe, lemon custards, puddings and pies have been around since Medieval times. While Renaissance European cooks used whisked whites in many dishes, it was not until the 17th century that they developed meringue. Lemon meringue pie, as we know it today, is a19th century product. [4]Over the years we find that lemon meringue pie has gone from a dish all about the curd, into a dish all about the combination of all flavours to create the distinct flavour that is lemon meringue pie.[1[2][3][5]The meringue is good at compensating and mellowing out the acidic flavours in the curd. I am a fan of the sharp acid in lemons and not a fan of soft undercooked meringue, so I will be fixing this in my modern version.
- DEVELOPMENT OVER TIMELemmon Pudding:first step in development, the lemon curd, found in The Experienced English Housekeeper, Elizabeth Raffald, with an introduction by Roy Shipperbottom [SouthoverPress:East Sussex] 1997 (p. 82). Pastry case: not used, served in a bowl insteadLemon curd: is made as a pudding [1]Pastry case development: pastry case: is used as a bowl, because its cheap and deposableLemon curd: same pudding mix as previous[2]Sweet pastry: pastry case: has been made into and edible component to enhance flavourMeringue topping: same as above but has the adition of a meringue topping for flavour, contrast of acid in lemmon curd and texture.[3]
- According to the food historians, lemon flavoured custards, puddings and pies have been enjoyed since Medieval times. While Renaissance European cooks used whisked egg-whites in several dishes, it was not until the 17th century that they perfected meringue. Lemon meringue pie, as we know it today, is a 19th century product.[4]Lemon pudding part of this dish comes from southern America but the meringue comes from the Elizabethan era, but origin is un conformed as many cultures have there own way of making meringue[4]American books sugest that the dish was developed in the American ‘south’, but I haven't found an alternative to this theory."Lemon meringue pie has been around a long time in the South and most likely grew out of the vast repertoire of puddings, whose popularity pies eclipsed in the late nineteenth century. It is remarkably similar ot the Queen of Puddings." ---Biscuits, Spoonbread, and Sweet Potato Pie, Bill Neal [Alfred A. Knopf:New York] 1996 (p. 275)
- Design: lemon curd inside a white chocolate cone….. I had been told that the secret to a good lemon meringue pie is to put a thin layer of white chocolate in the pastry so that the lemon curd does not make the pastry soggy [6]. I have taken this layer and encased the curd as to keep the curds shape as a cone on the plate. for my pastry component I decided that the idea behind the pastry as a case has long lived out its purpose as a means of carrying the curd, so with flavour in mind I decided to use a Florentine wafer as a garnish on my lemon curd and white chocolate cone, this also adds texture. the meringue inspiration on my dish is found twice. Because lemon meringue pie fist had a hard meringue layer and then developed trough history into a soft meringue topping I decided to take the best of both words. I came up with a lemon cloud for a soft take on meringue an to add more crunch I have a hard piped meringue. the most developed recipe I have found is Koreys[6], he uses white chocolate to coat the pastry so that the curd doesn’t make the pastry soggy. I decided I would leave this layer around the edge of the curd but remove the pastry. This created a container for the curd, just shaped for more effect.
- Lemons and scurvy"In the eighteenth century and earlier, citrus juices were among many articles of diet used in attempts to find a cure for scurvy...Lemon juice was favored by the early Spanish explorers as an antiscorbutic, and Dutch and English voyagers also included it in their ships' stores, although it was more likely to find a place among the medicines than as a regular article of diet....Captain Cook...was supplied with lemon juice as a concentrated syrup, with most of the vitamin C unwittingly boiled out in the preparation..."---Cambridge World History of Food, Kenneth F. Kiple & KriemhildConeeOrnelas, [Cambridge University Press:Cambridge] 2000 Volume 1 (p. 704)
- As far as desserts go its is expensive, this can be less the more you make per hour, I have it marked down that I make 1 an hour because of the previous classes that is the time we average at.If on a menu this could be brought up s that you make a bulk batch making the labour costs go down.
- The experience of making my own dessert from the knowledge and techniques of a already formed classic dish has been really great. I found that the challenge has made me more aware of the saying “ its classic for a reason”. This saying helped me stay true to the original and not go overboard,.Looking at my dessert I feel like I achieved my goal to modernise a lemon meringue pie, I stayed true to the overall idea behind the dish to create something new, and in my mind, that’s what modernisation is all about.If I was to improve this dish it would be to modernise it to the extreme. Have futuristic techniques that would amaze the eater.This dish would be a good product for a competition as it shows off the skills of the chef. It would also work in a fine dinning restaurant that does large food.