Browse content similar to Masterclass 2. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
Over ten weeks, | 0:00:04 | 0:00:05 | |
13 of Britain's best amateur bakers | 0:00:05 | 0:00:07 | |
took to the tent to whisk, mix, and knead | 0:00:07 | 0:00:10 | |
in an attempt to win The Great British Bake Off. | 0:00:10 | 0:00:13 | |
I'm bending down to have a look | 0:00:13 | 0:00:15 | |
because I'm waiting for my pie to cook! | 0:00:15 | 0:00:18 | |
Each week, they faced three challenges. | 0:00:18 | 0:00:22 | |
The Signature, which showcased their creativity and individuality... | 0:00:22 | 0:00:27 | |
I know what I'm doing, but I don't necessarily know why I'm doing it. | 0:00:27 | 0:00:30 | |
..the tricky Technical, where their knowledge, | 0:00:30 | 0:00:32 | |
skill and intuition were tested... | 0:00:32 | 0:00:35 | |
To weigh or not to weigh? | 0:00:35 | 0:00:37 | |
..and the Showstopper, that had to astound, amaze, and delight. | 0:00:37 | 0:00:41 | |
Demanding only the highest standards were our resident judges, | 0:00:43 | 0:00:46 | |
Paul Hollywood and Mary Berry. | 0:00:46 | 0:00:49 | |
That crumble on the top with nuts is a lovely surprise. | 0:00:49 | 0:00:52 | |
One of my pet hates is a soggy bottom. | 0:00:52 | 0:00:54 | |
You've managed to get a soggy top. | 0:00:54 | 0:00:56 | |
But now, Mary and Paul are back to take over the tent. | 0:00:58 | 0:01:02 | |
The masterclasses are a chance for Mary and I to show you exactly how | 0:01:02 | 0:01:05 | |
to do all the techniques and follow the recipes stage by stage. | 0:01:05 | 0:01:09 | |
The challenges get more difficult, but Paul and I are here | 0:01:09 | 0:01:13 | |
to show you every trick in the book. | 0:01:13 | 0:01:15 | |
Coming up - Mary Berry treats us to her all-time favourite recipe. | 0:01:15 | 0:01:21 | |
A tantalising tipsy trifle, packed with Swiss roll sponge and pears, | 0:01:21 | 0:01:25 | |
topped off with delicious home-made custard, fresh cream, and cherries. | 0:01:25 | 0:01:30 | |
A French classic, illes flottantes - | 0:01:30 | 0:01:34 | |
moreish meringues floating on a sea of creme anglaise, | 0:01:34 | 0:01:38 | |
topped with spun sugar. | 0:01:38 | 0:01:40 | |
A family fruit pie bursting with apricots and almonds, | 0:01:42 | 0:01:46 | |
covered in a sweet shortcrust pastry. | 0:01:46 | 0:01:49 | |
Paul shows how to bake the best British egg custard tart, | 0:01:49 | 0:01:53 | |
made with a sweet shortcrust pastry, | 0:01:53 | 0:01:56 | |
and topped with fresh nutmeg. | 0:01:56 | 0:01:58 | |
And he takes us through a spectacular, showstopping | 0:01:58 | 0:02:02 | |
filo pie centrepiece - spanakopita, | 0:02:02 | 0:02:04 | |
filled with rich feta cheese and spinach. | 0:02:04 | 0:02:07 | |
And if you've ever wanted a child-friendly way | 0:02:08 | 0:02:11 | |
of icing fairy cakes, | 0:02:11 | 0:02:12 | |
or wondered how to blind bake pastry, | 0:02:12 | 0:02:15 | |
Mary and Paul will show you how to get wonderful results | 0:02:15 | 0:02:18 | |
every time with their quick tips. | 0:02:18 | 0:02:20 | |
Mary and I will take you step by step through each recipe. | 0:02:20 | 0:02:23 | |
It doesn't matter if it's hard, | 0:02:23 | 0:02:25 | |
doesn't matter if it's got stages in. | 0:02:25 | 0:02:27 | |
Follow us, we will show you the correct way of doing it | 0:02:27 | 0:02:30 | |
so you can impress all your friends. | 0:02:30 | 0:02:32 | |
As the weeks progressed, the challenges got harder and harder. | 0:02:55 | 0:02:58 | |
Week three's Signature Bake was an opportunity for the bakers to | 0:02:59 | 0:03:03 | |
showcase a family recipe, asking for their take on a classic dessert. | 0:03:03 | 0:03:08 | |
Paul and Mary would really love you to make your favourite trifle. | 0:03:08 | 0:03:13 | |
Now, this could be anything ranging from a Scottish tipsy laird, | 0:03:13 | 0:03:16 | |
whatever that is, to an Italian zuppa inglese, | 0:03:16 | 0:03:19 | |
to Mary's own personal favourite, | 0:03:19 | 0:03:21 | |
which is, of course the rum, whiskey, vodka, sherry trifle. | 0:03:21 | 0:03:26 | |
So, bakers... | 0:03:26 | 0:03:28 | |
on your marks... | 0:03:28 | 0:03:30 | |
-Get set! BOTH: -Bake! | 0:03:30 | 0:03:32 | |
I'm going to be making, like, a tropical trifle. | 0:03:37 | 0:03:40 | |
And I'm making the custard out of coconut milk. | 0:03:40 | 0:03:43 | |
Now, yours has no alcohol in? | 0:03:43 | 0:03:45 | |
No. I'm Muslim, so I don't use alcohol at all, | 0:03:45 | 0:03:47 | |
but I was hoping that the lemon curd | 0:03:47 | 0:03:49 | |
would sort of compensate for that sharpness. | 0:03:49 | 0:03:51 | |
The trifle is raspberry and almond trifle. | 0:03:51 | 0:03:53 | |
There's an almond boudoir biscuit, which will be | 0:03:53 | 0:03:57 | |
soaked in the lovely Amaretto. | 0:03:57 | 0:04:01 | |
Mary's Tipsy Trifle has layers of sherry-soaked sponge, | 0:04:01 | 0:04:06 | |
Ratafia biscuits and pears, | 0:04:06 | 0:04:08 | |
topped with custard and fresh cream. | 0:04:08 | 0:04:11 | |
This is my family favourite trifle. | 0:04:11 | 0:04:13 | |
I'm going to put pears in it, | 0:04:13 | 0:04:16 | |
I'm going to soak it in sherry, and then I'm going to put... | 0:04:16 | 0:04:19 | |
When you say "soak," it's going to be, like, half a bottle? | 0:04:19 | 0:04:22 | |
No. It's just enough to give a nice flavour. | 0:04:22 | 0:04:25 | |
You, you're winding me up! | 0:04:25 | 0:04:27 | |
Then on top of that, a nice layer of vanilla custard, home-made. | 0:04:27 | 0:04:31 | |
No jelly, Mary? | 0:04:31 | 0:04:32 | |
No. I sometimes put jelly in if I'm doing it for the children. | 0:04:32 | 0:04:35 | |
But, for me, a trifle's not a trifle without jelly. | 0:04:35 | 0:04:38 | |
Well, I'm doing my family favourite one, | 0:04:38 | 0:04:40 | |
and it happens to be with a bit of booze in. | 0:04:40 | 0:04:42 | |
-It's your family against my family. -Exactly. | 0:04:42 | 0:04:43 | |
-You've got to impress me now. Go on. -All right. | 0:04:43 | 0:04:46 | |
The thing to start off with is to line the tin. | 0:04:46 | 0:04:49 | |
Grease a Swiss roll tin with butter... | 0:04:49 | 0:04:52 | |
Push that butter into the corners. | 0:04:52 | 0:04:54 | |
..and line with baking parchment. | 0:04:54 | 0:04:57 | |
So we have a nicely-lined tin. | 0:04:57 | 0:05:00 | |
I've now got to make the Swiss roll. | 0:05:00 | 0:05:03 | |
To make the sponge mixture, | 0:05:03 | 0:05:05 | |
first combine four large eggs | 0:05:05 | 0:05:07 | |
with 100g of sugar. | 0:05:07 | 0:05:08 | |
So, full speed ahead. | 0:05:08 | 0:05:10 | |
Whisk until light and frothy. | 0:05:12 | 0:05:14 | |
That looks about right to me. | 0:05:17 | 0:05:19 | |
Now, it's not as stiff as meringue. | 0:05:19 | 0:05:21 | |
Can you see there? | 0:05:21 | 0:05:22 | |
It's just sort of a light ribbon | 0:05:22 | 0:05:24 | |
and sinking back in. | 0:05:24 | 0:05:27 | |
Sift 100g of self-raising flour, | 0:05:27 | 0:05:29 | |
folding as you go. | 0:05:29 | 0:05:31 | |
A fatless sponge is beautifully light and it holds its shape. | 0:05:33 | 0:05:38 | |
Whereas if you use a sponge with fat in, it will crumb. | 0:05:38 | 0:05:41 | |
Pour the mixture into the baking tray, | 0:05:41 | 0:05:44 | |
making sure the surface is even. | 0:05:44 | 0:05:46 | |
So that's taken its own level. | 0:05:46 | 0:05:48 | |
Place in the oven at 220 degrees for 10 to 12 minutes, | 0:05:48 | 0:05:52 | |
until a pale, golden brown all over. | 0:05:52 | 0:05:55 | |
That's it. There we are. | 0:05:55 | 0:05:58 | |
And now, I'm going to turn that out onto some sugared paper. | 0:05:58 | 0:06:02 | |
It gives a nice crust to it and it's traditional. | 0:06:02 | 0:06:04 | |
-You expect it. -It is. | 0:06:04 | 0:06:05 | |
Gently peel the paper away from the sponge, leave to cool slightly, | 0:06:09 | 0:06:12 | |
before spreading evenly with strawberry jam. | 0:06:12 | 0:06:15 | |
If you do it with raspberry jam, | 0:06:15 | 0:06:18 | |
when you soaked it up with fruit juice or sherry, | 0:06:18 | 0:06:21 | |
it goes a nasty grey colour, | 0:06:21 | 0:06:23 | |
whereas strawberry keeps its colour. | 0:06:23 | 0:06:25 | |
And then, it does help, | 0:06:25 | 0:06:28 | |
to get a tight roll, | 0:06:28 | 0:06:29 | |
press that down at the end like that. | 0:06:29 | 0:06:32 | |
Lifting the paper, begin to roll up the sponge. | 0:06:32 | 0:06:35 | |
It isn't easy, the first part, | 0:06:35 | 0:06:37 | |
so just push it in and encourage it, | 0:06:37 | 0:06:40 | |
and look down and see that | 0:06:40 | 0:06:42 | |
it IS tucking in. | 0:06:42 | 0:06:44 | |
So, there it is. | 0:06:44 | 0:06:45 | |
And then, once you get going, it's quite easy. | 0:06:45 | 0:06:48 | |
Right, so, we start the work now. | 0:06:51 | 0:06:53 | |
Carefully slice the Swiss roll | 0:06:53 | 0:06:55 | |
into 14 even pieces, | 0:06:55 | 0:06:57 | |
and use to line the bowl. | 0:06:57 | 0:06:58 | |
I find it best to do the outside first. | 0:06:58 | 0:07:02 | |
-And you notice that I'm putting pressure to push it in. -Yeah. | 0:07:02 | 0:07:06 | |
The jam sticks the Swiss roll to the sides of the bowl, | 0:07:06 | 0:07:09 | |
making assembly simple. | 0:07:09 | 0:07:11 | |
When all the sponge is in, | 0:07:11 | 0:07:13 | |
it's time for the biscuit layer. | 0:07:13 | 0:07:15 | |
I'm going to put 20 Ratafias on top | 0:07:15 | 0:07:17 | |
and I don't want to put them in a processor. | 0:07:17 | 0:07:20 | |
If you just sort of break them up a bit, | 0:07:20 | 0:07:22 | |
just more or less like that. | 0:07:22 | 0:07:24 | |
-That size. -Crumble it? | 0:07:24 | 0:07:25 | |
Yes, in there. And that will give a lovely almond flavour. | 0:07:25 | 0:07:28 | |
And now, for the fruit. | 0:07:28 | 0:07:30 | |
So, I've chosen to put pears in there. | 0:07:30 | 0:07:32 | |
You could use apricots, you could use white peaches. | 0:07:32 | 0:07:36 | |
We want a clear juice to go in there. | 0:07:36 | 0:07:38 | |
Don't choose a red fruit like strawberries or raspberries, | 0:07:38 | 0:07:42 | |
because you will lose that lovely spiral. | 0:07:42 | 0:07:44 | |
Combine 150ml of canned pear juice | 0:07:44 | 0:07:47 | |
with 250ml of sherry, | 0:07:47 | 0:07:50 | |
and pour over the sponge and crumbled biscuits. | 0:07:50 | 0:07:53 | |
That will need a little bit of help to soak it up, | 0:07:53 | 0:07:57 | |
so just press that down to level it. | 0:07:57 | 0:07:59 | |
Still crisp at the moment, | 0:07:59 | 0:08:01 | |
but the juice will all be absorbed into the sponges. | 0:08:01 | 0:08:04 | |
Meanwhile, I can make some custard. | 0:08:04 | 0:08:06 | |
So, in goes the milk. | 0:08:06 | 0:08:08 | |
To make the custard, gently heat 600ml of whole milk | 0:08:08 | 0:08:12 | |
and 300ml of single cream in a saucepan. | 0:08:12 | 0:08:15 | |
I'm going to keep an eye on that. It's NOT going to boil over. | 0:08:15 | 0:08:17 | |
In a bowl, combine three egg yolks with 50g of caster sugar, | 0:08:21 | 0:08:25 | |
50g of cornflour, | 0:08:25 | 0:08:27 | |
and a teaspoon of vanilla extract. | 0:08:27 | 0:08:30 | |
You could make it totally with egg yolks, but it's tricky to make | 0:08:30 | 0:08:34 | |
and I always like to add a stabiliser of cornflour. | 0:08:34 | 0:08:38 | |
But under pressure to perform, | 0:08:40 | 0:08:42 | |
some of the bakers were finding even a simple custard hard to get right. | 0:08:42 | 0:08:47 | |
I've got scrambled eggs! | 0:08:47 | 0:08:49 | |
This needs to be done again. | 0:08:49 | 0:08:51 | |
This is an ex-custard. | 0:08:51 | 0:08:54 | |
You've got to be on the ball with it, | 0:08:54 | 0:08:56 | |
especially with stuff like custard, | 0:08:56 | 0:08:57 | |
which can curdle so easily. | 0:08:57 | 0:08:59 | |
So I'm having to be attentive. | 0:08:59 | 0:09:01 | |
I've curdled it again! | 0:09:01 | 0:09:03 | |
It's like school dinners gone wrong, | 0:09:03 | 0:09:05 | |
only with vanilla and... | 0:09:05 | 0:09:08 | |
Argh! | 0:09:08 | 0:09:10 | |
Now, this coming up to the boil, steams over. | 0:09:13 | 0:09:16 | |
I'm not going to let it boil over, | 0:09:16 | 0:09:18 | |
so I'm going to pour that on, and stir. | 0:09:18 | 0:09:21 | |
To prevent your custard from curdling, gradually add | 0:09:21 | 0:09:25 | |
the hot milk and cream to the egg mix and continue to whisk. | 0:09:25 | 0:09:29 | |
You've done a good job there. | 0:09:29 | 0:09:31 | |
Now, that has already thickened, but let's just put it back in the pan. | 0:09:31 | 0:09:36 | |
Continue to stir over a high heat | 0:09:36 | 0:09:38 | |
until the mixture thickens enough to coat the back of a spoon. | 0:09:38 | 0:09:41 | |
I'm just moving that off the heat now, | 0:09:43 | 0:09:46 | |
and I'm going to chop up the pears. | 0:09:46 | 0:09:49 | |
Tip all that in, like that. | 0:09:49 | 0:09:52 | |
I'm going to put the custard on while it's hot. | 0:09:52 | 0:09:55 | |
So there it is, going in. | 0:09:55 | 0:09:57 | |
And you can see, it's a perfect consistency. | 0:09:59 | 0:10:02 | |
I'm just going to push that over the top there, | 0:10:02 | 0:10:06 | |
and it should be filling in the gaps | 0:10:06 | 0:10:08 | |
all the way. | 0:10:08 | 0:10:10 | |
Cover the bowl with clingfilm and put in the fridge | 0:10:10 | 0:10:12 | |
for a minimum of two hours, before adding the finishing touches. | 0:10:12 | 0:10:16 | |
So, to finish the trifle, I'm going to put some cream on top. | 0:10:20 | 0:10:25 | |
Lightly whip 250ml of cream, | 0:10:25 | 0:10:27 | |
then spread evenly over the top of the trifle, | 0:10:27 | 0:10:31 | |
saving three tablespoons for the final decoration. | 0:10:31 | 0:10:34 | |
If you don't get the custard the right consistency, | 0:10:34 | 0:10:38 | |
as you serve the trifle, | 0:10:38 | 0:10:40 | |
it all goes into one, | 0:10:40 | 0:10:41 | |
and you do want to be able to see all the layers. | 0:10:41 | 0:10:44 | |
Whisk the remaining cream until firm. | 0:10:44 | 0:10:47 | |
That's perfect. | 0:10:47 | 0:10:48 | |
So, if you take teaspoons of this whipped cream | 0:10:48 | 0:10:52 | |
and then just put it round. | 0:10:52 | 0:10:54 | |
If you piped it, it would be neater, wouldn't it? | 0:10:56 | 0:10:59 | |
Do you know, I'm not awfully keen on piping at home, | 0:10:59 | 0:11:01 | |
and I like informal blobs. | 0:11:01 | 0:11:05 | |
When you serve it at home and you put jelly underneath, | 0:11:05 | 0:11:08 | |
-you can put your...pipe it. -Yeah. | 0:11:08 | 0:11:10 | |
To finish, topped with toasted, flaked almonds and cherries. | 0:11:10 | 0:11:14 | |
So, ultimately, you can do whatever you want with a trifle. | 0:11:14 | 0:11:17 | |
-That's the point, isn't it? -But I like that trifle. | 0:11:17 | 0:11:20 | |
I know what's gone into it, no jelly in sight. | 0:11:20 | 0:11:22 | |
-Come on. Verdict! -Hang on! -Don't take that long! | 0:11:31 | 0:11:33 | |
All right! Hang on! | 0:11:33 | 0:11:34 | |
-Love it. -Oh! | 0:11:36 | 0:11:38 | |
The jam almost replaces the jelly. | 0:11:38 | 0:11:41 | |
Not quite, but the flavour's there. | 0:11:41 | 0:11:43 | |
-The flavour's lovely. -Good. | 0:11:43 | 0:11:44 | |
Well, you took such a long time about it, I was wondering what was coming! | 0:11:44 | 0:11:47 | |
-You're through to the next round, Mary. -Thank you! | 0:11:47 | 0:11:50 | |
You're Star Baker. | 0:11:50 | 0:11:51 | |
That's what I'd like to be. | 0:11:51 | 0:11:53 | |
And now, Paul's tip on how to avoid a soggy bottom. | 0:11:54 | 0:11:58 | |
This is how to do it, | 0:11:58 | 0:11:59 | |
and it's blind baking. | 0:11:59 | 0:12:01 | |
You start with your tin. | 0:12:01 | 0:12:02 | |
We've already rolled out our shortcrust or sweet pastry, | 0:12:02 | 0:12:05 | |
and you line the tin gently | 0:12:05 | 0:12:09 | |
by pushing the pastry inside | 0:12:09 | 0:12:12 | |
and pushing it right down to the bottom of the base of the tin. | 0:12:12 | 0:12:16 | |
You can either use your fingers or, one of Mary's big tips | 0:12:16 | 0:12:21 | |
is to use a piece of pastry | 0:12:21 | 0:12:22 | |
to push inside the flutes of the tin, | 0:12:22 | 0:12:26 | |
all the way around, to make sure the pastry is nice and neat. | 0:12:26 | 0:12:28 | |
Personally, I like to use my fingers. | 0:12:28 | 0:12:31 | |
Once you've done that, just fold over the ends | 0:12:31 | 0:12:34 | |
and then break it off with your hands | 0:12:36 | 0:12:38 | |
by pushing across the top. | 0:12:38 | 0:12:40 | |
There you have your lined shell. | 0:12:40 | 0:12:42 | |
Prepare your food wrap, | 0:12:43 | 0:12:44 | |
making two cuts straight down. | 0:12:44 | 0:12:49 | |
One, the other side, | 0:12:49 | 0:12:51 | |
just to make sure it covers all the tin. | 0:12:51 | 0:12:55 | |
You'd think that food wrap would melt. In fact, it doesn't. | 0:12:55 | 0:12:58 | |
It bakes, rather than melts. | 0:12:58 | 0:13:00 | |
Put your food wrap over the top | 0:13:00 | 0:13:02 | |
and do exactly the same as you did with the pastry. | 0:13:02 | 0:13:05 | |
Make sure it's pushed in all the way. | 0:13:05 | 0:13:07 | |
So I'm going to use mung beans. | 0:13:07 | 0:13:09 | |
Small, they'll get into the sides. | 0:13:10 | 0:13:12 | |
In fact, you could use rice, if you like. | 0:13:12 | 0:13:14 | |
Anything you've got that's dry. | 0:13:14 | 0:13:16 | |
Put plenty of those in there | 0:13:16 | 0:13:19 | |
and put a bit of pressure in there to force them to the outside. | 0:13:19 | 0:13:23 | |
Now, I'd bake that at 220 degrees Celsius for about 20 minutes. | 0:13:23 | 0:13:27 | |
That will ensure that the pastry | 0:13:27 | 0:13:28 | |
is baked all the way around | 0:13:28 | 0:13:30 | |
and at the bottom and avoid that soggy bottom. | 0:13:30 | 0:13:33 | |
As dessert week continues, Mary had chosen a Technical Challenge | 0:13:36 | 0:13:40 | |
to put the bakers' repertoires to the test. | 0:13:40 | 0:13:43 | |
We would like you to make illes flottantes, or floating islands, | 0:13:43 | 0:13:48 | |
which are, of course, little tiny poached meringues, | 0:13:48 | 0:13:51 | |
light and fluffy in a sea of creme anglaise and topped with spun sugar. | 0:13:51 | 0:13:55 | |
So, on your marks. | 0:13:55 | 0:13:56 | |
-Get set. -Bake! | 0:13:56 | 0:13:58 | |
Why would you even float a meringue on custard? | 0:14:01 | 0:14:04 | |
I haven't made it before, | 0:14:04 | 0:14:06 | |
but I know what it should look like, | 0:14:06 | 0:14:10 | |
which is always helpful. | 0:14:10 | 0:14:11 | |
Mary's Floating Islands - a timeless French pudding. | 0:14:11 | 0:14:15 | |
Delicately poached meringues | 0:14:15 | 0:14:17 | |
resting in a pool of warm creme anglaise. | 0:14:17 | 0:14:20 | |
So, to start off with, I'm going on heat the cream | 0:14:20 | 0:14:23 | |
-and milk, ready for the custard. -OK. | 0:14:23 | 0:14:25 | |
So I've got 300ml of double cream | 0:14:25 | 0:14:28 | |
and 300ml of milk. | 0:14:28 | 0:14:30 | |
So, equal quantities, and I'm going to put those in the pan. | 0:14:30 | 0:14:33 | |
Now, you poach the meringue in here, | 0:14:33 | 0:14:37 | |
so you must have a wide pan. | 0:14:37 | 0:14:40 | |
I'm going to do six of them, | 0:14:40 | 0:14:42 | |
-and so I've got to be able to get all six in that pan. -Yeah. | 0:14:42 | 0:14:45 | |
So, in goes the milk and the cream. | 0:14:45 | 0:14:49 | |
This is a creme anglaise we're making, and that is French. | 0:14:49 | 0:14:53 | |
It has no thickening agent like cornflour, | 0:14:53 | 0:14:57 | |
-what we would have if we were making custard. -Yeah. | 0:14:57 | 0:14:59 | |
So, I've got the cream and milk in there. | 0:14:59 | 0:15:02 | |
I now need some vanilla bean paste | 0:15:02 | 0:15:04 | |
and I'm going to put a teaspoon of that in. | 0:15:04 | 0:15:06 | |
You could use vanilla extract. | 0:15:06 | 0:15:08 | |
Or you could use the bean itself, couldn't you? | 0:15:08 | 0:15:11 | |
Of course you can. | 0:15:11 | 0:15:12 | |
I try to use all the things that are available, | 0:15:12 | 0:15:14 | |
and then people can use what's in the cupboard. | 0:15:14 | 0:15:16 | |
I'm putting the lid on and turning it up, | 0:15:16 | 0:15:19 | |
and I want that to become very, very hot. | 0:15:19 | 0:15:22 | |
To make the meringues, start by separating six eggs, | 0:15:22 | 0:15:25 | |
setting aside the yolks for the creme anglaise. | 0:15:25 | 0:15:28 | |
So I'll turn this on, fast speed. | 0:15:28 | 0:15:30 | |
Whisk the egg whites to stiff peaks, | 0:15:30 | 0:15:32 | |
then add 150g of caster sugar, | 0:15:32 | 0:15:35 | |
a tablespoon at a time. | 0:15:35 | 0:15:36 | |
MIXER WHIRS | 0:15:36 | 0:15:41 | |
I'm glad that noise has finished! | 0:15:41 | 0:15:44 | |
How about that?! | 0:15:44 | 0:15:46 | |
All right, OK! | 0:15:46 | 0:15:47 | |
Right, so, I'm going to have six rather big meringues | 0:15:47 | 0:15:50 | |
and I'm going to put them on top of | 0:15:50 | 0:15:53 | |
the hot, just below simmering, cream and milk. | 0:15:53 | 0:15:57 | |
And to help me do that, | 0:15:57 | 0:15:58 | |
I'm going to shape them with two wet spoons. | 0:15:58 | 0:16:01 | |
Now, that's something that our bakers didn't do | 0:16:01 | 0:16:04 | |
and they didn't get really smooth results. | 0:16:04 | 0:16:06 | |
I don't want to be the first one. | 0:16:08 | 0:16:10 | |
I'll wait till someone else does it, see how they do it, | 0:16:10 | 0:16:12 | |
and then I'll do mine. | 0:16:12 | 0:16:15 | |
So it's a waiting game for me now. | 0:16:15 | 0:16:18 | |
Is that big enough? | 0:16:18 | 0:16:20 | |
Because it says to make six. | 0:16:20 | 0:16:22 | |
And that's the size of the spoon. | 0:16:23 | 0:16:26 | |
I'm seeing Beca do it. She has quite big ones. | 0:16:26 | 0:16:30 | |
For the first time making quenelles, I don't think they're too bad. | 0:16:30 | 0:16:35 | |
Mary will be big on uniformity, I think. | 0:16:35 | 0:16:37 | |
She's going to want them to be all the same size. | 0:16:37 | 0:16:40 | |
They're meant to look like three-sided spoon shapes, | 0:16:40 | 0:16:43 | |
three of them together. | 0:16:43 | 0:16:44 | |
That's what I'm trying to achieve. | 0:16:47 | 0:16:49 | |
So I'm going to take two spoons. | 0:16:52 | 0:16:54 | |
They've got to be slippery and wet. | 0:16:54 | 0:16:56 | |
So, a nice big spoon like that. | 0:16:56 | 0:16:59 | |
The aim is to get a lovely, smooth, oval shape. | 0:17:01 | 0:17:05 | |
If you don't use a wet spoon, you get a lot of rough edges. | 0:17:05 | 0:17:09 | |
And I'm going to dip that in again. | 0:17:09 | 0:17:12 | |
Into the water, because that's what makes it nice and smooth. | 0:17:12 | 0:17:16 | |
And then, just round it off. | 0:17:17 | 0:17:19 | |
-Can you see, that's... -Yeah. | 0:17:20 | 0:17:22 | |
So they're full-sized, old-fashioned tablespoons. | 0:17:23 | 0:17:28 | |
And you just gently put those on top, like that. | 0:17:28 | 0:17:34 | |
And don't let them slip, | 0:17:34 | 0:17:35 | |
because you do not want that custard all over the top. | 0:17:35 | 0:17:39 | |
-We want them snowy white on top. -Yeah. | 0:17:39 | 0:17:41 | |
Repeat with the remaining meringue, | 0:17:41 | 0:17:43 | |
placing the six quenelles into the poaching liquid. | 0:17:43 | 0:17:46 | |
That's it. This is very, very hot. | 0:17:46 | 0:17:49 | |
Just below simmering, and you take the lid and put it on top. | 0:17:49 | 0:17:53 | |
And the idea is to cook them in the steam. | 0:17:53 | 0:17:56 | |
Yep, you're poaching them, actually. Poaching them in there. | 0:17:56 | 0:17:58 | |
Actually poaching them, and it's the steam that cooks the top of them. | 0:17:58 | 0:18:03 | |
You've got to leave them in the steam for nine to ten minutes. | 0:18:03 | 0:18:06 | |
-Don't look at them before nine minutes, don't let them bubble. -OK. | 0:18:06 | 0:18:11 | |
If you lift the lid off, you've lost the steam | 0:18:11 | 0:18:14 | |
and they wouldn't cook on top. | 0:18:14 | 0:18:16 | |
So, ideally, a glass lid is the best way to do it, | 0:18:16 | 0:18:18 | |
-so you can keep an eye on them as well. -We'll leave them. | 0:18:18 | 0:18:21 | |
So, Paul, it's had about nine minutes, | 0:18:25 | 0:18:27 | |
and I can see through the lid that they have puffed up, | 0:18:27 | 0:18:31 | |
and, let's have a look... | 0:18:31 | 0:18:33 | |
I can see they're huge! | 0:18:33 | 0:18:35 | |
And that is because they've been cooked from underneath | 0:18:35 | 0:18:38 | |
from the very, very hot liquid and then the steam has sealed the top. | 0:18:38 | 0:18:43 | |
So just lift that out. | 0:18:43 | 0:18:45 | |
They're surprisingly firm | 0:18:45 | 0:18:47 | |
and you can handle them and put them onto a wire rack. | 0:18:47 | 0:18:50 | |
If you haven't got a wire rack, | 0:18:50 | 0:18:52 | |
you can just put them onto parchment paper. | 0:18:52 | 0:18:55 | |
To make the creme anglaise, whisk together the six egg yolks | 0:18:56 | 0:19:00 | |
saved from making the meringue with 100g of caster sugar. | 0:19:00 | 0:19:03 | |
When pale and creamy, add to the still-warm poaching milk, | 0:19:03 | 0:19:06 | |
whisking continuously. | 0:19:06 | 0:19:08 | |
I'm going to pour that into the pan. | 0:19:08 | 0:19:10 | |
Now, it's absolutely runny at this stage, | 0:19:13 | 0:19:15 | |
and it's got to be watched | 0:19:15 | 0:19:17 | |
and removed immediately it has thickened as much as I want. | 0:19:17 | 0:19:22 | |
You're using the yolks, aren't you, to thicken this mix up, | 0:19:22 | 0:19:25 | |
thicken the anglaise up? | 0:19:25 | 0:19:26 | |
Exactly. And that is the tricky part. | 0:19:26 | 0:19:28 | |
But get it right, and it's wonderful. | 0:19:28 | 0:19:30 | |
So, Paul, it's a lighter colour now, it's beautifully smooth | 0:19:30 | 0:19:35 | |
and it just coats the back of a spoon. | 0:19:35 | 0:19:39 | |
Unlike the custard that perhaps you'd use for something like a trifle, | 0:19:39 | 0:19:42 | |
would be much thicker and it would have a stabiliser like cornflour. | 0:19:42 | 0:19:46 | |
This has no cornflour, just the egg yolks and it's thinner, | 0:19:46 | 0:19:51 | |
but just coating the back of the spoon. | 0:19:51 | 0:19:53 | |
Floating Islands are commonly topped with a runny, caramel sauce, | 0:19:54 | 0:19:58 | |
but Mary took the challenge one step further. | 0:19:58 | 0:20:01 | |
"Make spun sugar." | 0:20:01 | 0:20:03 | |
-HE LAUGHS -So, that's what we do! | 0:20:05 | 0:20:07 | |
I'm heating the sugar | 0:20:07 | 0:20:11 | |
so it sticks to back of the spoon. | 0:20:11 | 0:20:13 | |
And then, with a bit of luck... | 0:20:13 | 0:20:15 | |
No, that's not right. | 0:20:18 | 0:20:21 | |
Ruby, your face can only be described as...quizzical. | 0:20:21 | 0:20:25 | |
You need to do less of the Dr Evil and more of the spinning. | 0:20:25 | 0:20:28 | |
I can't. I don't know what I do with it. | 0:20:28 | 0:20:31 | |
I don't know what temperature it has to be at. | 0:20:31 | 0:20:34 | |
I mean, this one's ruined. | 0:20:34 | 0:20:35 | |
I've got to wait for that to go. | 0:20:35 | 0:20:37 | |
So what's ruined about this one? Do you think it's too..? | 0:20:37 | 0:20:40 | |
Oh, I haven't got a clue. I don't know anything about it. | 0:20:40 | 0:20:42 | |
Do you know roughly what temperature it's supposed to be? | 0:20:42 | 0:20:45 | |
Absolutely not. Absolutely not. | 0:20:45 | 0:20:46 | |
To make the caramel, melt 100g of caster sugar | 0:20:49 | 0:20:53 | |
in a small, stainless steel pan over a medium heat, | 0:20:53 | 0:20:56 | |
until it turns to a dark, golden colour. | 0:20:56 | 0:20:59 | |
Got a lovely clear caramel there. | 0:20:59 | 0:21:02 | |
Wrap some parchment around a rolling pin. | 0:21:02 | 0:21:04 | |
And in goes the fork. | 0:21:04 | 0:21:07 | |
Then, using the fork, flick the caramel back | 0:21:07 | 0:21:09 | |
and forth to create the spun sugar. | 0:21:09 | 0:21:12 | |
-I like that. Don't you? -You like making a mess, don't you? | 0:21:12 | 0:21:15 | |
-Yes. Now, come on, you have a go. You finish it off. -Right. | 0:21:15 | 0:21:18 | |
This is a reason for doing it in the garden. | 0:21:25 | 0:21:28 | |
-Yeah, I know. -Or out on a patio. | 0:21:28 | 0:21:30 | |
Gather them all up, try and keep them as light as possible. | 0:21:30 | 0:21:33 | |
And it's them that we'll place on the top. | 0:21:33 | 0:21:36 | |
So, spun sugar's done, made the creme anglaise, | 0:21:36 | 0:21:40 | |
and we've got the meringue. | 0:21:40 | 0:21:42 | |
Here's the serving dish. | 0:21:44 | 0:21:45 | |
Put some custard underneath. | 0:21:45 | 0:21:47 | |
Just the right consistency. | 0:21:49 | 0:21:52 | |
And you just put those on like that. | 0:21:52 | 0:21:55 | |
You have to give them a bit of a push to get all six on, | 0:21:55 | 0:21:57 | |
-because they're so big. -Yeah. | 0:21:57 | 0:21:59 | |
You may like to serve them in a slightly deeper dish than | 0:22:01 | 0:22:04 | |
this, to get all the custard in. | 0:22:04 | 0:22:05 | |
-Is that about right? -Mmm-hmm. | 0:22:05 | 0:22:08 | |
There we are. | 0:22:08 | 0:22:09 | |
Pull that one a bit more forward than that one. | 0:22:09 | 0:22:11 | |
And then, spun sugar on the top. | 0:22:11 | 0:22:13 | |
One for you. | 0:22:14 | 0:22:15 | |
And one for me. | 0:22:18 | 0:22:20 | |
Looks beautiful. | 0:22:22 | 0:22:23 | |
Nice, strong caramel, | 0:22:23 | 0:22:24 | |
beautifully-poached meringue | 0:22:24 | 0:22:26 | |
and a gorgeous sauce anglaise. | 0:22:26 | 0:22:28 | |
-How easy was that? -You can't wait to get going! | 0:22:28 | 0:22:31 | |
I think it looks lovely. | 0:22:39 | 0:22:40 | |
I've been very patient while you've been making this, | 0:22:40 | 0:22:43 | |
because I've been wanting to try this for ages. | 0:22:43 | 0:22:45 | |
Put it underneath, on the custard. | 0:22:45 | 0:22:48 | |
Not a bit of custard on top, we managed that all right. | 0:22:48 | 0:22:51 | |
And, as you can see, the meringue doesn't fall apart. | 0:22:53 | 0:22:56 | |
It keeps a perfect shape as you eat it. | 0:22:56 | 0:22:58 | |
A little bit of creme anglaise, a little bit of the meringue. | 0:22:58 | 0:23:02 | |
That's delicious, that. | 0:23:02 | 0:23:03 | |
That flavour of the creme anglaise | 0:23:03 | 0:23:06 | |
and then that beautiful, | 0:23:06 | 0:23:07 | |
almost marshmallow-like meringue | 0:23:07 | 0:23:09 | |
with the crispy caramel on the top. | 0:23:09 | 0:23:12 | |
It's a beautiful dish. | 0:23:12 | 0:23:13 | |
Very summery and very special. | 0:23:13 | 0:23:16 | |
And really quite simple to make, if you follow a few simple rules. | 0:23:16 | 0:23:20 | |
As the Bake Off progressed, the Technical Challenges became | 0:23:23 | 0:23:26 | |
harder, and week four's was going to give the bakers a bit of a wobble. | 0:23:26 | 0:23:31 | |
OK. Now, the Technical Challenge. | 0:23:31 | 0:23:34 | |
This week, we are looking... | 0:23:34 | 0:23:36 | |
..for custard tarts. | 0:23:38 | 0:23:40 | |
12 individual custard tarts. | 0:23:40 | 0:23:42 | |
You've got two hours to bake these individual tarts. | 0:23:42 | 0:23:45 | |
-On your marks. -Get set. -Bake! | 0:23:45 | 0:23:47 | |
Love custard tarts! | 0:23:49 | 0:23:51 | |
LOVE some custard tarts! | 0:23:51 | 0:23:53 | |
Never thought to make one, though. | 0:23:53 | 0:23:55 | |
Perhaps I should have. | 0:23:55 | 0:23:56 | |
It feels like a puzzle. I quite like it. | 0:23:58 | 0:24:01 | |
It's quite exciting. | 0:24:01 | 0:24:03 | |
Paul's creamy egg custard tarts are made | 0:24:03 | 0:24:06 | |
with sweet golden shortcrust pastry | 0:24:06 | 0:24:08 | |
and topped with fresh nutmeg. | 0:24:08 | 0:24:11 | |
For me, it was one of my first jobs, | 0:24:11 | 0:24:13 | |
along with... I was jamming doughnuts, I was creaming scones, | 0:24:13 | 0:24:18 | |
I was rolling out puff pastry, and making custard tarts. | 0:24:18 | 0:24:21 | |
I must have been 14-years-old, on a Saturday, making them, | 0:24:21 | 0:24:25 | |
and I used to have trays and trays of these things to do. | 0:24:25 | 0:24:28 | |
But we're going to make this one from scratch. | 0:24:28 | 0:24:32 | |
For the pastry, put 165g of plain flour, | 0:24:32 | 0:24:35 | |
25g of ground almonds, | 0:24:35 | 0:24:37 | |
and 55g of caster sugar into a bowl. | 0:24:37 | 0:24:40 | |
Normally, we wouldn't put this in in the bakery when we did it. | 0:24:40 | 0:24:42 | |
It's too expensive to put it in there. | 0:24:42 | 0:24:44 | |
It makes the custard tart very, very expensive, | 0:24:44 | 0:24:47 | |
but I think it adds an element to it, a nuttiness as well, | 0:24:47 | 0:24:49 | |
and I think it's a little bit of extra crunch. | 0:24:49 | 0:24:52 | |
OK, this is just softened butter, 120g of unsalted butter, | 0:24:52 | 0:24:57 | |
and what I'm going to do is just crumb this down. | 0:24:57 | 0:25:00 | |
Just basically rub the butter into the flour, almonds and sugar. | 0:25:00 | 0:25:05 | |
When the mixture looks like crumbs, add one egg to bind it together. | 0:25:05 | 0:25:09 | |
Can I have a little bit of flour? | 0:25:12 | 0:25:13 | |
If you just dip you hand in that... | 0:25:13 | 0:25:16 | |
Yes, I've never used a flour shaker. | 0:25:16 | 0:25:19 | |
I've always used my hands, because we didn't have one at home. | 0:25:19 | 0:25:21 | |
I'll get you one for Christmas! | 0:25:21 | 0:25:23 | |
I'm very happy to use my hands on that occasion. I think it's good. | 0:25:23 | 0:25:26 | |
I'm just going to pat it down. | 0:25:26 | 0:25:28 | |
I'm going to work it a little bit. | 0:25:28 | 0:25:29 | |
I think, because of the almond paste in there, | 0:25:29 | 0:25:32 | |
it's going to make this very short indeed. | 0:25:32 | 0:25:35 | |
If you're using whole flour, then the protein levels, | 0:25:35 | 0:25:38 | |
however small, will bind together. | 0:25:38 | 0:25:41 | |
But the fact that you've added the almond paste to it | 0:25:41 | 0:25:43 | |
will break that protein down a little bit. | 0:25:43 | 0:25:45 | |
It's only a small amount, but it'll make a difference. | 0:25:45 | 0:25:48 | |
And you can see that's all it needed. | 0:25:48 | 0:25:50 | |
Just a little bit of smoothing off. | 0:25:50 | 0:25:51 | |
Job's done. | 0:25:51 | 0:25:52 | |
Now, I'm just going to wrap that and pop it into the fridge. | 0:25:52 | 0:25:55 | |
Right, Mary, now I need to make the custard itself. | 0:25:59 | 0:26:02 | |
So, can you give me 700ml of milk? | 0:26:02 | 0:26:05 | |
It should be in there already. | 0:26:05 | 0:26:06 | |
That's already measured. | 0:26:06 | 0:26:08 | |
-What I'm going to do with this is just warm it up slightly. -Right. | 0:26:08 | 0:26:11 | |
In the pan, and then that will go on a heat just to warm through. | 0:26:12 | 0:26:19 | |
For the custard filling, measure seven egg yolks | 0:26:19 | 0:26:21 | |
and 90g of caster sugar. | 0:26:21 | 0:26:24 | |
Start off with this dissolving process | 0:26:24 | 0:26:26 | |
for the caster sugar and the egg yolks. | 0:26:26 | 0:26:28 | |
Right, it's halfway there. | 0:26:30 | 0:26:31 | |
It's still a little bit grainy, but not that much. | 0:26:31 | 0:26:34 | |
Over here, I have the milk. It's warm now, it's not boiling. | 0:26:34 | 0:26:36 | |
-Oh, lukewarm? -Yes. A little bit in to start with. | 0:26:36 | 0:26:40 | |
Melt down that sugar. | 0:26:43 | 0:26:45 | |
-I like making a mess. -You are making a mess! | 0:26:47 | 0:26:49 | |
And then the rest of the milk goes in. | 0:26:49 | 0:26:52 | |
The more egg yolks that you put in there, the quicker it will bake. | 0:26:52 | 0:26:55 | |
You have to understand that you're not just putting it in a bowl | 0:26:55 | 0:26:59 | |
and cooking it, or poaching it and making a creme brulee. | 0:26:59 | 0:27:01 | |
What you're actually doing is cooking it through in a pastry, | 0:27:01 | 0:27:05 | |
so you've got to think of the bake of the pastry, | 0:27:05 | 0:27:07 | |
the penetration of the heat through the tin | 0:27:07 | 0:27:09 | |
through the pastry into the custard, | 0:27:09 | 0:27:11 | |
so that's why you add the extra yolks. | 0:27:11 | 0:27:13 | |
To give you that richness and, of course, flavour as well. | 0:27:13 | 0:27:15 | |
So that's melted beautifully now. | 0:27:15 | 0:27:17 | |
So that's an egg custard. | 0:27:17 | 0:27:19 | |
That's a basic egg custard. | 0:27:19 | 0:27:21 | |
Something Paul thought the bakers should have known how to make. | 0:27:23 | 0:27:26 | |
Just deciding whether I should cook the custard or not. | 0:27:27 | 0:27:31 | |
"Make the custard filling." Helpful (!) | 0:27:32 | 0:27:35 | |
It just says, "Make the custard filling." | 0:27:35 | 0:27:39 | |
Is "make," prepare? | 0:27:39 | 0:27:40 | |
Is "make," cook? | 0:27:40 | 0:27:42 | |
Is "make" just your opinion? | 0:27:42 | 0:27:45 | |
This is what happens. | 0:27:45 | 0:27:46 | |
You know, you just start doubting everything and stuff. | 0:27:46 | 0:27:49 | |
-Do you feel safe, doing the technical? -No. | 0:27:52 | 0:27:54 | |
Is it quite nice? No? HE LAUGHS | 0:27:54 | 0:27:56 | |
By now, the pastry should be well-chilled. | 0:28:00 | 0:28:03 | |
Perfect. I might just pop a bit of flour on there. | 0:28:03 | 0:28:07 | |
Grab a rolling pin, and then what you want to do is roll it out. | 0:28:11 | 0:28:14 | |
Quite thin, because the thicker that it is on the pastry, | 0:28:14 | 0:28:17 | |
the worse it will be. | 0:28:17 | 0:28:18 | |
Less liquid will be able to get inside. | 0:28:18 | 0:28:21 | |
So, once you've rolled it out once... | 0:28:21 | 0:28:23 | |
..lift your pastry up, | 0:28:24 | 0:28:26 | |
plenty of flour underneath again. | 0:28:26 | 0:28:28 | |
Roll it back down, and turn it. | 0:28:28 | 0:28:32 | |
And that's it. | 0:28:32 | 0:28:33 | |
Using an 11cm cutter, make 12 discs of pastry to line the muffin tin, | 0:28:35 | 0:28:41 | |
overlapping the top of the cups by a few millimetres. | 0:28:41 | 0:28:45 | |
What you can do as well, once you've done that, | 0:28:45 | 0:28:48 | |
just pattern it round the outside, so it's nice and neat. | 0:28:48 | 0:28:51 | |
Now, you could also just pinch it with your fingers | 0:28:51 | 0:28:53 | |
all the way around to give it a ridge. | 0:28:53 | 0:28:55 | |
I think it looks professional and just gives it a nice finish. | 0:28:55 | 0:28:58 | |
It does give it a nice finish. | 0:28:58 | 0:29:00 | |
So, gently push them all inside the tins. | 0:29:00 | 0:29:04 | |
It's basically a bit like doing mince pies, you know? | 0:29:04 | 0:29:07 | |
But custard tarts are always on the deep side, | 0:29:07 | 0:29:10 | |
so you get lots of custard | 0:29:10 | 0:29:12 | |
and not too much pastry. | 0:29:12 | 0:29:13 | |
-That's the same as my mince pies, though, Mary. -Is it? | 0:29:13 | 0:29:16 | |
I always make mince pies with these moulds because they look just... | 0:29:16 | 0:29:19 | |
You can get more mincemeat in there, you know? | 0:29:19 | 0:29:21 | |
There's our tart shells, lined, ready. | 0:29:27 | 0:29:28 | |
We just need to fill them with the custard mix now. | 0:29:28 | 0:29:31 | |
Now, here's our custard mix, | 0:29:31 | 0:29:32 | |
-but what we're going to use is a jug... -You need a jug of some sort. | 0:29:32 | 0:29:35 | |
..to fill these with. | 0:29:38 | 0:29:39 | |
Now, what you've got to do is fill them up as high as you possibly can | 0:29:39 | 0:29:44 | |
without them falling over the top. | 0:29:44 | 0:29:46 | |
It's essential to pour it from a jug. | 0:29:46 | 0:29:49 | |
You can't put it in with a ladle, and if you spill a few drops, | 0:29:49 | 0:29:53 | |
you should mop it up straight away, | 0:29:53 | 0:29:54 | |
because otherwise, it will get under the pastry and it will stick. | 0:29:54 | 0:29:58 | |
Exactly. | 0:29:58 | 0:29:59 | |
Now, the final magic thing. | 0:29:59 | 0:30:02 | |
Nutmeg. Fresh nutmeg. | 0:30:02 | 0:30:04 | |
Critical. | 0:30:04 | 0:30:06 | |
Classic custard tart would be nothing without some nutmeg. | 0:30:06 | 0:30:12 | |
It reminds me of custard tarts. Every time I smell a nutmeg, | 0:30:12 | 0:30:15 | |
it just reminds me of a custard tart. | 0:30:15 | 0:30:17 | |
The last job is to bake it. | 0:30:17 | 0:30:19 | |
200 degrees for about 25 to half an hour. | 0:30:19 | 0:30:22 | |
And this will then cook the custard and bake the tart. | 0:30:22 | 0:30:26 | |
What you're looking for is a small dome | 0:30:28 | 0:30:30 | |
to begin to grow and expand with the egg yolks. | 0:30:30 | 0:30:32 | |
That's when it's ready to come out. | 0:30:32 | 0:30:34 | |
Not only is the cooking time and oven temperature important, | 0:30:36 | 0:30:40 | |
but allowing adequate cooling time is also essential. | 0:30:40 | 0:30:43 | |
How many minutes did she just say? | 0:30:43 | 0:30:45 | |
Five minutes. HE SIGHS | 0:30:45 | 0:30:48 | |
I don't think they're so uncooked that they'll be inedible, | 0:30:48 | 0:30:51 | |
but they do need to cool. | 0:30:51 | 0:30:52 | |
The pastry's too soft. | 0:30:52 | 0:30:55 | |
How on earth do you get these out? | 0:30:55 | 0:30:57 | |
Have not got a clue. | 0:30:57 | 0:30:59 | |
Don't look at the procedure. | 0:31:01 | 0:31:04 | |
-SHE SIGHS -Oh, dear. | 0:31:04 | 0:31:06 | |
That's broken now, anyway. | 0:31:06 | 0:31:08 | |
Oh, sugar! | 0:31:14 | 0:31:16 | |
Oh, jeez! | 0:31:20 | 0:31:21 | |
Oh, no! | 0:31:25 | 0:31:27 | |
Look at that! | 0:31:27 | 0:31:29 | |
OK, I brought these out of the oven 20 minutes ago. | 0:31:37 | 0:31:39 | |
They're nice and cool, | 0:31:39 | 0:31:40 | |
and as you can see, | 0:31:40 | 0:31:41 | |
they're releasing quite well | 0:31:41 | 0:31:43 | |
from the shell. | 0:31:43 | 0:31:45 | |
Look underneath. | 0:31:45 | 0:31:47 | |
Lovely and brown, baked all the way round, filled with custard, | 0:31:47 | 0:31:51 | |
a little bit of nutmeg that gives it the lift. | 0:31:51 | 0:31:53 | |
I hope that we're going to have a taste. | 0:31:53 | 0:31:56 | |
Do you know what? | 0:31:56 | 0:31:58 | |
I will give you the honour of choosing one of those to eat. | 0:31:58 | 0:32:03 | |
Which one are you going to try? | 0:32:03 | 0:32:05 | |
-This one looks perfect. -That one? | 0:32:05 | 0:32:06 | |
This will take me back a few years. | 0:32:06 | 0:32:08 | |
After three, Mary. Three, two, one. | 0:32:08 | 0:32:11 | |
Mmm! | 0:32:13 | 0:32:14 | |
Do you know, I like them this...just warm. | 0:32:14 | 0:32:18 | |
They're not too set. | 0:32:18 | 0:32:19 | |
The custard's like a jelly, it's creamy, the pastry's buttery, | 0:32:19 | 0:32:24 | |
and you can taste that almond. | 0:32:24 | 0:32:26 | |
You know what's so beautiful about these? | 0:32:26 | 0:32:28 | |
There's not a bubble in the custard. | 0:32:28 | 0:32:29 | |
Just like a creme caramel, there shouldn't be a bubble. | 0:32:29 | 0:32:33 | |
If it bubbles, it's tough, isn't it? | 0:32:33 | 0:32:36 | |
And this is just perfect. | 0:32:36 | 0:32:38 | |
-Well baked. They're all right, them, Mary, aren't they? -Mmm! | 0:32:38 | 0:32:41 | |
Week four of the Bake Off continued to test the bakers' knowledge | 0:32:44 | 0:32:48 | |
on pastry, this time with a Signature Challenge which | 0:32:48 | 0:32:51 | |
required them to make one of Mary's favourites. | 0:32:51 | 0:32:54 | |
Which is a double-crusted fruit pie. | 0:32:54 | 0:32:58 | |
Which means, oh, yes, pastry not just on the top | 0:32:58 | 0:33:02 | |
but on the bottom as well, and not soggy. | 0:33:02 | 0:33:04 | |
Right, so the pastry can be sweet or shortcrust. | 0:33:04 | 0:33:06 | |
It's up to you, you can fill it with whatever fruit you like. | 0:33:06 | 0:33:09 | |
-On your marks. -Get set. -Bake! | 0:33:09 | 0:33:10 | |
The only thing I want from this pastry today is for it to be crisp. | 0:33:16 | 0:33:20 | |
The terror of a soggy bottom has been keeping me up all night. | 0:33:20 | 0:33:23 | |
I eat trifle, I love trifle. Breadsticks, I love breadsticks. | 0:33:25 | 0:33:28 | |
You know, cakes, I love cakes, but I hate fruit pie. | 0:33:28 | 0:33:30 | |
So, how do I judge it? | 0:33:30 | 0:33:31 | |
No matter what I do, I taste it and it's disgusting. | 0:33:31 | 0:33:34 | |
Well, Mary's Wobbly Pie is a family favourite, | 0:33:34 | 0:33:37 | |
bursting with apricots and marzipan, | 0:33:37 | 0:33:40 | |
covered in a sweet shortcrust pastry. | 0:33:40 | 0:33:42 | |
Paul, I'm making a double-crusted pie with apricots in. | 0:33:42 | 0:33:46 | |
I call it Wobbly because the pastry makes little mounds on top | 0:33:46 | 0:33:51 | |
and I'm making it from a very sweet crust. | 0:33:51 | 0:33:55 | |
And that's what makes the mounds on top of the pastry over the apricots. | 0:33:55 | 0:34:00 | |
So I'm going to do the pastry in a processer. | 0:34:00 | 0:34:03 | |
Could you weigh me the flour, first of all? | 0:34:03 | 0:34:06 | |
You'll need 225g of plain flour | 0:34:06 | 0:34:10 | |
and 100g of icing sugar. | 0:34:10 | 0:34:13 | |
And I want it to be particularly sweet, | 0:34:13 | 0:34:16 | |
because if you have a sweet shortcrust, | 0:34:16 | 0:34:19 | |
it gets brown quicker than a plain shortcrust. | 0:34:19 | 0:34:22 | |
So that can go straight into the processor. | 0:34:22 | 0:34:26 | |
Remember to put the blade in first. | 0:34:26 | 0:34:27 | |
How many time have I done it without a blade in?! | 0:34:27 | 0:34:30 | |
So, in that goes. | 0:34:30 | 0:34:32 | |
Add 100g of cubed butter and blend. | 0:34:32 | 0:34:35 | |
That's really fine, sort of breadcrumb texture. | 0:34:38 | 0:34:41 | |
Sometimes you add water to a sweet shortcrust. | 0:34:41 | 0:34:44 | |
-I'm going to add a whole egg. -OK. | 0:34:44 | 0:34:46 | |
Process, until the mixture starts to come together. | 0:34:46 | 0:34:49 | |
I don't let it go on until the ball actually forms. | 0:34:53 | 0:34:57 | |
I stop it at this and work it together myself. | 0:34:57 | 0:35:00 | |
-That's a good idea. -It gives a better result. | 0:35:00 | 0:35:03 | |
Flour the work surface and bring the mixture together. | 0:35:03 | 0:35:06 | |
Wrap in clingfilm and pop in the fridge to rest. | 0:35:08 | 0:35:11 | |
Right, so, this is our sweet crust pastry, | 0:35:14 | 0:35:19 | |
and I'm going to line the tin with it and put some on top. | 0:35:19 | 0:35:23 | |
This is a 23cm tin... and nine inches. | 0:35:23 | 0:35:28 | |
I write on the bottom in a marker pen, | 0:35:28 | 0:35:31 | |
because when you're in a hurry, you can't find a ruler, | 0:35:31 | 0:35:34 | |
-somebody's borrowed it, and then you know exactly where you are. -OK. | 0:35:34 | 0:35:38 | |
I like a deep rim around the outside, | 0:35:38 | 0:35:41 | |
because you get a better shape, I think. | 0:35:41 | 0:35:44 | |
Roll out the pastry. | 0:35:44 | 0:35:45 | |
Two-thirds for the pie base and the remaining third for the lid. | 0:35:45 | 0:35:50 | |
Nice and thin. That's good. | 0:35:50 | 0:35:51 | |
Then, you put that in like that. | 0:35:51 | 0:35:55 | |
Unfold the pastry base until it covers the sides of the tin, | 0:35:55 | 0:35:58 | |
gently pushing the dough into the flutes. | 0:35:58 | 0:36:01 | |
-See how it takes the shape all the way around? -Yeah. | 0:36:01 | 0:36:05 | |
And, again, I'm pushing it right into the bottom. | 0:36:05 | 0:36:08 | |
-You don't want it to not get into the corners. -Yeah. | 0:36:08 | 0:36:11 | |
So, we've completed that all the way round. | 0:36:11 | 0:36:14 | |
I'm going to just roll out the top, ready. | 0:36:14 | 0:36:16 | |
It's quite an easy one to work with, actually. | 0:36:18 | 0:36:20 | |
The whole thing is very easy. | 0:36:20 | 0:36:22 | |
It's one of my most popular, double-pastry tarts that I make. | 0:36:22 | 0:36:26 | |
Sometimes I put pears in it. Pears go very well. | 0:36:26 | 0:36:30 | |
You can put canned peaches in it, | 0:36:30 | 0:36:32 | |
you can put fresh apricots in. | 0:36:32 | 0:36:35 | |
It takes slightly longer to cook with fresh apricots, | 0:36:35 | 0:36:38 | |
but sadly, fresh apricots are very rarely available. | 0:36:38 | 0:36:42 | |
-It's a very short season. -Yeah. | 0:36:42 | 0:36:44 | |
So, there it is, ready to go on the top. | 0:36:44 | 0:36:46 | |
The bakers had free rein over what filling was to | 0:36:48 | 0:36:51 | |
go into their pies, and not one combination was the same. | 0:36:51 | 0:36:55 | |
I have apple and ginger in there. | 0:36:55 | 0:36:57 | |
I think they go well together, | 0:36:57 | 0:36:58 | |
and in my crust I have pecan and walnuts crushed up | 0:36:58 | 0:37:02 | |
to give it sort of an earthy sort of flavour. | 0:37:02 | 0:37:04 | |
I'm doing an apple pie which has got golden raisins in it. | 0:37:04 | 0:37:09 | |
It's also got pecans and walnuts. | 0:37:09 | 0:37:12 | |
Oh, my God, that smells SO good! | 0:37:12 | 0:37:14 | |
Sweet, buttery appleness! Yum! | 0:37:17 | 0:37:19 | |
Cherry apple! | 0:37:19 | 0:37:22 | |
It's just something that my mum's mum came up with one day | 0:37:22 | 0:37:26 | |
when my brother and I refused to eat rhubarb pie. | 0:37:26 | 0:37:29 | |
She called it cherry apple tart. We lapped it up. | 0:37:29 | 0:37:32 | |
Because cherry apple does sound more appealing to a child than rhubarb. | 0:37:32 | 0:37:36 | |
So, like, a mix of peach and frangipane. | 0:37:37 | 0:37:40 | |
I remove, obviously, the stone, | 0:37:40 | 0:37:42 | |
and then I fill that with a bit of frangipane | 0:37:42 | 0:37:45 | |
and then I place in a whole almond to sort of replicate the stone. | 0:37:45 | 0:37:50 | |
This is a very good way, at Christmas time, | 0:37:54 | 0:37:56 | |
or when you've been icing perhaps a cake, and you've got some | 0:37:56 | 0:38:00 | |
marzipan left, it's a good way of using up that marzipan. | 0:38:00 | 0:38:05 | |
Anything from 150g. | 0:38:05 | 0:38:07 | |
-Depends how much almonds you sort of want in it. -Yeah. | 0:38:07 | 0:38:10 | |
So you grate that. | 0:38:10 | 0:38:12 | |
And this is a white marzipan. | 0:38:12 | 0:38:15 | |
You can use the yellow one if you prefer. | 0:38:15 | 0:38:17 | |
What's the benefit of using all the small pieces? | 0:38:17 | 0:38:19 | |
-Just so it melts better in the pie? -It melts much better. | 0:38:19 | 0:38:23 | |
If you just cut it into pieces, you get uneven lumps. | 0:38:23 | 0:38:27 | |
And it's better just to bother to grate quite a lot. | 0:38:27 | 0:38:29 | |
It's a way of evenly distributing the marzipan, isn't it? | 0:38:29 | 0:38:32 | |
Of course it is, yes. There we are. | 0:38:32 | 0:38:35 | |
Spread out the marzipan evenly in the base of the pie. | 0:38:35 | 0:38:38 | |
And you don't have to bind it with egg or anything. | 0:38:38 | 0:38:41 | |
Just leave it as it is. | 0:38:41 | 0:38:43 | |
Drain two 400g tins of halved apricots | 0:38:43 | 0:38:46 | |
and arrange them on the top. | 0:38:46 | 0:38:49 | |
I'm putting them with the rounded side up. | 0:38:49 | 0:38:52 | |
And there's a reason for that, | 0:38:52 | 0:38:54 | |
because when the pastry goes over the top, | 0:38:54 | 0:38:57 | |
it moulds itself like little mountains. | 0:38:57 | 0:38:59 | |
Moisten the edge of the pastry case and gently place the lid on top. | 0:38:59 | 0:39:04 | |
Then you just go around with your hand, pressing that down. | 0:39:04 | 0:39:08 | |
-It seals it. -It seals it all the way around. | 0:39:08 | 0:39:11 | |
So, there it is. | 0:39:11 | 0:39:12 | |
-No glaze, no fluting. -Really? | 0:39:12 | 0:39:14 | |
Nothing at all. | 0:39:14 | 0:39:16 | |
I just leave that and put it into the oven. | 0:39:16 | 0:39:18 | |
-As it is? -As it is. | 0:39:18 | 0:39:20 | |
So that goes in, 180 degrees centigrade, fan, | 0:39:20 | 0:39:23 | |
for about 30-35 minutes. | 0:39:23 | 0:39:25 | |
Keep an eye on it. | 0:39:25 | 0:39:27 | |
When it came to keeping an eye on their fruit pies, | 0:39:27 | 0:39:31 | |
it was crunch time for the bakers. | 0:39:31 | 0:39:33 | |
Pastry does look a little bit crumbly, | 0:39:35 | 0:39:39 | |
but hopefully that's not too bad a thing. | 0:39:39 | 0:39:42 | |
It looks very nice on top | 0:39:42 | 0:39:44 | |
and I'm just hoping that that's replicated underneath. | 0:39:44 | 0:39:48 | |
So I'm hoping, by boosting up the temperature, it will cook | 0:39:48 | 0:39:52 | |
the pastry quicker and that's what I need, for the pastry to be cooked. | 0:39:52 | 0:39:57 | |
-Is that burning a bit? -I think it might be, you know. | 0:39:57 | 0:40:00 | |
I think that brown stuff is burn. | 0:40:00 | 0:40:02 | |
Ooh, it looks nice. | 0:40:04 | 0:40:05 | |
-Ooh! -Is that some leak? | 0:40:05 | 0:40:06 | |
I think it's just fat. | 0:40:06 | 0:40:08 | |
That bit might be soggy. | 0:40:08 | 0:40:10 | |
Do you know what, it is what it is now. | 0:40:10 | 0:40:12 | |
Looks grand, that, Mary. | 0:40:16 | 0:40:18 | |
It does. It's got a nice crust around the outside. | 0:40:18 | 0:40:21 | |
Each little mound is tinged with pale golden brown. | 0:40:21 | 0:40:25 | |
If the edge begins to catch, | 0:40:25 | 0:40:27 | |
you can always put a little bit of foil around the outside. | 0:40:27 | 0:40:31 | |
Leave the pie to cool, then remove from the tin. | 0:40:31 | 0:40:35 | |
It looks as though it needs a little finish to it. | 0:40:35 | 0:40:37 | |
I could have glazed it, | 0:40:37 | 0:40:38 | |
but what I like to do is just a sifting of icing sugar over the top | 0:40:38 | 0:40:43 | |
and then I'm going to slip that on top... | 0:40:43 | 0:40:44 | |
..and then it's ready to taste. | 0:40:47 | 0:40:48 | |
There it is. | 0:40:50 | 0:40:52 | |
And serve it with clotted cream. | 0:40:52 | 0:40:55 | |
Creme fraiche, I think, goes very well with it. | 0:40:55 | 0:40:58 | |
I'd have that with any type, honestly. | 0:40:58 | 0:41:00 | |
That looks fantastic. I can't wait to try it. | 0:41:00 | 0:41:02 | |
Still a little bit warm, which is fantastic. | 0:41:08 | 0:41:11 | |
And just look at that for a nice brown underneath. | 0:41:11 | 0:41:14 | |
It's beautiful. | 0:41:14 | 0:41:15 | |
The pastry crumbles. | 0:41:19 | 0:41:21 | |
You can taste that marzipan, then you've got that slight... | 0:41:21 | 0:41:24 | |
..tang coming from the apricots. | 0:41:26 | 0:41:28 | |
And then, again, the lid, it's a crispy lid. | 0:41:28 | 0:41:30 | |
And with the cream, actually. That's gorgeous, that. Really tasty. | 0:41:30 | 0:41:35 | |
And now Mary's tip on child friendly, | 0:41:35 | 0:41:39 | |
mess-free cupcake icing. | 0:41:39 | 0:41:41 | |
Children love decorating cakes, but it can be a bit of a messy business. | 0:41:42 | 0:41:47 | |
I usually use something like a piping bag and tube, | 0:41:47 | 0:41:49 | |
but if you haven't got one of those, | 0:41:49 | 0:41:51 | |
you can use something like a ketchup bottle or even mustard, | 0:41:51 | 0:41:56 | |
really well scrubbed out. | 0:41:56 | 0:41:57 | |
And what you do is take the whole lid off and wash it thoroughly | 0:41:57 | 0:42:02 | |
and then fill it with icing. | 0:42:02 | 0:42:04 | |
And the icing wants to be slightly more liquid than usual, | 0:42:04 | 0:42:08 | |
because little hands find it quite difficult to squeeze. | 0:42:08 | 0:42:12 | |
So, do a rose or whatever you like. | 0:42:12 | 0:42:17 | |
And if it's a bit uneven, when it's given to auntie or their best friend, | 0:42:17 | 0:42:23 | |
they'll know that they made it themselves. | 0:42:23 | 0:42:25 | |
There we are, a sort of rose on one. | 0:42:25 | 0:42:27 | |
Let's have a go with a chocolate one. | 0:42:27 | 0:42:29 | |
I find it best to start from the middle and go round, like a snail. | 0:42:29 | 0:42:35 | |
Also doing it with this means you don't get too much icing. | 0:42:35 | 0:42:39 | |
So often when they're doing cupcakes, | 0:42:39 | 0:42:41 | |
there's more icing than there is cake. | 0:42:41 | 0:42:45 | |
So, there we are. | 0:42:45 | 0:42:46 | |
And the other one you could do a face, | 0:42:46 | 0:42:48 | |
they could make noughts and crosses. | 0:42:48 | 0:42:50 | |
The children, grandchildren or your own children | 0:42:50 | 0:42:52 | |
will have such fun doing this. | 0:42:52 | 0:42:54 | |
And no mess. | 0:42:54 | 0:42:56 | |
Just put that to one side | 0:42:56 | 0:42:57 | |
and it's ready to have another go. | 0:42:57 | 0:42:59 | |
Week four's Showstopper tested the bakers on one of the most | 0:43:01 | 0:43:04 | |
notorious of pastries. | 0:43:04 | 0:43:06 | |
It's got to be, please, a filo pastry pie. | 0:43:06 | 0:43:10 | |
The most important thing is that the pastry is made from scratch. | 0:43:10 | 0:43:14 | |
It could be freeform or it could be in a tin, shape it how you want. | 0:43:14 | 0:43:17 | |
-On your marks. -Get set. | 0:43:17 | 0:43:18 | |
Bake! | 0:43:18 | 0:43:20 | |
So, my filo pie is sort of a Moroccan vegetable spicy... | 0:43:26 | 0:43:31 | |
thing. | 0:43:31 | 0:43:33 | |
Almond, rose and raspberry filo pie. | 0:43:33 | 0:43:39 | |
Fresh fig and feta filo flan, | 0:43:39 | 0:43:43 | |
which is a bit of a mouthful. | 0:43:43 | 0:43:44 | |
I'm making spanakopita. | 0:43:44 | 0:43:47 | |
Classic Greek pie | 0:43:47 | 0:43:48 | |
and very delicious it is, too, when it's made right. | 0:43:48 | 0:43:51 | |
With Paul's simple recipe for a Greek spanakopita, | 0:43:51 | 0:43:55 | |
you too can make your own filo pastry at home. | 0:43:55 | 0:43:59 | |
Do you like spinach? | 0:43:59 | 0:44:00 | |
I absolutely love fresh spinach. | 0:44:00 | 0:44:02 | |
I loathe spinach. | 0:44:02 | 0:44:04 | |
But I love making this. | 0:44:04 | 0:44:06 | |
-Do you really? -Yes. | 0:44:06 | 0:44:07 | |
It goes so well with feta. | 0:44:07 | 0:44:09 | |
Yeah, it does. I don't like feta either! | 0:44:09 | 0:44:11 | |
Would you like me to take over? HE LAUGHS | 0:44:11 | 0:44:13 | |
I'll do the filling and you could do the pastry. | 0:44:13 | 0:44:15 | |
But it's a special thing to make. | 0:44:15 | 0:44:17 | |
I don't mind it, actually, wrapped in filo pastry. | 0:44:17 | 0:44:19 | |
It works for me, as a whole deal. | 0:44:19 | 0:44:21 | |
I mean, to be honest, you could put many different things in there, | 0:44:21 | 0:44:24 | |
but the classic thing is spinach and feta. | 0:44:24 | 0:44:26 | |
Now, to start with, I need to make the filo pastry. | 0:44:26 | 0:44:28 | |
Measure out 200g of strong flour. | 0:44:30 | 0:44:34 | |
There's absolutely no rush at all(!) | 0:44:34 | 0:44:37 | |
I'm shaking like mad! | 0:44:37 | 0:44:39 | |
Thank you very much indeed. | 0:44:39 | 0:44:41 | |
And to this I'm going to add a little pinch of salt. | 0:44:41 | 0:44:44 | |
-That was a jolly good pinch! I would approve of that. -OK! | 0:44:44 | 0:44:48 | |
And then after that, I'm going to add some olive oil to this. | 0:44:48 | 0:44:51 | |
Add a tablespoon of olive oil, | 0:44:51 | 0:44:53 | |
and you'll need around 120ml of warm water. | 0:44:53 | 0:44:57 | |
Have you ever made filo, Mary? You must have done. | 0:44:57 | 0:44:59 | |
I have made it when I was at college, and it was an hilarious time. | 0:44:59 | 0:45:04 | |
We threw it about, we got there in the end, | 0:45:04 | 0:45:08 | |
but I've never been tempted to make it since. | 0:45:08 | 0:45:10 | |
Yes. Pour the water in, I'm just going to hold some back. | 0:45:10 | 0:45:14 | |
Add a little at a time, until the dough comes together. | 0:45:14 | 0:45:17 | |
So what I'm going to do is just turn it round the bowl, | 0:45:17 | 0:45:20 | |
get all these ingredients to start binding together. | 0:45:20 | 0:45:23 | |
It's quite a smooth, glossy dough, this. | 0:45:23 | 0:45:26 | |
It's got no rising agent in it, as such. | 0:45:26 | 0:45:28 | |
A little bit more in there. But this thing's going to really stretch. | 0:45:28 | 0:45:31 | |
You have to work at this dough to get it quite glutinous, | 0:45:31 | 0:45:34 | |
quite stretchy. | 0:45:34 | 0:45:35 | |
So, all I've done now is bring it together in a ball. | 0:45:35 | 0:45:38 | |
I'm going to work that now for a bit. | 0:45:38 | 0:45:40 | |
In about 1966, filo pastry came and we could buy it in the shops, | 0:45:40 | 0:45:45 | |
and I can remember going out | 0:45:45 | 0:45:46 | |
and seeing this pastry being made here for the first time in England. | 0:45:46 | 0:45:51 | |
-Yeah. -And there were huge great rollers, like a mangle, | 0:45:51 | 0:45:55 | |
and the factory had all women in doing it, and it went through | 0:45:55 | 0:46:00 | |
all these mangles, and there were still people turning those, | 0:46:00 | 0:46:04 | |
and that was about 1966, '67, | 0:46:04 | 0:46:07 | |
and it became available in all the shops. | 0:46:07 | 0:46:10 | |
It is, obviously, easy to just go to the shop and buy some. | 0:46:10 | 0:46:12 | |
It's already layered, it's wafered and it's ready and it IS good. | 0:46:12 | 0:46:15 | |
The quality of the stuff that you can buy is good. | 0:46:15 | 0:46:17 | |
But it's also good and interesting to try it yourself. | 0:46:17 | 0:46:21 | |
You work it exactly the same way as you do a bread dough, | 0:46:21 | 0:46:24 | |
but because it's so small, it's easy to control. | 0:46:24 | 0:46:26 | |
All I'm doing is flattening it down and then rolling up. | 0:46:26 | 0:46:31 | |
And what you need to do is rest it in a fridge. | 0:46:31 | 0:46:34 | |
Realistically, you want to leave it in there for at least an hour. | 0:46:34 | 0:46:37 | |
What's happened is all the gluten strands | 0:46:37 | 0:46:39 | |
have bonded together quite tightly. | 0:46:39 | 0:46:40 | |
As it sits in the fridge, it just releases, so you've got more... | 0:46:40 | 0:46:44 | |
You know, you've got more chance to spread it out | 0:46:44 | 0:46:47 | |
and stretch it for as long as you can. | 0:46:47 | 0:46:48 | |
So at the moment, I'm happy with that. | 0:46:48 | 0:46:51 | |
It's smooth, it's elastic, now that it's got some tension. | 0:46:51 | 0:46:54 | |
So, what I'm going to do is just wrap it up and pop it in the fridge. | 0:46:54 | 0:46:57 | |
And leave to rest for a minimum of one hour. | 0:46:57 | 0:47:01 | |
The bakers had their own ways of working the dough, | 0:47:04 | 0:47:07 | |
but the aim was to make it stretchy, smooth and malleable. | 0:47:07 | 0:47:11 | |
It's not only therapeutic, | 0:47:11 | 0:47:12 | |
you can take some of your frustrations out on it. | 0:47:12 | 0:47:15 | |
Show us your technique, then, Ruby! | 0:47:15 | 0:47:17 | |
I'm scared I'm going to end up hitting one of you! | 0:47:17 | 0:47:19 | |
That's all right. Do it in front of Mary, it's fine. | 0:47:19 | 0:47:22 | |
-MEL: -Ooh, she's got a good slap, Mary, hasn't she? | 0:47:22 | 0:47:24 | |
Go on, you have a go, Mary. | 0:47:24 | 0:47:26 | |
You are rotten! | 0:47:26 | 0:47:27 | |
-MEL: -Come on, Bez! | 0:47:27 | 0:47:28 | |
Ooh, it's cold! | 0:47:28 | 0:47:30 | |
THEY LAUGH | 0:47:30 | 0:47:32 | |
Go on, give it a good slapping, Mary! Go on! | 0:47:33 | 0:47:35 | |
-There is steel in those arms! -Blue steel! | 0:47:37 | 0:47:39 | |
OK, Mary, now I'm going to start to create the filling. | 0:47:44 | 0:47:47 | |
Could you pass me that large bowl of spinach, please? | 0:47:47 | 0:47:49 | |
This is obviously fresh. | 0:47:49 | 0:47:50 | |
And that will wilt down to next to nothing. | 0:47:50 | 0:47:52 | |
-Down to virtually nothing. -How much is in there? | 0:47:52 | 0:47:55 | |
There's 900g, so a couple of big bags in there. | 0:47:55 | 0:47:57 | |
So I've got a pan here that's getting hot. | 0:47:57 | 0:47:59 | |
You literally just grab all your spinach. | 0:47:59 | 0:48:01 | |
And, of course, that's freshly washed | 0:48:01 | 0:48:03 | |
so the water that's around it, that's all you, need isn't it? | 0:48:03 | 0:48:05 | |
That will create enough steam. | 0:48:05 | 0:48:06 | |
And, again, the moisture's inside the leaves. | 0:48:06 | 0:48:09 | |
Now, literally, you leave that. | 0:48:09 | 0:48:11 | |
A couple of minutes, it'll start to steam, | 0:48:11 | 0:48:13 | |
and then it will sweat down. | 0:48:13 | 0:48:15 | |
Once it's sweated down, we can drain it and prepare it | 0:48:15 | 0:48:17 | |
and mix it with the feta. | 0:48:17 | 0:48:18 | |
OK, Mary. There we have it. There's our wilted spinach. | 0:48:24 | 0:48:28 | |
What I'm going to do is just grab this lot. | 0:48:29 | 0:48:32 | |
I'm going to pass it through here | 0:48:32 | 0:48:33 | |
and try and get as much liquid out of here as possible. | 0:48:33 | 0:48:38 | |
Using the back of a spoon, squeeze the liquid out of the spinach. | 0:48:38 | 0:48:42 | |
Because what you don't want to do is | 0:48:42 | 0:48:43 | |
when you actually come to roll this thing up in the filo pastry, | 0:48:43 | 0:48:46 | |
to have all that liquid inside when you do it. | 0:48:46 | 0:48:49 | |
Place onto kitchen roll to soak up any excess. | 0:48:49 | 0:48:53 | |
Well, that's pretty dry now. | 0:48:54 | 0:48:56 | |
It is there. I think it's nearly there. | 0:48:56 | 0:48:59 | |
Put the spinach into a bowl, adding the zest of a lemon. | 0:48:59 | 0:49:02 | |
Little bit of seasoning in there. | 0:49:02 | 0:49:03 | |
The spinach is going to have an inherent flavour, | 0:49:03 | 0:49:06 | |
but obviously, you need to highlight that flavour as well. | 0:49:06 | 0:49:09 | |
The lemon's going to cut through this. | 0:49:09 | 0:49:11 | |
And I'm going to add a little bit of nutmeg. | 0:49:11 | 0:49:14 | |
Now, that lemon, don't let's waste it. | 0:49:14 | 0:49:16 | |
We could just put a bit of clingfilm round it, | 0:49:16 | 0:49:18 | |
put it in the fridge and perhaps use it for lemon drizzle cake or | 0:49:18 | 0:49:21 | |
a slice of lemon in gin and tonic. | 0:49:21 | 0:49:23 | |
Gin and tonic! I knew it would come round to that somewhere! | 0:49:23 | 0:49:26 | |
Nearly everything in there. The last thing we're going to add... | 0:49:26 | 0:49:29 | |
actually, can you pass me an egg over there, please? | 0:49:29 | 0:49:31 | |
And the egg will be the binding agent in this. | 0:49:31 | 0:49:33 | |
Thank you very much indeed. | 0:49:33 | 0:49:35 | |
And that will make the whole mixture set. | 0:49:38 | 0:49:40 | |
Yes, exactly. | 0:49:40 | 0:49:41 | |
And then, finally, we're going to break up some pieces of this | 0:49:41 | 0:49:45 | |
beautiful feta. | 0:49:45 | 0:49:48 | |
Do you like feta? | 0:49:48 | 0:49:49 | |
I love it. | 0:49:49 | 0:49:51 | |
This is about 200g of the stuff. | 0:49:51 | 0:49:53 | |
Carry on just crumbling it in. | 0:49:53 | 0:49:54 | |
I'm going to get my hands in there | 0:49:54 | 0:49:56 | |
and just mix all the ingredients together. | 0:49:56 | 0:49:58 | |
I love doing jobs like this, especially mucky jobs. | 0:49:58 | 0:50:00 | |
This is going to be the main body of the filo pastry. | 0:50:00 | 0:50:05 | |
OK, that's our ingredients for the filling finished. | 0:50:08 | 0:50:10 | |
All we've got to prepare now is the pastry. | 0:50:10 | 0:50:12 | |
A winning filo pastry should be rolled thin enough to read | 0:50:15 | 0:50:17 | |
a newspaper through. | 0:50:17 | 0:50:19 | |
So, I've got my home-made broomstick that my dear husband did for me. | 0:50:19 | 0:50:23 | |
I sent him to the garden centre one morning. | 0:50:23 | 0:50:26 | |
What I do like about this is the fact that it's quite long, | 0:50:26 | 0:50:28 | |
so when the sheet gets bigger, | 0:50:28 | 0:50:30 | |
you know you've got an even thickness to the pastry. | 0:50:30 | 0:50:34 | |
My battle's going well at the moment. I am defeating filo. | 0:50:34 | 0:50:39 | |
What I'm finding is that it takes me roughly going on two hours | 0:50:40 | 0:50:44 | |
to get all of these rolled out, so I need to crack on, really. | 0:50:44 | 0:50:48 | |
Here we go, Mary. We've got the pastry | 0:50:53 | 0:50:54 | |
that's been resting in the fridge for at least an hour. | 0:50:54 | 0:50:57 | |
It's nice and cold, and it's quite relaxed now as well. | 0:50:57 | 0:51:00 | |
Because what I'm about to do to it is alter its world. | 0:51:00 | 0:51:05 | |
I'm going to stick it through this pasta machine. | 0:51:05 | 0:51:07 | |
I think that's a brilliant idea, | 0:51:07 | 0:51:08 | |
because a lot of people have got that tucked in the cupboard. | 0:51:08 | 0:51:11 | |
Pasta machines are quite simple to use. | 0:51:11 | 0:51:12 | |
I mean, they are very useful, but no-one actually uses them a lot. | 0:51:12 | 0:51:17 | |
It is one of those things that you just leave in the cupboard. | 0:51:17 | 0:51:19 | |
A second use for it, excellent! | 0:51:19 | 0:51:21 | |
Here's my dough. | 0:51:21 | 0:51:23 | |
Just put a little bit of cornflour in it. | 0:51:23 | 0:51:25 | |
I'm going to divide this dough into five pieces. | 0:51:25 | 0:51:30 | |
It's like plaiting a loaf. | 0:51:30 | 0:51:31 | |
If I start taking this through on its highest setting at the moment... | 0:51:31 | 0:51:36 | |
Take it through again. | 0:51:36 | 0:51:38 | |
When you say "the highest setting", | 0:51:38 | 0:51:40 | |
you mean as thin as it can go or as wide as it can go? | 0:51:40 | 0:51:43 | |
No, this is the widest, this is the widest. | 0:51:43 | 0:51:45 | |
You know, the thickest it will allow through. | 0:51:45 | 0:51:47 | |
So, take it through a couple of times. | 0:51:47 | 0:51:49 | |
And then begin slowly to take it down to three, | 0:51:51 | 0:51:55 | |
take it through again and again. | 0:51:55 | 0:51:59 | |
Take it down. | 0:51:59 | 0:52:01 | |
So what you do is begin to stretch the dough this way. | 0:52:01 | 0:52:05 | |
You can see, it's like a strudel. | 0:52:05 | 0:52:07 | |
You know when you're working with a strudel, | 0:52:07 | 0:52:09 | |
the strudel itself, you should be able to read a newspaper through it. | 0:52:09 | 0:52:13 | |
And as I gently stretch that... | 0:52:13 | 0:52:15 | |
Shall I go and get a newspaper for you to have a read? | 0:52:15 | 0:52:20 | |
-HE LAUGHS -Can you hold that side there? | 0:52:20 | 0:52:23 | |
If you could just begin to stretch it this way. | 0:52:23 | 0:52:26 | |
Do you know, it feels like silk. | 0:52:26 | 0:52:28 | |
Yeah, I know. It's got no yeast in it, | 0:52:28 | 0:52:31 | |
so it's got nothing forcing air into it. | 0:52:31 | 0:52:34 | |
What we're doing is gently taking this out, | 0:52:34 | 0:52:39 | |
taking out the sides first. | 0:52:39 | 0:52:41 | |
And then what I'm going to do is just pull out the interior as well. | 0:52:41 | 0:52:45 | |
Nice and gently. As you can see, it's not ripping at the moment, | 0:52:45 | 0:52:48 | |
and if you do it gently and just wobble it, | 0:52:48 | 0:52:51 | |
you're enticing it to come out. | 0:52:51 | 0:52:53 | |
And you see how thin that's getting now. | 0:52:56 | 0:52:58 | |
You can actually start to see the bench through it, you know? | 0:52:58 | 0:53:01 | |
Repeat the rolling out process with the remaining dough | 0:53:07 | 0:53:09 | |
to make five layers. | 0:53:09 | 0:53:11 | |
How would you do it if you hadn't got a pasta machine? | 0:53:11 | 0:53:13 | |
Rolling pin. Rolling pin and plenty of cornflour. | 0:53:13 | 0:53:17 | |
And just literally bear with it | 0:53:17 | 0:53:18 | |
and just stretch, stretch, stretch all the time. | 0:53:18 | 0:53:21 | |
Brush each layer with melted butter before placing the next on top. | 0:53:21 | 0:53:25 | |
So, it's very flexible, isn't it? | 0:53:28 | 0:53:30 | |
It is. Even with the five layers on now. | 0:53:30 | 0:53:32 | |
I'm just going to put a bit of extra butter on it. | 0:53:32 | 0:53:34 | |
OK, so we've coated that in butter | 0:53:35 | 0:53:38 | |
and I think we're good to go with the filling. | 0:53:38 | 0:53:40 | |
The bakers' ambitions were high | 0:53:42 | 0:53:44 | |
when it came to their filo Showstoppers, | 0:53:44 | 0:53:46 | |
with Ali trying to impress on a grand scale. | 0:53:46 | 0:53:49 | |
Ali, do you need all of that bench?! | 0:53:49 | 0:53:51 | |
The thing is, mine is two metres long. | 0:53:51 | 0:53:54 | |
I'll see what I can do, don't worry. Thanks, Ali. | 0:53:54 | 0:53:56 | |
-Sorry, Kimberly. -No worries. | 0:53:56 | 0:53:58 | |
This is all part of the DVD you'll be releasing. | 0:53:58 | 0:54:01 | |
This my baking fitness DVD! | 0:54:01 | 0:54:02 | |
Filo Yourself Thin! | 0:54:02 | 0:54:04 | |
Last one! Oh, dear! I thought I'd never get to the bottom of this! | 0:54:04 | 0:54:08 | |
This is the most complicated bit. | 0:54:08 | 0:54:10 | |
That is one large sort of filo snake you need to wrangle. | 0:54:10 | 0:54:14 | |
-Yes! -Yeah! | 0:54:14 | 0:54:15 | |
Now we bring the filling in, which is here. | 0:54:17 | 0:54:21 | |
Pile the spinach mixture onto the pastry in an even line. | 0:54:21 | 0:54:26 | |
What I'm going to do is just gently fold over the ends | 0:54:26 | 0:54:30 | |
just to seal it up slightly. | 0:54:30 | 0:54:31 | |
And what I'm going to do is just roll over the top. | 0:54:31 | 0:54:34 | |
Again, that puts a little bit of stretch on it as well. | 0:54:34 | 0:54:38 | |
It's a bit like doing the swiss roll at this stage, you know? | 0:54:38 | 0:54:41 | |
Just going to stretch... | 0:54:41 | 0:54:43 | |
Hold the dough and just gently tease it there. | 0:54:45 | 0:54:48 | |
Now we need...I'm just going to move that paper. | 0:54:49 | 0:54:53 | |
-Give it to me. I'll have it up this end. -Thank you. | 0:54:53 | 0:54:55 | |
What I'm going to do is just coil this whole thing up. | 0:54:58 | 0:55:01 | |
The end bit, just tuck it underneath. | 0:55:05 | 0:55:07 | |
Brush it with some more butter. | 0:55:08 | 0:55:11 | |
Could you get an egg for me, please? | 0:55:11 | 0:55:14 | |
I just need a beaten egg as well. | 0:55:14 | 0:55:15 | |
All right. So it's butter AND egg? | 0:55:15 | 0:55:19 | |
Yeah. You want that strong colour. | 0:55:19 | 0:55:21 | |
You want that really dark colour on top, | 0:55:21 | 0:55:23 | |
and it will give a slight crispiness to it as well. | 0:55:23 | 0:55:25 | |
For me, there's only one ingredient that's fantastic to go in there | 0:55:25 | 0:55:30 | |
and that's sesame seed. | 0:55:30 | 0:55:31 | |
Those are untoasted? | 0:55:31 | 0:55:33 | |
Untoasted, it'll roast in the oven. | 0:55:33 | 0:55:34 | |
So a good drizzle of sesame seeds on the top. | 0:55:34 | 0:55:39 | |
Here we've got our spanakopita to go in the oven. | 0:55:41 | 0:55:43 | |
We set the oven to 190, fan, | 0:55:43 | 0:55:45 | |
and this will go in for about 35 to 40 minutes. | 0:55:45 | 0:55:49 | |
Beautiful golden brown. | 0:55:49 | 0:55:51 | |
There we have it, Mary. | 0:55:58 | 0:56:00 | |
That looks absolutely wonderful. | 0:56:00 | 0:56:02 | |
It's a bit hot. So, what I need to do... | 0:56:02 | 0:56:05 | |
Very hot, lovely and crispy. | 0:56:05 | 0:56:06 | |
I quite understand why you put that butter AND egg on top. | 0:56:06 | 0:56:10 | |
It gives a lovely colour. | 0:56:10 | 0:56:11 | |
-What I'm going to do is place it straight onto this. -Right. | 0:56:11 | 0:56:15 | |
The smell is lovely! | 0:56:17 | 0:56:19 | |
Smell, you can smell the feta, the melted feta, the spinach. | 0:56:19 | 0:56:22 | |
Gorgeous colour. | 0:56:22 | 0:56:23 | |
It's crispy, it's got loads of layers, full of butter, | 0:56:23 | 0:56:27 | |
topped with beautiful sesame seeds. | 0:56:27 | 0:56:29 | |
That will be delicious. | 0:56:29 | 0:56:31 | |
I can't wait! | 0:56:31 | 0:56:32 | |
Here we go, then, Mary. | 0:56:35 | 0:56:36 | |
Oh, I like that. I really like that. | 0:56:41 | 0:56:44 | |
One of the things that I think really lifts it is the lemon. | 0:56:44 | 0:56:48 | |
That lemon that's inside as well with the spinach | 0:56:48 | 0:56:51 | |
and feta, I think is gorgeous. | 0:56:51 | 0:56:52 | |
Just look at that! Conker-brown underneath, really good. | 0:56:52 | 0:56:57 | |
And I can see all the layers. Lovely. | 0:56:57 | 0:56:59 | |
Do you think it's better than the shop-bought filo? | 0:56:59 | 0:57:02 | |
-Paul Hollywood's, every time. -Good! | 0:57:02 | 0:57:05 | |
Well, that's all our bakes done there, Mary, | 0:57:05 | 0:57:06 | |
so we're going to be back next time | 0:57:06 | 0:57:08 | |
and we're actually going to be hitting some very tricky bakes. | 0:57:08 | 0:57:11 | |
We'll have to do some practising. | 0:57:11 | 0:57:13 | |
Do you know what, I don't know why I'm using a fork. | 0:57:13 | 0:57:16 | |
It one of those things that you just use your hands for, you know? | 0:57:16 | 0:57:19 | |
Next time, Mary and Paul take on | 0:57:21 | 0:57:23 | |
five more of the challenges that they set the bakers. | 0:57:23 | 0:57:27 | |
Right, that's absolutely perfect. | 0:57:27 | 0:57:30 | |
Gosh, rich and indulgent! | 0:57:30 | 0:57:32 | |
But why not, every so often? | 0:57:32 | 0:57:34 | |
Our lord and lady of the kitchen will take you through their | 0:57:35 | 0:57:38 | |
favourite Signatures, Technical and Showstoppers, step by step... | 0:57:38 | 0:57:43 | |
Now I'm going to show you how to do it myself - PROPERLY! | 0:57:43 | 0:57:46 | |
..offering all the hints and tips, | 0:57:46 | 0:57:48 | |
so that you can achieve baking excellence at home, every time. | 0:57:48 | 0:57:53 | |
Well?! | 0:57:53 | 0:57:54 | |
It feels very naughty, and I'm enjoying every mouthful. | 0:57:54 | 0:57:58 | |
Paul reveals his own recipe for sourdough starter, | 0:57:58 | 0:58:01 | |
and Mary shows us how to make creamy, fresh butter. | 0:58:01 | 0:58:06 | |
Join us next time for The Great British Bake Off Masterclass. | 0:58:06 | 0:58:09 | |
I can't wait to see that sliced straight through the cherries. | 0:58:09 | 0:58:14 | |
Lovely! | 0:58:14 | 0:58:15 | |
Subtitles by Red Bee Media Ltd | 0:58:36 | 0:58:40 |