0:00:02 > 0:00:06You probably know there are two things that we love in this world...
0:00:06 > 0:00:08Biking and baking.
0:00:08 > 0:00:15- So, we've decided to combine them... - In an epic 5,000-mile Bakeation.
0:00:16 > 0:00:21We've got off to a flyer in Norway, with some truly spectacular baking.
0:00:21 > 0:00:24- That's the best bread I've ever tasted.- That is extraordinary.
0:00:24 > 0:00:28And the second leg of our journey promises to be even better.
0:00:28 > 0:00:29Bravo!
0:00:29 > 0:00:33This week, we're tackling the Low Countries - the Netherlands...
0:00:33 > 0:00:36- Belgium...- ..and Luxembourg.
0:00:36 > 0:00:39Three countries, one epic journey.
0:00:39 > 0:00:42Plop, plop. Every plop you hear, there's two!
0:00:42 > 0:00:44And that's only the second leg, dude -
0:00:44 > 0:00:47we've still got Germany and Eastern Europe...!
0:00:47 > 0:00:48Ooh!
0:00:48 > 0:00:51Austria, Italy and France!
0:00:51 > 0:00:52- C'est magnifique!- Oui!
0:00:52 > 0:00:55Before finally hitting Spain.
0:00:55 > 0:00:57We love you more than you'll ever know!
0:00:57 > 0:01:00It's a good job it's not just us doing the cooking!
0:01:00 > 0:01:04You see, we're on the hunt for some of the world's best bakers...
0:01:04 > 0:01:06Wherever we might find them.
0:01:06 > 0:01:10So saddle up for the next leg of our spectacular...
0:01:10 > 0:01:13BOTH: Bakeation!
0:01:17 > 0:01:19Here we are then, Si.
0:01:19 > 0:01:23Week two, and we're heading into the Low Countries - Netherlands,
0:01:23 > 0:01:27Belgium and Luxembourg, for a baking extravaganza!
0:01:27 > 0:01:30Three countries and three distinct baking traditions.
0:01:30 > 0:01:32Dutch baking, influenced by the fact
0:01:32 > 0:01:35that they've ruled the spice trade for 100 years.
0:01:35 > 0:01:38But after one too many wars with us Brits, the spice trail
0:01:38 > 0:01:41lost its, well, spice, and local ingredients
0:01:41 > 0:01:43once again came back into fashion.
0:01:43 > 0:01:46And Belgium has been invaded by just about everybody -
0:01:46 > 0:01:49the Romans, the Vikings, the Spanish -
0:01:49 > 0:01:53so their baking is a mix of all those influences.
0:01:53 > 0:01:55Well, that and chocolate!
0:01:55 > 0:01:59Finally, in Luxembourg, the baking reflects their geography,
0:01:59 > 0:02:02bordered as they are by France and Germany.
0:02:02 > 0:02:06It could all could make for a very unconventional trip.
0:02:06 > 0:02:10Woh! New country, new bike... Ooh! New haircut!
0:02:10 > 0:02:13- You're looking good, dude, looking good!- I thank you!
0:02:13 > 0:02:15Here we are!
0:02:15 > 0:02:18The Netherlands!
0:02:18 > 0:02:20Then on to Belgium.
0:02:20 > 0:02:24- And then, we go to Luxembourg, don't we?- I've so been
0:02:24 > 0:02:27looking forward to coming back to the Low Countries,
0:02:27 > 0:02:30especially Belgium - some people say it's boring...
0:02:30 > 0:02:32Boring? Belgium? How dare they?!
0:02:32 > 0:02:36What do you think of, though, when you think of the Netherlands?
0:02:36 > 0:02:37You think of clogs, don't you?
0:02:37 > 0:02:40You think of tulips, chocolate sprinkles,
0:02:40 > 0:02:43a pretty good football team - but by all accounts, you see,
0:02:43 > 0:02:46- they've got quite a good baking tradition as well.- They have.
0:02:46 > 0:02:50- Anyway, we're just here, Kingy, near Enkhuizen.- Oh!
0:02:50 > 0:02:54Then let's ride on to Volendam, meet an old mate, Eric the Viking.
0:02:54 > 0:02:57You can't come here without seeing a windmill,
0:02:57 > 0:02:59and around Rotterdam, there are hundreds!
0:02:59 > 0:03:04- Well, that'll be good then.- Yeah. - And then, we go on to Belgium.
0:03:04 > 0:03:08Now what's Belgium famous for? Tintin, Poirot...
0:03:08 > 0:03:09and chocolate.
0:03:09 > 0:03:13In Bruges, we'll meet somebody who likes to shock with his choc.
0:03:13 > 0:03:16He does chocolate with beetroot, smoked salmon, tequila -
0:03:16 > 0:03:18even chocolate that you can snort!
0:03:18 > 0:03:20- That's wrong.- Strange.
0:03:20 > 0:03:23That would be enough for mere mortals,
0:03:23 > 0:03:26- but our journey doesn't end there, does it?- Oh, no!- What?!
0:03:26 > 0:03:30- We go to the wonderful place that's Luxembourg.- Yeah!
0:03:30 > 0:03:32Luxembourg is famous for, er...
0:03:32 > 0:03:35What's Luxembourg famous for?
0:03:35 > 0:03:37I had a really nice pie there once.
0:03:37 > 0:03:41You know, with like Riesling wine and pork - it was all right.
0:03:41 > 0:03:45Don't forget, we've got three expert bakers to meet, too,
0:03:45 > 0:03:49- and one's got a Michelin star, don't you know?- Oh, fancy!
0:03:49 > 0:03:53- So we've got six days and three countries.- Right, let's away!- Ooh!
0:03:53 > 0:03:55Ooh! Mega lekker!
0:03:58 > 0:04:01So our Low Countries journey really starts here.
0:04:01 > 0:04:04Three countries in six days is a big ask, but we want to get to
0:04:04 > 0:04:08Vianden Castle in Luxembourg by the end of the week.
0:04:08 > 0:04:11We start our hunt for Dutch baking
0:04:11 > 0:04:13in the old fishing village of Volendam.
0:04:13 > 0:04:15I hope it's not too frugal!
0:04:15 > 0:04:18Hope it's easy to find and all, mate, I'm starving!
0:04:18 > 0:04:20I've arranged to meet an old Dutch mate of mine
0:04:20 > 0:04:23who I've not seen for 13 years - Eric the Viking.
0:04:23 > 0:04:27Here, do Vikings know much about Dutch baking, then?
0:04:27 > 0:04:30Well, he always liked pies when I knew him!
0:04:30 > 0:04:32# Oh, I do like to be beside the seaside... #
0:04:32 > 0:04:35- Will you recognise him? - Well, he's huge.
0:04:35 > 0:04:38- See what I mean? - That's... Is that him? Ah!
0:04:38 > 0:04:41- Hey! Eric! Nice to see you. - How are you doing?
0:04:41 > 0:04:45- How are you, man? I've heard a lot about you.- You, too.
0:04:45 > 0:04:47It's very good of you to meet us.
0:04:47 > 0:04:50- We want to know about Dutch baking, and you're the man...- Baking?
0:04:50 > 0:04:53'Looking a bit blank for a man who's lived in Holland all his life.
0:04:53 > 0:04:56'Maybe he's suffering from a frugal baking tradition?!
0:04:56 > 0:05:00'He doesn't look like it. Now he's going on the offensive...'
0:05:00 > 0:05:04- You're not famous, you English, for your cooking, are you?- Ha!
0:05:04 > 0:05:07We could have a bit of a problem!
0:05:07 > 0:05:12- They've not changed since the spice wars! How dare you?!- How dare you?!
0:05:12 > 0:05:16'We're going to fall out if I don't find something to eat soon.
0:05:16 > 0:05:19'Fear not, my friend, I smell baking. Well sort of...'
0:05:19 > 0:05:22- P-p-p... Poffertjes!- Oh, wow! - They've got waffles, too.
0:05:22 > 0:05:25- Hello. - All right, you guys.
0:05:25 > 0:05:28My English friends are looking for really Dutch things.
0:05:28 > 0:05:32- Ah, poffertjes, they're little pancakes.- Yeah?- I make it for you.
0:05:32 > 0:05:35- Oh, great! - That'd be brilliant.
0:05:35 > 0:05:38Wow! He's fast.
0:05:38 > 0:05:41- Look at them all puffing up. - They're a very nice colour.
0:05:41 > 0:05:44- Called poffertjes because they puff up!- Yeah!
0:05:44 > 0:05:47- It smells good, though.- It does smell good, doesn't it?- Yeah.
0:05:47 > 0:05:50It's nice, you stand, wait for your poffertjes,
0:05:50 > 0:05:51- have a bit of a chat...- Oh, look!
0:05:51 > 0:05:55'I know little pancakes aren't strictly baked,
0:05:55 > 0:05:59'but they do use some of the same ingredients - flour, eggs and milk.
0:05:59 > 0:06:01'Dude, we're clutching at straws here.'
0:06:01 > 0:06:04- Poffertjes.- Poffertjes....
0:06:06 > 0:06:09- They're good.- Shrove Tuesday all over again, isn't it?
0:06:09 > 0:06:15'Served with butter and icing sugar, they're a very popular Dutch snack.'
0:06:15 > 0:06:17A bit of lemon juice on them, be lovely!
0:06:17 > 0:06:20- Don't be shy, you can have mine, too. - Oh, thank you.- Nice!
0:06:20 > 0:06:24I did pinch yours actually, when you weren't looking.
0:06:24 > 0:06:28Volendam is a fishing village turned tourist town.
0:06:28 > 0:06:31It reminds me of a Dutch Blackpool.
0:06:31 > 0:06:33It has its tacky bits, I'll give you that.
0:06:33 > 0:06:35What do you reckon, boys?!
0:06:35 > 0:06:38- Come on, Eric!- I still have to work in this country, you know!
0:06:38 > 0:06:42- Spoilsport! - Yeah, well. Have fun!
0:06:44 > 0:06:47It's just something everyday Dutch folks do
0:06:47 > 0:06:49when they come to the seaside, you know?
0:06:49 > 0:06:52- Could you dress us up as women, please?- Really? Yeah, sure.
0:06:52 > 0:06:55- Do you know anything about Dutch baking?- Dutch baking?
0:06:55 > 0:06:59- Baking - cakes, bread and stuff. - Traditional...?- No, not really.
0:06:59 > 0:07:03- # A mouse lived in an a windmill in old Amsterdam... # - Is this really happening?
0:07:03 > 0:07:06You would make an appalling transvestite.
0:07:06 > 0:07:08# He sang every morning how lucky I am... #
0:07:08 > 0:07:11- Are they real? - No, they're lovely, them!
0:07:11 > 0:07:14# In a windmill in old Amsterdam... #
0:07:14 > 0:07:18You know, Kingy, there's one thing the BBC can say about us.
0:07:18 > 0:07:22- What?- That we don't go in for, like, national stereotyping, do we?
0:07:22 > 0:07:24- No.- No, never. - Not in any way, shape or form.
0:07:24 > 0:07:28We always look for, like, the hidden Holland.
0:07:28 > 0:07:31# They're going clip, clippity clop on the stairs
0:07:31 > 0:07:33# Oh, yeah
0:07:33 > 0:07:37# This mouse he got lonesome He took him a wife
0:07:37 > 0:07:42- # A windmill... #- Big smile in the camera - here he comes... OK!
0:07:42 > 0:07:44That's not a big smile!
0:07:44 > 0:07:45That's better!
0:07:45 > 0:07:47Ha-ha-ha-ha!
0:07:47 > 0:07:49Thank you!
0:07:49 > 0:07:51Very nice!
0:07:51 > 0:07:54# I saw a mouse, where? There on the stair... #
0:07:54 > 0:07:56Is it just me?
0:07:58 > 0:08:00Oh, no!
0:08:00 > 0:08:03Are we destroying these once we've looked at them?
0:08:03 > 0:08:05No, it's a souvenir!
0:08:07 > 0:08:10Do you like Rembrandt's mother?!
0:08:10 > 0:08:12- Dude, we've been mates for 20 years. - Yep.
0:08:12 > 0:08:16- But we're ugly, aren't we? Do you know what I mean?- Yep!
0:08:16 > 0:08:19# There once was a windmill in old Amsterdam
0:08:19 > 0:08:23# A little mouse in the windmill How lucky I am...
0:08:23 > 0:08:26# I saw a mouse, where?
0:08:26 > 0:08:28# There on the stair... #
0:08:28 > 0:08:30Interesting first day in the Low Countries, dude.
0:08:30 > 0:08:34Yep. Not brimming with baking. We'll make up for that tomorrow.
0:08:34 > 0:08:36But now we're heading for the coast at Scheveningen,
0:08:36 > 0:08:39and a splendid-sounding hotel.
0:08:39 > 0:08:41What a building, eh?
0:08:41 > 0:08:43Ooh! Lekker!
0:08:43 > 0:08:47- Oh, man, that's fantastic. - Born to it, mate. Oh! Born to it.
0:08:47 > 0:08:49This is it.
0:08:49 > 0:08:52Shall we take our helmets off or shall we just go in all butch?
0:08:53 > 0:08:57'Do you promise I can have a Dutch apple pie tomorrow then, dude?
0:08:57 > 0:09:00- 'Yeah. Promise, mate.' - SEAGULLS SCREECH
0:09:03 > 0:09:06It's our second day in the Netherlands,
0:09:06 > 0:09:11and we're at the seaside! The sun is shining, the stars are out...
0:09:11 > 0:09:13That's Elton John and Bryan Adams, you know.
0:09:13 > 0:09:18- So who's she carving now then, smarty pants? The Animals?- Oh!
0:09:18 > 0:09:21# I've been driving all night and my hand's wet on the wheel... #
0:09:21 > 0:09:26This trip is meant to be about baking, but there hasn't been much.
0:09:26 > 0:09:29- We want to know about Dutch baking. - Baking?- Baking?
0:09:29 > 0:09:32- Yeah - cakes, bread and stuff. - No, not really.
0:09:32 > 0:09:36Luckily, we've heard about a great little bakery
0:09:36 > 0:09:38on the outskirts of The Hague.
0:09:38 > 0:09:42This is Fred's place. Apparently he bakes everything in here by hand,
0:09:42 > 0:09:45and that's 120 different types of bread.
0:09:45 > 0:09:48- Oh, wow!- Wow! What a smell! - Yeah, fantastic.
0:09:48 > 0:09:51- Oh, look at the breads. - We have found good Dutch baking.
0:09:51 > 0:09:55Have you seen that? Australian bush bread, Andes bread, muesli bread,
0:09:55 > 0:09:59Argentinean bread, walnut bread. It's like a bread library!
0:09:59 > 0:10:03- It is.- Reggae bread. Oh! That's what Bob Marley likes his "jam-in".
0:10:03 > 0:10:04Ha!
0:10:05 > 0:10:08- Here's the man.- Yes. - Fred.- I'm Fred.- Fred, I'm Si.
0:10:08 > 0:10:11- Very nice to meet you. - OK. Thank you.- I'm Dave.- Hello.
0:10:11 > 0:10:13'Fred is famous for his apple pies,
0:10:13 > 0:10:16'one of the oldest examples of traditional Dutch baking.'
0:10:16 > 0:10:18Now, Fred, we know that you're very busy -
0:10:18 > 0:10:22- is there any chance of Dave and I giving you a hand?- Yes, come on.
0:10:22 > 0:10:25- Yeah? Perfect.- I'd love it, you come! Come on!
0:10:25 > 0:10:27Thank you.
0:10:27 > 0:10:31- So this is a Dutch traditional recipe, isn't it?- Yes.
0:10:31 > 0:10:34Dutch apple pie. Everybody's heard of that one.
0:10:34 > 0:10:36- Yes. Absolutely.- Real butter...
0:10:36 > 0:10:39- No margarine. - No margarine. Only real butter.
0:10:39 > 0:10:42What distinguishes the Dutch apple pie from ours is, their recipes
0:10:42 > 0:10:46call for lemon juice or zest, which is going into the pastry now.
0:10:46 > 0:10:49But interestingly, there's no sugar -
0:10:49 > 0:10:52a throwback to their frugal baking tradition, perhaps.
0:10:52 > 0:10:56Bakeries like yours are quite special - are they doing well now?
0:10:56 > 0:10:59Special pies or bread-making, then you live.
0:10:59 > 0:11:02- Yeah. - Normal bread - gone. Supermarket.
0:11:02 > 0:11:05- You know, supermarkets they do it for, you know...- Yep.
0:11:05 > 0:11:08- It's a good product but there's no love, is there?- No.
0:11:08 > 0:11:11- Supermarkets have taken over, but bakers like you...- Yeah.
0:11:11 > 0:11:15- ..are doing incredible bread, exciting bread.- Yeah.
0:11:15 > 0:11:18But we're making exciting pie - not bread.
0:11:18 > 0:11:21True - a lovely Dutch apple pie at that.
0:11:21 > 0:11:23The apples came first, of course...
0:11:23 > 0:11:26Because the idea of pastry only made it here after the Crusaders
0:11:26 > 0:11:29brought it from the Mediterranean in the 13th century.
0:11:29 > 0:11:32- Cinnamon.- Cinnamon.- Yeah. - Cinnamon, yeah. Classic.
0:11:32 > 0:11:35THEY CHUCKLE
0:11:35 > 0:11:39You see, that's the great thing about baking, specific measurements!
0:11:39 > 0:11:42A bucketful of this, and shovelfuls of that!
0:11:42 > 0:11:46'It's not surprising Fred uses so much cinnamon, it's traditional.
0:11:46 > 0:11:49'Dutch traders controlled all the cinnamon production
0:11:49 > 0:11:52'in the world in the 17th century!'
0:11:52 > 0:11:56'I love Fred's pastry-rolling machine - like a mangle for food.
0:11:56 > 0:11:59'Every notch down makes it a bit thinner. Genius!'
0:11:59 > 0:12:01Oh, wow!
0:12:01 > 0:12:04- So...- 'And then, we just need to assemble the pie.'
0:12:04 > 0:12:07- Oops! - 'He tries his best, you know.'
0:12:07 > 0:12:11- Not as neat as yours, Fred. - Yeah. Oh, it's OK.
0:12:11 > 0:12:13'It might once have been frugal,
0:12:13 > 0:12:16'but no-one could complain it's not full to bursting with apples now.'
0:12:16 > 0:12:20- 600!- Yes. Yep. - What's this device, Fred?
0:12:20 > 0:12:25- This is the bicycle.- Bicycle! - We call it bicycle. We do it so...
0:12:26 > 0:12:29- And...- So it's like lattice work, isn't it?- You've got it.
0:12:29 > 0:12:32Always strips for the pie.
0:12:32 > 0:12:35'You can spot a Dutch pie because they all have the lattice
0:12:35 > 0:12:38'pastry top, holding the filling in place but keeping it visible.
0:12:38 > 0:12:43'The pie is cooked slowly in a coolish oven for 95 minutes.
0:12:43 > 0:12:46'95 minutes? Luckily, Fred's got one ready for us.'
0:12:46 > 0:12:50- Oh, brilliant! - That's it, the Dutch apple pie.
0:12:50 > 0:12:52- Dutch apple pie!- Fabulous.
0:12:52 > 0:12:55First, you taste it.
0:12:57 > 0:12:59You make it, you taste it.
0:13:02 > 0:13:04Oh, that looks good.
0:13:04 > 0:13:07- The pastry's come out quite dark. - Yeah.- Yeah.
0:13:07 > 0:13:10- It's not burnt, it's just a dark crust.- Yes. It's OK.
0:13:12 > 0:13:15- It's all apples. Just apple, apple, apple.- Yeah.
0:13:15 > 0:13:18- Oh, it's really good. - It's, er, Grandmother's apple pie.
0:13:18 > 0:13:22- It sounds stupid to say but it tastes really appley.- Yeah.
0:13:22 > 0:13:25- Big flavours of cinnamon. - It's gorgeous.
0:13:25 > 0:13:29- That's us, we've started in Holland. - What a great start as well, eh?
0:13:29 > 0:13:32- Yeah. Thanks, Fred. - Thanks, Fred.- OK, thank you!
0:13:35 > 0:13:38Fred has restored my faith - I was beginning to think
0:13:38 > 0:13:41we weren't going to find any decent Dutch baking.
0:13:41 > 0:13:45- He's inspired me to do a bit of baking of our own.- Absolutely, mate.
0:13:45 > 0:13:48Well, we're heading towards Rotterdam,
0:13:48 > 0:13:52and near there is Kinderdijk, where there are shed loads of windmills.
0:13:52 > 0:13:55# Like the circles that you find
0:13:56 > 0:14:01# In the windmills of your mind. #
0:14:04 > 0:14:08# Round like a circle in a spiral Like a wheel within a wheel
0:14:08 > 0:14:12# Never ceasing, never turning Like a spinning wheel
0:14:12 > 0:14:14# It's the circles that you find... #
0:14:14 > 0:14:15Every country has a version of these -
0:14:15 > 0:14:18hot cross buns are the closest UK relative.
0:14:18 > 0:14:19# ..of your mind. #
0:14:19 > 0:14:23Lazybones buns, or...luilak buns.
0:14:23 > 0:14:28- Really?- Or luilak.- Say that again? - Luilak!- That'll do.- Luilak buns.
0:14:28 > 0:14:31Luilak buns are traditionally eaten
0:14:31 > 0:14:35the first Saturday before Whitsun, and it celebrates Luilak Day.
0:14:35 > 0:14:39- I haven't made this up, honest. - No, no, he hasn't.
0:14:39 > 0:14:42Young people, they go around in the morning at four o'clock,
0:14:42 > 0:14:46making a noise and waking everybody up.
0:14:46 > 0:14:49If you don't get up, you're called a luilak or a lazybones,
0:14:49 > 0:14:52and you have to bake cakes and treat people.
0:14:52 > 0:14:54Now these lazybones buns became
0:14:54 > 0:14:57a celebratory cake for this kind of gig.
0:14:57 > 0:15:00Yeah. And...and... Well, that was it really,
0:15:00 > 0:15:03I have nothing further to add, because that was brilliant.
0:15:03 > 0:15:05Take one pan...
0:15:05 > 0:15:08- Milky goes in there. - Milky. Ja.
0:15:08 > 0:15:10- 100% Netherlandsh. - Yesh.
0:15:10 > 0:15:13Sugar.
0:15:13 > 0:15:16A big knob of Netherlandish butter.
0:15:16 > 0:15:19- And these are Krentens.- No! - 25 grams of krentens.
0:15:19 > 0:15:22Currants, to you and me.
0:15:22 > 0:15:24"Blanke rosagens."
0:15:24 > 0:15:26Sultanas, to you and me.
0:15:26 > 0:15:28Now, we need to warm this to blood warm heat.
0:15:28 > 0:15:31The usual gig, warm enough to activate the yeast,
0:15:31 > 0:15:33but not too hot so you kill it.
0:15:33 > 0:15:35Patentbloem...
0:15:37 > 0:15:40Strong, white bread flour, and that's what we use,
0:15:40 > 0:15:42your patentbloem.
0:15:42 > 0:15:44A little bit of salt.
0:15:44 > 0:15:47Good sprinkle of cinnamon.
0:15:47 > 0:15:50- DAVE COUGHS - Sorry about that.
0:15:50 > 0:15:51The zest of one lemon.
0:15:51 > 0:15:54There's not many better things in life
0:15:54 > 0:15:58than zesting a lemon on top of a dyke.
0:15:58 > 0:16:02'There are moments when being a large bloke comes in handy,
0:16:02 > 0:16:06- 'like when your cooking buddy needs a wind break.'- It's a Dutch oven.
0:16:08 > 0:16:10Oh, you flame...!
0:16:10 > 0:16:14'Not sure I'd be your mate if I set said large bloke on fire, though!
0:16:14 > 0:16:17'Away to the windmill to find fire!'
0:16:17 > 0:16:20Which gives us 30 seconds for an instrumental break
0:16:20 > 0:16:24and a spectacular windmill musical montage sequence.
0:16:24 > 0:16:29- REFLECTIVE MUSIC PLAYS - There are 19 windmills here, you know, mate.
0:16:29 > 0:16:33Ooh, windmills reflected in a wing-mirror shot.
0:16:33 > 0:16:36Some of them date back to the 1500s...
0:16:36 > 0:16:37Nice speedy-up clouds.
0:16:37 > 0:16:41And surprisingly, they're not for milling grain,
0:16:41 > 0:16:44they're for pumping excess water from the land.
0:16:44 > 0:16:47That butter must have been melted by now.
0:16:47 > 0:16:50- MUSIC STOPS - Cut music!
0:16:50 > 0:16:52Hm-mmm! Schnacks!
0:16:52 > 0:16:54Won't tell 'im!
0:16:54 > 0:16:57- Here we are, Kingy! - What are you eating?
0:16:57 > 0:17:00A slice of Edam and a bit of fresh bread.
0:17:00 > 0:17:03That's great, that is, isn't it?
0:17:03 > 0:17:06- Oh! - MELANCHOLIC MUSIC STARTS UP AGAIN
0:17:08 > 0:17:10DAVE WHISTLES
0:17:10 > 0:17:15Now, that's just warm, sloppy and full of melted buttery goodness.
0:17:15 > 0:17:19The Dutch have a great word for when things are really good.
0:17:19 > 0:17:23They say it's "lekker". And if it's really, really good, they say
0:17:23 > 0:17:25it's mega lekker.
0:17:25 > 0:17:30Now, to that, a sachet of yeast. Give it a good mix,
0:17:30 > 0:17:34and soon the warmth will react with the yeast,
0:17:34 > 0:17:36the sugar will feed the yeast,
0:17:36 > 0:17:40and it will start to become a living, breathing creature,
0:17:40 > 0:17:43a little inhabitant of the windmill.
0:17:43 > 0:17:47I think windmills are quite sinister, quite doom-laden.
0:17:47 > 0:17:52- I was frightened of them when I was little.- Windmills, in Barrow?!
0:17:52 > 0:17:56- 'Just get on with the buns, you, will you?!'- Look at that,
0:17:56 > 0:18:00that's working. Look at it, it's breathing! To that,
0:18:00 > 0:18:02- we pop in an egg.- Looks lovely.
0:18:02 > 0:18:05Give it a good mix-up with a fork.
0:18:06 > 0:18:09Pour a bit into the middle of the flour...
0:18:09 > 0:18:12Then work from the outside in towards the well.
0:18:15 > 0:18:18Perfect. Now, mix it well. You'll see it
0:18:18 > 0:18:23start to form, but you really need to get your hand in at this point.
0:18:23 > 0:18:25So...
0:18:25 > 0:18:29- Put that there, and just start... - Should I, erm...
0:18:29 > 0:18:32- flour your surface? - Would you mind?
0:18:32 > 0:18:36We all know what's coming next, don't we, boys and girls?
0:18:36 > 0:18:39It has to be kneaded quite vigorously for about five minutes.
0:18:39 > 0:18:41Over to you!
0:18:43 > 0:18:47'Lazybones buns are traditionally Dutch, aren't they, Si?
0:18:47 > 0:18:50'Well, we've got the cinnamon element again
0:18:50 > 0:18:53- 'and there's nothing extravagant about them.'- And as usual,
0:18:53 > 0:18:56we leave it for an hour and a half for the yeast to work
0:18:56 > 0:18:59until the dough has doubled in size.
0:18:59 > 0:19:02'Cue more music and windmills.'
0:19:02 > 0:19:05REFLECTIVE SAXOPHONE MUSIC PLAYS
0:19:09 > 0:19:13That quantity of dough will translate into eight buns.
0:19:13 > 0:19:17'You're meant to eat them on the Saturday before Whitsun,
0:19:17 > 0:19:20- 'but I reckon they'd be delicious on any lazy day.- Couldn't agree more!'
0:19:20 > 0:19:24Nice and loosely over the top, giving it room to rise.
0:19:24 > 0:19:28- We'll just put them in the sun, shall we?- Why not?
0:19:28 > 0:19:31'They need to sit in the warm for 45 minutes.'
0:19:31 > 0:19:34ENGINE ROARS PAST
0:19:34 > 0:19:37MOTOR STUTTERS
0:19:37 > 0:19:41PROPELLER SPLUTTERS INTO ACTION
0:19:41 > 0:19:45'And the buns go into the oven until ready to scoff
0:19:45 > 0:19:47'by a handy windmill.'
0:19:47 > 0:19:51Hee-hee! Lazy days with lazy buns!
0:19:51 > 0:19:54- Got some honey.- Nice one. - Traditionally, they'd have these
0:19:54 > 0:19:58- with syrup, when they were warm, but I think honey's nicer.- Yeah.
0:19:58 > 0:20:01Oh, yes, look at that!
0:20:01 > 0:20:06- It's not quite as dark and spicy as a hot cross bun, is it?- No.
0:20:12 > 0:20:16Wildlife round here's amazing and all, isn't it?
0:20:16 > 0:20:19- 'You know you said you found windmills sinister?- Yes...
0:20:19 > 0:20:21- 'We're staying in one tonight. - Great.'
0:20:21 > 0:20:25This is my bedroom. That's where the miller would have slept.
0:20:25 > 0:20:28Up the stairs - one, two, three, four, five -
0:20:28 > 0:20:31into little cockpit there. And this is Si's room...
0:20:31 > 0:20:34Somewhere!
0:20:34 > 0:20:37- DAVE LAUGHS - Somewhere up there is a mattress!
0:20:37 > 0:20:41- I'm not going up there! - 'Don't you snore tonight, Myers!
0:20:41 > 0:20:45'And don't you sleepwalk! Ha-ha-ha...'
0:20:52 > 0:20:57- Hey, Dave?- Yes, mate? - You did snore.- Oh, sorry, mate.
0:20:57 > 0:21:02Shouldn't we be in another country? We're still in the Netherlands,
0:21:02 > 0:21:05and we've got Belgium and Luxembourg left to do in three days!
0:21:05 > 0:21:09All in good time. Now, we're heading towards a tiny village
0:21:09 > 0:21:13- called Burgh Haamstede.- It's in an area that used to be popular
0:21:13 > 0:21:17- with Jewish immigrants.- And we're here for the amazing Jewish buns
0:21:17 > 0:21:22- called Zeeuwse bolus.- They've been baked in this area for centuries.
0:21:22 > 0:21:27'Today, they're being made by an eccentric chap called Harry.'
0:21:27 > 0:21:30Hi, Harry, pleased to meet you.
0:21:30 > 0:21:32'Harry runs the bakery with his brother Moetin.
0:21:32 > 0:21:37'Loaves of bread sit alongside World War II memorabilia
0:21:37 > 0:21:40- 'collected by Moetin.- Whereas Harry's passion is Volkswagens,
0:21:40 > 0:21:44'big and small - oh, and the buns, too.'
0:21:44 > 0:21:48A speciality from here on the coast - bolus. Looks like a bolus.
0:21:48 > 0:21:50I make b...
0:21:50 > 0:21:52It's not... It's not...
0:21:52 > 0:21:55It's not slang for a...big poo?
0:21:55 > 0:21:58- HARRY LAUGHS - Is it?- Yeah, it is!
0:21:58 > 0:22:01- A bolus!- You've got to show us how to make those, mate.
0:22:01 > 0:22:04- I can show you. - Is this chocolate asparagus?
0:22:04 > 0:22:07- Yeah.- Oh, Harry says yeah.
0:22:07 > 0:22:11'Not sure I even want to try those!'
0:22:11 > 0:22:14I make a big dough for this. We can make the bolus.
0:22:14 > 0:22:17- Ah, brilliant, brilliant. - And here...
0:22:17 > 0:22:19I have the flour.
0:22:19 > 0:22:22- It's out of the army, too! - It's a mess tin!
0:22:22 > 0:22:25THEY LAUGH
0:22:25 > 0:22:29So, flour, milk powder, put the yeast in...
0:22:29 > 0:22:34- That's a lot of yeast.- Yeah. - It's a lot of bolus, really.- Salt.
0:22:34 > 0:22:37'Harry's using fresh yeast, so he keeps the salt away
0:22:37 > 0:22:41'from direct contact with the yeast as he measures everything out.
0:22:41 > 0:22:47- 'Salt would kill the yeast.- And you don't want dead yeast in your bolus.
0:22:47 > 0:22:50'Harry's machine does the work that you normally do, Si,
0:22:50 > 0:22:53'bringing the ingredients together and kneading the dough.'
0:22:53 > 0:22:57In this place we have all small bolus, and on the other island,
0:22:57 > 0:23:02- they have all big bolus.- It's not the size of your bolus, it's the taste.
0:23:02 > 0:23:05Yeah. The women say the same - the size is nowhere...
0:23:07 > 0:23:11'It's not long before the dough is about ready.'
0:23:11 > 0:23:14- Yeah, slap. - That is a good sound, yeah!
0:23:14 > 0:23:17It is a good sound, yeah!
0:23:18 > 0:23:22You know your bolus is working when that's telling you!
0:23:22 > 0:23:24HARRY LAUGHS
0:23:24 > 0:23:26MACHINE STOPS
0:23:27 > 0:23:31- That dough's fantastic, isn't it? - Yes, it's very soft.
0:23:33 > 0:23:37Then I use a lot of flour because, when it's stuck in the machine,
0:23:37 > 0:23:41I have a big problem. Then I put it here...
0:23:41 > 0:23:44- So, the dough goes in the top... - Yes.
0:23:44 > 0:23:47This is a unique machine. Dough goes in, balls come out.
0:23:47 > 0:23:49THEY ALL SHOUT
0:23:49 > 0:23:53MACHINE CLATTERS Maybe we can look inside of the machine...
0:23:53 > 0:23:56The dough is, er... Woah!
0:23:56 > 0:23:59- ..pressing.- Now it's coming!- Yes.
0:23:59 > 0:24:02And now we must go very quick to the other side
0:24:02 > 0:24:04because the balls are coming out.
0:24:04 > 0:24:08Of course, that way, you've got good, even sizes.
0:24:08 > 0:24:12Every plop you hear there's two.
0:24:12 > 0:24:14THEY LAUGH
0:24:14 > 0:24:17# Diddle-iddle-er, diddle-iddle-er Uh-di-di-di, di-di-di-di
0:24:17 > 0:24:21# Diddle-iddle-er, diddle-iddle-er Uh-di-di-di. #
0:24:21 > 0:24:24FAST PIANO MUSIC PLAYS
0:24:24 > 0:24:27'Now for the ingredient which makes the buns sticky -
0:24:27 > 0:24:29'lots of muscovado sugar.'
0:24:31 > 0:24:37- A little bit inside, not too much. - Is that lemon zest - the peel?
0:24:37 > 0:24:39- Peel lemon, with sugar.- Nice.
0:24:39 > 0:24:42- 'Smell that!'- Cinnamon.
0:24:42 > 0:24:44- Cinnamon.- Not too much.
0:24:44 > 0:24:50- Cinnamon?- Yeah. And we mix it...very good, yeah.
0:24:50 > 0:24:54'Harry's bolus baking trays are never washed, to keep the flavour.'
0:24:54 > 0:24:58I do it in slow motion and I can show you how it goes quick.
0:24:58 > 0:25:01- Great.- First, we go in slow-motion.
0:25:01 > 0:25:03- I roll.- Yeah.
0:25:03 > 0:25:07I take it, yeah? I roll it out.
0:25:07 > 0:25:10- Then I take him, thumb and finger... - Pinch.
0:25:10 > 0:25:13..and put him here.
0:25:13 > 0:25:17Now I do it a little bit quicker.
0:25:17 > 0:25:21FAST PIANO MUSIC PLAYS And I do it a little more quicker.
0:25:21 > 0:25:24And so I can make...
0:25:24 > 0:25:27- 50, all in one plate...- Yeah?
0:25:27 > 0:25:30- ..in five minutes. - This is fabulous.- It is.
0:25:30 > 0:25:33It's continental baking.
0:25:33 > 0:25:37'In Generation Game style, it's our turn. You first...
0:25:37 > 0:25:40'Pinnies on, and we're ready for battle.'
0:25:40 > 0:25:43- It looks easy, but...- Watch this.
0:25:43 > 0:25:45Pressure's on, dude, pressure's on. Go on...
0:25:45 > 0:25:48- What?- Go on.
0:25:48 > 0:25:51Clean hands, I washed, yeah?
0:25:52 > 0:25:55The history of the bolus dates back hundreds of years.
0:25:55 > 0:25:59They were first created in this area by Jewish bakers at the beginning of the 17th Century.
0:25:59 > 0:26:03For Harry, it's a recipe which has been passed down
0:26:03 > 0:26:05from grandfather to father.
0:26:05 > 0:26:06Yeah, very nice.
0:26:06 > 0:26:09Unbelievable in one time. Very good.
0:26:09 > 0:26:12Yeah I do it not better, it's perfect.
0:26:12 > 0:26:14Your turn to get to grips with your bolus now, Si.
0:26:14 > 0:26:18What I love about baking, especially like in a commercial way like this,
0:26:18 > 0:26:20is you make a tray of 50 bolus,
0:26:20 > 0:26:24two euros each, and you've produced something from very few ingredients
0:26:24 > 0:26:28that's worth a lot, and it's got to be good business.
0:26:28 > 0:26:30- Plus you make people happy.- Yeah.
0:26:30 > 0:26:32- Nice?- Oh, perfect.
0:26:32 > 0:26:36Baking under control, Harry is desperate to show us
0:26:36 > 0:26:39his pride and joy, his swimming car.
0:26:39 > 0:26:42So, now I shall show you my swimming car.
0:26:42 > 0:26:45- Right.- He looks not nice,
0:26:45 > 0:26:48- because yesterday I take him out of the garden for my mother.- Right.
0:26:48 > 0:26:51- You made this...- It was a jeep for the Germans
0:26:51 > 0:26:55- and I weld a front and around back. - So now you've got a boat.
0:26:55 > 0:26:59- It's got an anchor as well.- Yeah. - Have you had your car in the water?
0:26:59 > 0:27:00Yeah, yes.
0:27:00 > 0:27:02- We are here in Burgh.- Yeah.
0:27:02 > 0:27:06- I want to go from Burgh to England. - To England.- Yeah, Yeah.
0:27:06 > 0:27:07If I were you,
0:27:07 > 0:27:11I'd go the shortest possible route between here.
0:27:11 > 0:27:13(LAUGHS)
0:27:13 > 0:27:16Luckily, whilst we're messing around with the swimming car,
0:27:16 > 0:27:19Harry's brother Moetin looks after the buns.
0:27:19 > 0:27:22Harry, what are you going to do if the engine fails?
0:27:22 > 0:27:25Very easy. Then I have special shoes...
0:27:28 > 0:27:32I put on, without my wooden shoes,
0:27:32 > 0:27:34- and I walk...- You can walk on water? - ..to home.
0:27:34 > 0:27:37'Completely barking mad!'
0:27:37 > 0:27:40(LAUGHS) Yeah.
0:27:40 > 0:27:43But it's a fine line, Si, between madness and genius,
0:27:43 > 0:27:46and Harry and his brother are genius bakers.
0:27:46 > 0:27:50- Now, we're going to try... - Now the fun part.
0:27:50 > 0:27:51- ..the bolus.- Yeah.
0:27:51 > 0:27:53We take always...
0:27:53 > 0:27:56- We normally use paper...- Yeah?
0:27:56 > 0:27:58- ..to take him. - So you don't get messy fingers.
0:27:58 > 0:28:00- Cheers.- Thank you.
0:28:03 > 0:28:07These are fantastic. They're light, they're sticky,
0:28:07 > 0:28:12- they're not heavy at all. So yummy. - The texture of them's really interesting
0:28:12 > 0:28:14because it's like a really soft doughnut, isn't it?
0:28:14 > 0:28:18- Yeah.- And the dough's very rich. Oh, it's fabulous.
0:28:18 > 0:28:21If you like doughnuts, you would go absolutely crazy for these.
0:28:22 > 0:28:25I thought bakers were slightly bonkers,
0:28:25 > 0:28:28but Harry brings a whole new meaning to the word,
0:28:28 > 0:28:31I could've sat and chatted to him all day.
0:28:31 > 0:28:35But we've got places to be, you know, Belgium for one.
0:28:37 > 0:28:40But what's this we're going past now?
0:28:40 > 0:28:42This, my friend, is the Delta Works,
0:28:42 > 0:28:45a series of dykes and sluices and stuff,
0:28:45 > 0:28:49which basically stops this area from being reclaimed by the sea.
0:28:49 > 0:28:51- That's Polders!- Ooh!
0:28:51 > 0:28:55We're heading out of the Netherlands now, towards Westmalle in Belgium.
0:28:55 > 0:28:58Belgium! That's the border!
0:28:58 > 0:29:00Now we're making progress.
0:29:00 > 0:29:04We are, but I just thought we could take a teeny detour so I can introduce you
0:29:04 > 0:29:08to a lovely old friend of mine, and a couple of Belgian tarts.
0:29:08 > 0:29:10Lynda and I grew up together in Barrow.
0:29:10 > 0:29:12In her late teens, Linda followed her heart
0:29:12 > 0:29:14and came to live in Belgium,
0:29:14 > 0:29:17but we've kept in touch but I haven't seen her for a few years.
0:29:17 > 0:29:20Hang on, I thought we were coming to see a couple of Belgian tarts?
0:29:20 > 0:29:24We are. A nice leek and bacon quiche, and a strawberry and chocolate tart,
0:29:24 > 0:29:27all to be enjoyed in the garden, with Lynda and her family.
0:29:27 > 0:29:30Well, what a lovely welcome to Belgium this is.
0:29:32 > 0:29:34Super lekker.
0:29:34 > 0:29:35LAUGHTER
0:29:35 > 0:29:37Oh, yum.
0:29:37 > 0:29:40- BABY CRIES - Here dude, listen,
0:29:40 > 0:29:44I know you don't know me, but can you pass that strawberry on to that gentleman there?
0:29:44 > 0:29:49Eeh, what a fantastic start to our time in Belgium.
0:29:49 > 0:29:51We knew it was going to be good. We're off to a flyer.
0:29:51 > 0:29:53Well, what can we say?
0:29:53 > 0:29:55- Great food.- Great people.
0:29:55 > 0:29:57- Great friends.- Oh, man! - But it's true.
0:29:57 > 0:30:01- We're now getting into patisserie. - We are.- It's all going to get a bit finer, isn't it?
0:30:01 > 0:30:04- Yes.- More jewel-like, you know, with glaze on the strawberry.
0:30:04 > 0:30:06- Shortbread.- Chocolate.
0:30:06 > 0:30:09- You see this has been an amalgam, hasn't it?- Yeah. - Of what was to come.
0:30:09 > 0:30:12We've had chocolate, we've got great, oh...
0:30:12 > 0:30:16But tomorrow, let's hit the chocolate, eh? Big time.
0:30:18 > 0:30:21But now we need to fly out of here, into the sunset.
0:30:21 > 0:30:23- Oh, how romantic.- Bye!
0:30:30 > 0:30:33I can't tell you, dude, how much I've been looking forward to today.
0:30:33 > 0:30:35Because we're heading to Bruges,
0:30:35 > 0:30:37a city famous for its stunning architecture?
0:30:37 > 0:30:40No, dude. No. Because it's a world capital of chocolate!
0:30:40 > 0:30:43Chocolate, chocolate everywhere.
0:30:45 > 0:30:47Now, we've only got 24 hours in Bruges,
0:30:47 > 0:30:50let's just eat nothing else except chocolate.
0:30:50 > 0:30:52- Chocolate and beer. - Well, I was going to say...
0:30:52 > 0:30:54- Chocolate, chocolate and beer - Chocolate, that's it.
0:30:54 > 0:30:58- Oh, wow! - It's like a jeweller's, isn't it?
0:30:58 > 0:31:02- Praline crunch. Pistachio. Framboise.- Cointreau.
0:31:02 > 0:31:05We're going to be making traditional Belgian chocolate truffles
0:31:05 > 0:31:08to go on top of a cheesecake we'll be making later.
0:31:09 > 0:31:12And so, we've borrowed a kitchen from Hans.
0:31:12 > 0:31:15Do you know how chocolate first made it to Belgium
0:31:15 > 0:31:17from South America, Si?
0:31:17 > 0:31:21- I'm guessing it wasn't by Parcels Are Us, dude? - Well, not in the 17th Century, no.
0:31:21 > 0:31:23When Spanish explorers went to South America,
0:31:23 > 0:31:26they brought back cocoa seeds.
0:31:26 > 0:31:30Belgium was, at that time, ruled by the Spanish, so they introduced chocolate to Belgium.
0:31:30 > 0:31:33Well, I'm very glad indeed that they did.
0:31:33 > 0:31:35Muchas gracias, Spanish explorers.
0:31:36 > 0:31:39Try one of those, Kingy. They're monster.
0:31:43 > 0:31:47Wow! I think that's my favourite chocolate I've ever tasted.
0:31:49 > 0:31:52Look at our homemade chocolate truffles.
0:31:52 > 0:31:56- Look at them, man.- Oh! Would you like one? And it's...
0:31:56 > 0:31:58- Oh, I'd love to.- Oh, yeah. - Thank you so much.
0:31:58 > 0:32:01- You're welcome.- Thank you. - Thank you.- You're welcome.
0:32:01 > 0:32:04Dude, I'm in love.
0:32:04 > 0:32:06Well, you'll have to snap out of it.
0:32:06 > 0:32:08We've got an incredible cheesecake to make.
0:32:08 > 0:32:11Make it once and you'll make it for ever.
0:32:11 > 0:32:13- Oh.- Oh!
0:32:13 > 0:32:16As with most cheesecakes, it starts with a biscuit bottom.
0:32:16 > 0:32:19Now, I need to go and melt some butter.
0:32:19 > 0:32:20What a good idea.
0:32:20 > 0:32:23Whilst you "schmack" your biscuits.
0:32:23 > 0:32:28I like this bit, it's my favourite. Crumbs.
0:32:29 > 0:32:32And then, what you do, you see, with the bits that you've spilt,
0:32:32 > 0:32:34take your hand...
0:32:34 > 0:32:35LAUGHTER
0:32:35 > 0:32:37You know you do it at home!
0:32:37 > 0:32:40What other cookery show do you see that happening on
0:32:40 > 0:32:43on the UK television? Nobody. Do you?
0:32:43 > 0:32:47The biscuit base is going to need chilling, as do the melting truffles.
0:32:47 > 0:32:48I'm going to go and find a fridge.
0:32:48 > 0:32:50- And I'm going to make the topping. - Watch this.
0:32:52 > 0:32:55To cream cheese, I add sour cream,
0:32:55 > 0:32:58and beat the living daylights out of it.
0:32:58 > 0:33:02Every chocolate cheesecake needs good quality chocolate.
0:33:02 > 0:33:04Sugar goes into the cheesy mixture.
0:33:04 > 0:33:08And the chocolate sits on a pan of hot water to melt.
0:33:08 > 0:33:11Look at that. It has the texture of an ivory silk gown.
0:33:11 > 0:33:13Now, what we do to that is knock three eggs in,
0:33:13 > 0:33:17because the eggs are going to bake, and that's how it goes solid.
0:33:20 > 0:33:21And when the chocolate's melted,
0:33:21 > 0:33:25we take a deep breath and whiz it all up together.
0:33:25 > 0:33:27One, two, three. Ooh!
0:33:27 > 0:33:32Oh! Oh! Slowly, slowly.
0:33:32 > 0:33:34No splitty!
0:33:36 > 0:33:39That's fine. I just need that chilled base now.
0:33:39 > 0:33:41- Lovely.- Thank you.
0:33:41 > 0:33:43Don't lick my spatula. Don't you dare!
0:33:51 > 0:33:54Young lady, would you like a chocolate spatula?
0:33:54 > 0:33:56LAUGHTER
0:33:56 > 0:33:59It hasn't been licked or touched. Feel free.
0:33:59 > 0:34:03- It's just good Belgian chocolate. - We do want it back, however.
0:34:03 > 0:34:04LAUGHTER
0:34:04 > 0:34:06It's good.
0:34:06 > 0:34:08SI AND DAVE: Yay!
0:34:08 > 0:34:12Look at that. From one of the cafe's fridges.
0:34:12 > 0:34:17- That's chilled, that. - Oh, dear, this is where I need my spatula.
0:34:17 > 0:34:18I'll just give that a wash.
0:34:20 > 0:34:23The cheesy chocolatey mix goes onto the chilled base.
0:34:23 > 0:34:26But, before it goes into the oven, it needs wrapping.
0:34:26 > 0:34:31A couple of layers of foil should keep it from getting wet,
0:34:31 > 0:34:34- and then it's into the oven. - Lovely!
0:34:34 > 0:34:37- Shall we go and see somebody very special?- Yeah, we should.
0:34:37 > 0:34:40# All you people better gather round
0:34:40 > 0:34:43# The chocolate man done come to town
0:34:43 > 0:34:45# I'm the chocolate man... #
0:34:45 > 0:34:48Oh, look at that. Sorted. It's fabulous, isn't it?
0:34:48 > 0:34:51- It's so incredibly well preserved, isn't it?- Yeah.
0:34:51 > 0:34:52# Chocolate kisses
0:34:52 > 0:34:54# Get them from me while you can... #
0:34:54 > 0:34:56I tell you what's going to happen,
0:34:56 > 0:34:58he's going to come out all over excited,
0:34:58 > 0:35:00because he's found some stickers. Watch.
0:35:00 > 0:35:01He-he, look!
0:35:01 > 0:35:04I've got Belgium, I've got Brussels, I've got Bruges,
0:35:04 > 0:35:06I've got Flanders and Belgium. They can whack them out.
0:35:06 > 0:35:08They're good that one. Do you know what I mean?
0:35:08 > 0:35:10That'll balance off with the Netherlands.
0:35:10 > 0:35:12Everything but the Manneken Pis. Fantastic.
0:35:14 > 0:35:15We're on our way to see Dominique,
0:35:15 > 0:35:18who describes himself as a "shock-o-latier."
0:35:18 > 0:35:21Here we go again. Ticking the bonkers box.
0:35:21 > 0:35:23Roger, put that camera straight.
0:35:23 > 0:35:27He says he likes visitors to his shop to have an open mind.
0:35:27 > 0:35:29Sounds like the place for us, Kingy.
0:35:29 > 0:35:33- Wahoo!- Oh, here it is. - Wow!
0:35:35 > 0:35:37- Hi. How are you doing? - Hello, I'm Dave. Very well.
0:35:37 > 0:35:39- Dominique. Hello. - Very good to see you.
0:35:39 > 0:35:42I was really looking forward. Please, come.
0:35:42 > 0:35:45I've never seen chocolate that has a finish like this, let alone the taste.
0:35:45 > 0:35:48I have some chocolates here for you to taste.
0:35:48 > 0:35:51As you're real rock and roll guys I'm sure you've had tequila sauce before in your life?
0:35:51 > 0:35:55- We have, yes.- The tequila give me inspiration to create shock-tails,
0:35:55 > 0:35:59- between chocolate and cocktails. - Ah, nice!- Yeah?
0:35:59 > 0:36:02- So, the idea is you take the pipette out...- Yeah.
0:36:02 > 0:36:04- You lick on the salt...- Yeah.
0:36:04 > 0:36:10Squeeze the tequila, and eat a ganache of green lemon.
0:36:10 > 0:36:13- Dude, that's cool. - That is so cool.
0:36:14 > 0:36:17Well in that collection, I also make mojitos and caipirinhas
0:36:17 > 0:36:19and Bloody Marys.
0:36:19 > 0:36:23But the idea is that you really start with the chocolate,
0:36:23 > 0:36:24and that's funny.
0:36:33 > 0:36:37- Good grief!- Yeah? - That's a taste explosion.
0:36:37 > 0:36:39But not enough tequila, I'm sure. No?
0:36:39 > 0:36:41Not yet. It could do with a bit more.
0:36:41 > 0:36:43- It works though, doesn't it?- Mmm.
0:36:43 > 0:36:46This is grass. Grass from the garden.
0:36:46 > 0:36:49We make a juice of it, and then I make a white chocolate ganache.
0:36:49 > 0:36:53- So, have fun.- This is ridiculous. - This is fabulous.
0:36:53 > 0:36:56And if you eat it, the colour, it's really green of the grass.
0:36:56 > 0:37:00- Wow!- It's really fresh, huh? - It works.- Wow!
0:37:00 > 0:37:03Mmm. It tastes like grass smells when you just cut it.
0:37:03 > 0:37:05- Yeah. - Do you know what I mean?
0:37:05 > 0:37:06Oh, wow!
0:37:08 > 0:37:11- It's the essence of grass, isn't it? - That is mad.- Mmm.
0:37:13 > 0:37:15It's very important to be open-minded, isn't it?
0:37:15 > 0:37:19So open-minded that Dominique has devised a crazy contraption
0:37:19 > 0:37:21for sniffing chocolate,
0:37:21 > 0:37:24created specially for a party for the Rolling Stones.
0:37:24 > 0:37:26- We let them sniff chocolate. - Sniff chocolate!
0:37:26 > 0:37:29Sniff yeah. They're kinky grandpas and we let them sniff...
0:37:29 > 0:37:31Kinky grandpas!
0:37:31 > 0:37:34And we came with a mixture with mint, ginger and chocolate for them.
0:37:34 > 0:37:37But we had a little bit more fun. We made a little machine,
0:37:37 > 0:37:40two little spoons and when you push... Boom. It goes up. All right?
0:37:40 > 0:37:43I'm going to show you how it works. Voila.
0:37:43 > 0:37:45So, you get two nostrils at once?
0:37:45 > 0:37:49Yeah. Well, we call it also the Easter eggs for the weight watchers.
0:37:49 > 0:37:52LAUGHTER
0:37:52 > 0:37:54I show you how it goes, yeah? It's very easy.
0:37:54 > 0:37:57One, two, three...
0:37:58 > 0:38:00And in the beginning, you really have the mint.
0:38:00 > 0:38:04Ah! And the ginger. That opens your nose.
0:38:06 > 0:38:08Yeah. And then it goes down and you have chocolate,
0:38:08 > 0:38:10and then you bring in the dessert.
0:38:10 > 0:38:12- Are you going to try it, no? - Yeah, yeah, yeah!- Oh, OK.
0:38:17 > 0:38:19One, two, three...
0:38:22 > 0:38:24- Is it better?- Yeah.
0:38:24 > 0:38:26One, two, three...
0:38:29 > 0:38:31- I have got chocolate. - Yeah.
0:38:31 > 0:38:35- It's in here. That's mad, man. - It takes fifteen minutes.
0:38:35 > 0:38:38Oh, wow! You know what this means, don't you?
0:38:38 > 0:38:41You can eat your snot!
0:38:43 > 0:38:44- You are a complete genius. - It's fantastic.
0:38:44 > 0:38:48I mean, it's really, really very special.
0:38:48 > 0:38:50Thank you so much for sharing it all with us, Dominique.
0:38:50 > 0:38:52- No problem.- Thank you. - Thank you so much.
0:38:52 > 0:38:54Well, I'm not going to forget that one in a hurry.
0:38:54 > 0:38:57So cool, man. But I'm not sure we've had enough chocolate yet.
0:38:57 > 0:38:59The crowds are gathering,
0:38:59 > 0:39:03we need to assemble our now baked Belgian chocolate cheesecake.
0:39:03 > 0:39:05Ah! Nice!
0:39:05 > 0:39:08- Thank you, thank you. - Thank you, thank you.
0:39:08 > 0:39:11And now with the 12 truffles on the top,
0:39:11 > 0:39:14there's a slice an hour all marked out.
0:39:17 > 0:39:21And there we have it, our Belgian chocolate truffle wheel hub
0:39:21 > 0:39:23from a Bedford.
0:39:23 > 0:39:25What a great way to end our chocolate filled day in Bruges.
0:39:26 > 0:39:31It could bring a smile to even the most jaundiced appetite.
0:39:34 > 0:39:36Oh, you cannot get away from the fact that
0:39:36 > 0:39:38that's spectacular chocolate, isn't it? It's so, so good.
0:39:38 > 0:39:41The texture of the cheesecake, nice and soft, nice and silky,
0:39:41 > 0:39:43and then you've got that lovely crunch with the base.
0:39:43 > 0:39:45That's a top-end cheesecake.
0:39:47 > 0:39:50Oh, I tell you what though, Si,
0:39:50 > 0:39:52I might not want to eat chocolate again for a while.
0:39:52 > 0:39:53Oh, you lightweight.
0:39:57 > 0:40:00Day five, and we're still in Belgium.
0:40:00 > 0:40:03Do you know we've got a whole other country to get to by tomorrow?
0:40:03 > 0:40:07Don't worry my friend, I have a cunning plan.
0:40:07 > 0:40:09I hate it when you say that.
0:40:09 > 0:40:12We'll head to Brussels now, Belgium's esteemed capital,
0:40:12 > 0:40:16and we'll stop off and start our final recipe.
0:40:16 > 0:40:20But it's a dish of many parts, so we'll finish it off in Luxembourg tomorrow.
0:40:20 > 0:40:23- How does that sound? - Complicated. I'll just follow you.
0:40:23 > 0:40:27And anyway, what's with the shiny silver balls, dude?
0:40:27 > 0:40:30Paris has the Eiffel Tower, London has Big Ben,
0:40:30 > 0:40:33Brussels has the Atomium.
0:40:34 > 0:40:37Ah! I get it. It's a giant atom type thingy.
0:40:37 > 0:40:39It was built for the World Fair in 1958.
0:40:39 > 0:40:43It's now Brussels' most visited tourist attraction.
0:40:43 > 0:40:48The Rieslingspaschteit an amazing submarine shaped pastry treat
0:40:48 > 0:40:51I discovered last time I was in Luxembourg.
0:40:51 > 0:40:54Shouldn't that be "Reesling" made with Reesling wine?
0:40:54 > 0:40:58I know it should be "Reesling" but just look how it's spelt.
0:40:58 > 0:41:00The first step is to make the pastry.
0:41:00 > 0:41:02Dun, dun, dun, dun, da.!
0:41:02 > 0:41:05- Now you know, like! short, rich pastries.- Yeah.
0:41:05 > 0:41:08- Cor, this one takes the biscuit. - Oh!- Good that.- Hey, hey! Boom, boom!
0:41:08 > 0:41:12Did you know that pastry pies probably originated in Europe?
0:41:12 > 0:41:14- Not here, but Ancient Greece. - I didn't.
0:41:14 > 0:41:19And did you know that the pastry on pies, and I'm talking in Medieval times,
0:41:19 > 0:41:22was just a storage container and was mainly inedible.
0:41:22 > 0:41:26Well ours will be far from inedible. It will be a buttery delight.
0:41:26 > 0:41:29Hey, Brussels is home to that most famous of Belgians, isn't it?
0:41:29 > 0:41:32- Tintin?- No! The Muscles From Brussels - Jean Claude Van Damme!
0:41:32 > 0:41:35THEY DO KUNG FU
0:41:35 > 0:41:40The Muscles From Brussels, Ja!
0:41:41 > 0:41:44The butter and eggs in the pastry will make it yellow and golden,
0:41:44 > 0:41:47like the Archduke of pies.
0:41:47 > 0:41:49I'm going to get my hands in it,
0:41:49 > 0:41:52and just gently bring it together, I think.
0:41:52 > 0:41:55- That's perfect, isn't it? - Pretty good.
0:41:55 > 0:41:58It's funny with pastry, because if you keep working it,
0:41:58 > 0:42:02it ends up releasing the gluten which also makes it tough.
0:42:02 > 0:42:06So, if you're making a pastry, like for samosas, or a thin pastry,
0:42:06 > 0:42:08you want to release the gluten.
0:42:08 > 0:42:10But this, we want it crumbly, not stretchy.
0:42:10 > 0:42:14- Just pop it in the fridge. - Yeah.- Where's the fridge?
0:42:14 > 0:42:17- A chip stand, at the friterie.- Is that a good time for lunch then?
0:42:17 > 0:42:20No, we've got to make the filling. The longer the filling stands,
0:42:20 > 0:42:22the tastier your Rieslingspaschteit is going to be.
0:42:22 > 0:42:24Fair enough, dude, fair enough.
0:42:25 > 0:42:28Now, there's an incentive to get on with the filling.
0:42:28 > 0:42:30Could you put it in the refrigerator for me?
0:42:32 > 0:42:35What you eating?
0:42:35 > 0:42:38- Chips! They're brilliant. - Are they?- Yeah.
0:42:42 > 0:42:43Lunch.
0:42:43 > 0:42:49Take one medium onion and chop it as finely as is humanly possible.
0:42:49 > 0:42:51Oh, David, that, my friend,
0:42:51 > 0:42:54is finer than the underarm hair on a butterfly.
0:42:54 > 0:42:56And do the same with a couple of carrots.
0:42:56 > 0:42:58They need to be chopped finely,
0:42:58 > 0:42:59so that they cook with the meat in the pie.
0:42:59 > 0:43:03You know, Si, it's times like this I think of my dear old Dad,
0:43:03 > 0:43:05long since deceased.
0:43:05 > 0:43:07You know, he'd sit there on the sofa and he'd say,
0:43:07 > 0:43:09"Why do I pay my bloody licence fee for?"
0:43:09 > 0:43:13"To watch that tub of lard chop an onion." Sorry, Dad!
0:43:13 > 0:43:16The veg goes into the bowl with the rest of the ingredients -
0:43:16 > 0:43:19minced beef and nice fatty minced pork.
0:43:19 > 0:43:22- A great combination. - Then some seasoning.
0:43:22 > 0:43:25Dried marjoram and chopped parsley, add to the flavour.
0:43:26 > 0:43:28- Oh, it smells fabulous. - Doesn't it?
0:43:28 > 0:43:31Brandy goes in at this stage, the Riesling wine,
0:43:31 > 0:43:36which gives the pastry its name will go in tomorrow in the jelly.
0:43:36 > 0:43:40Now, the other thing to mention, is it's very, very important,
0:43:40 > 0:43:42if you can, to leave this for as long as you can,
0:43:42 > 0:43:44- preferably overnight. - Yeah.
0:43:44 > 0:43:48Because it gives the flavours time to amalgamate,
0:43:48 > 0:43:50to compliment each other. To balance, to love.
0:43:50 > 0:43:54Now, pop this into the fridge for all those flavours to infuse.
0:43:54 > 0:43:55Mmm.
0:43:56 > 0:44:00I'll go and see my friend. I might get some more chips.
0:44:00 > 0:44:02Right. I'm coming.
0:44:05 > 0:44:07Woah! Look at this.
0:44:09 > 0:44:11Well, it would be criminal to come to Belgium
0:44:11 > 0:44:13and not partake of frites.
0:44:14 > 0:44:18- May I dip your Andalusian? - Please do, dear heart.
0:44:19 > 0:44:23Frites and mayo, proper Belgian!
0:44:23 > 0:44:27Healthy lunch consumed, it's on with the pies.
0:44:27 > 0:44:30Oh! It's been a happy hour in the chip shop.
0:44:30 > 0:44:33It has. Thank goodness for refrigeration is all I can say.
0:44:33 > 0:44:35The flavours are maturing and the dough's set.
0:44:35 > 0:44:38We need six equal bits of chilled pastry,
0:44:38 > 0:44:40and six equal balls of filling.
0:44:40 > 0:44:44- They are quite substantial. - Northern portions again.
0:44:44 > 0:44:47Now we need to form this into a little brick shape.
0:44:49 > 0:44:53This is flying without a parachute, this, you know.
0:44:53 > 0:44:55Trying to roll out pastry in weather like this.
0:44:55 > 0:44:56Go on, mate, go on!
0:44:56 > 0:45:00But assuming you're making this in a nice cool kitchen,
0:45:00 > 0:45:02roll the pastry quite thinly.
0:45:02 > 0:45:06So now we have the fabric of the pie, the submarine.
0:45:06 > 0:45:09All we need now is to pop in the crew.
0:45:09 > 0:45:10One crew.
0:45:10 > 0:45:13This wonderful, aromatic brandy,
0:45:13 > 0:45:16marjoram-infused, porcine loveliness.
0:45:16 > 0:45:18SI LAUGHS
0:45:18 > 0:45:21Eggy wash will glue it all together.
0:45:21 > 0:45:24Then wrap the meaty crew up toasty warm in their pastry sub.
0:45:24 > 0:45:28- Short ends first. - Nice.- We roll this over.
0:45:28 > 0:45:30- It's a minter. - Seal it with egg.
0:45:30 > 0:45:33Now this is going to be the rough side.
0:45:33 > 0:45:36- So, that's your presentation side. - Look at that.
0:45:36 > 0:45:39- This is where it gets good. Right? - Right.
0:45:39 > 0:45:40We make SUBMARINES!
0:45:42 > 0:45:44Now every submarine needs a conning tower.
0:45:46 > 0:45:49Hang on, mate, I know you're concentrating.
0:45:49 > 0:45:51- I'm making a pastry tower. - I know.
0:45:51 > 0:45:53But we seem to have drawn a bit of a crowd.
0:45:53 > 0:45:55But we're not the tourist attraction,
0:45:55 > 0:45:58it's the big silver balls behind us that they want.
0:45:58 > 0:46:00I know. But what's Chinese for "it's behind us"?
0:46:00 > 0:46:02You cut a little hole.
0:46:09 > 0:46:11Excuse me! Yeah.
0:46:11 > 0:46:14My pastry's melting. Do you know what, madam?
0:46:14 > 0:46:17For such a small person that is a very large lens.
0:46:17 > 0:46:20- Do you ever wonder... - What?
0:46:20 > 0:46:23- That your life's gone really eccentric?- Yeah. Constantly, dude.
0:46:23 > 0:46:26The conning tower isn't just a decorative whim,
0:46:26 > 0:46:29it's where we'll be able to pour the Riesling wine jelly tomorrow,
0:46:29 > 0:46:30once the pastry is baked and cooled.
0:46:30 > 0:46:34- Sweet. - Nice. Thank you very much.
0:46:34 > 0:46:37What a lovely lady. What a nice lady.
0:46:41 > 0:46:46The eggy wash will turn the submarines a lovely rich golden brown colour in the oven.
0:46:46 > 0:46:48In 45 minutes they'll be done,
0:46:48 > 0:46:51but they'll need to cool so we'll come back to them tomorrow.
0:46:51 > 0:46:54Our Chinese friends are leaving, and we need to get on the road, too.
0:46:54 > 0:46:57We've got a three hour drive to our third and final low country -
0:46:57 > 0:46:59the tiny Luxembourg.
0:47:00 > 0:47:03It's home to loads of great restaurants,
0:47:03 > 0:47:07and one of them is in Frisange, just outside the capital.
0:47:07 > 0:47:10Here we go, another low-key border.
0:47:10 > 0:47:12And we're off to meet our last expert,
0:47:12 > 0:47:15and I'm especially pleased that it's a lady.
0:47:15 > 0:47:18Do you think eccentricity is ripe in Luxembourg too?
0:47:18 > 0:47:22She's got a Michelin star award, dude, she can't be that bonkers.
0:47:22 > 0:47:26- Ooh!- Hello, Lea. Hello. - That's fantastic.
0:47:26 > 0:47:30- Hi, Lea, hi. How are you? - I'm fine.- Nice to see you.
0:47:30 > 0:47:33- You're See?- I'm Si. - Si.- Yes, Si.- And Dave.
0:47:33 > 0:47:35- Dave. Hello. - Happy to see you.
0:47:35 > 0:47:38- Is it three in Luxembourg? - Yes. It couldn't be enough.
0:47:38 > 0:47:39This is Dominique, he is my...
0:47:39 > 0:47:41Dominique, very nice to meet you.
0:47:41 > 0:47:44..absolutely favourite pastry chef. He is French.
0:47:44 > 0:47:47And I'll put you this on because you see I always write "avec amore."
0:47:47 > 0:47:50- Hey! With love. OK. - Yeah. And when I saw you I thought
0:47:50 > 0:47:53you're the right guys with the right love in the heart.
0:47:53 > 0:47:55Oh, what a fabulous welcome.
0:47:55 > 0:47:57Does flirting with us count as eccentric?
0:47:58 > 0:48:01- So, we make macaroon. - Oh, yeah, macaroons.
0:48:01 > 0:48:04- Yes. With anise. Macaroons. You say macaroons?- Macaroons.
0:48:04 > 0:48:07And inside we put raspberry ice cream.
0:48:07 > 0:48:09- Not sorbet, ice cream.- Right.
0:48:09 > 0:48:12Here, I have custard sugar.
0:48:12 > 0:48:15How do you call the sugar which is like flour?
0:48:15 > 0:48:17- Caster sugar.- Caster sugar. Caster sugar.
0:48:17 > 0:48:19Yeah right. And almond powder.
0:48:19 > 0:48:22Hang on a minute. It's not caster sugar dude, it's icing sugar.
0:48:22 > 0:48:24We're getting on well. Let's not correct her now.
0:48:24 > 0:48:29As long as we all know it's really icing sugar. Sssh!
0:48:29 > 0:48:31On the heat, just getting to the perfect temperature,
0:48:31 > 0:48:33is some sugar syrup.
0:48:33 > 0:48:36- So you love eating, too? - Oh, yes, yes. It's casualty is...
0:48:36 > 0:48:39You look great. I love that you look good and do not need
0:48:39 > 0:48:42to pay so much attention, not to break.
0:48:42 > 0:48:46- Fragile. We're quite robust, yes. - Robust's the word. No, no, we're...
0:48:46 > 0:48:49Listen, we're a proper shape us, Dave, aren't we, mate?
0:48:49 > 0:48:52Yeah. It's all pure quality I can see.
0:48:52 > 0:48:54Is it just me or is the temperature rising in here?
0:48:56 > 0:49:00- That's it. I think you look better. - Oh, thanks. You look great too.
0:49:00 > 0:49:02It's all right this, isn't it?
0:49:03 > 0:49:06Back to the cooking. And, to the icing sugar,
0:49:06 > 0:49:09Dominique adds powdered star anise, and mixes it in.
0:49:09 > 0:49:11Making macaroons is an exact science.
0:49:11 > 0:49:14Precisely 90 grams of egg whites are whisked,
0:49:14 > 0:49:17before the sugar syrup, at the perfect temperature
0:49:17 > 0:49:19of 120 degrees, is slowly added.
0:49:19 > 0:49:22It's very hot as he mixes the whites.
0:49:22 > 0:49:24Yes. It boils the egg whites at the same time, you see.
0:49:24 > 0:49:26Right. It cooks them, yeah?
0:49:26 > 0:49:28Yeah. Ah-ha. And you leave it until it's cold.
0:49:28 > 0:49:34- Until it's cold? - Yeah. Then you can close this. OK.
0:49:34 > 0:49:36So, now we get rid of the noise.
0:49:36 > 0:49:39He has this 90 grams of egg white there,
0:49:39 > 0:49:43- and he adds, he mixes up these two things.- Yeah.
0:49:43 > 0:49:47The egg white and the powder, almond powder, with the sugar.
0:49:47 > 0:49:50Everything. He wants to have everything.
0:49:53 > 0:49:56- He wants it all. - Yes.
0:49:56 > 0:49:59Dominique mixes it into a smooth paste,
0:49:59 > 0:50:02and now he's gradually going to add the wonderfully glossy egg white mix.
0:50:02 > 0:50:06The two egg mixes need to be combined gradually,
0:50:06 > 0:50:10so the smooth light consistency of the mix is maintained,
0:50:10 > 0:50:12and not too much of the air is lost.
0:50:12 > 0:50:14- I give you everything, Dominique. No?- Yes.
0:50:14 > 0:50:18It's looking and smelling amazing, and tastes blooming lovely.
0:50:18 > 0:50:19- That's only...- Mmm! Thank you.
0:50:22 > 0:50:25- Oh, look at that.- You almost feel... - Oh, wow!
0:50:25 > 0:50:27Oh look at this. This is a pleasure to look at.
0:50:27 > 0:50:28- It's like a machine.- Yes.
0:50:28 > 0:50:31- But look at the flick, Dave. - I know.- Oh, Dominique.
0:50:31 > 0:50:35- Yes.- That's style. - That's my Dominique.
0:50:35 > 0:50:38- Oh, wow! - They're fantastic, aren't they?
0:50:38 > 0:50:39Yeah they are. Look at the sheen on there.
0:50:39 > 0:50:40I know. It's lovely.
0:50:40 > 0:50:43You could weigh them and they'd be identical, couldn't you?
0:50:43 > 0:50:47- Oh, yes.- He's industrial in his heart, no?
0:50:47 > 0:50:49Yeah. Yes. He's so quick as well.
0:50:49 > 0:50:52So the last one we should lick, no?
0:50:53 > 0:50:55- It's too small.- Oh!
0:50:57 > 0:50:59So, you see one thing is good.
0:50:59 > 0:51:02When the oven doesn't work, just eat it like this.
0:51:04 > 0:51:07- Yeah?- So, you cannot put them straight away into the oven.
0:51:07 > 0:51:09- Right.- That's important.
0:51:09 > 0:51:12You have to let them rest, let's say ten minutes.
0:51:12 > 0:51:15Ten minutes. Time to make the ice cream.
0:51:15 > 0:51:18Raspberry puree, sugar and cream are whisked together.
0:51:18 > 0:51:20- Look, look, look, look.- Oh! - It's beautiful. Yeah.
0:51:20 > 0:51:24You are an artist, Si.
0:51:24 > 0:51:27- Yeah, is she flirting with me? - It's a sexy thing, making ice cream.
0:51:27 > 0:51:32Now some lemon juice goes in. Sharp to offset the sweet.
0:51:32 > 0:51:35When you have a good man and you add a good woman to it,
0:51:35 > 0:51:38- it becomes even better. - Oh you, you, little... You!
0:51:38 > 0:51:40She's definitely flirting, dude.
0:51:40 > 0:51:43Just behave, whilst I help Dominique put them in the oven,
0:51:43 > 0:51:45for ten minutes.
0:51:45 > 0:51:50Not enough time for the ice cream to freeze, but Lea has one she's made earlier,
0:51:50 > 0:51:52which goes into a very expensive magic machine
0:51:52 > 0:51:56which turns deeply frozen food into a light whipped ice cream.
0:51:56 > 0:51:58Dada, da, da, da!
0:51:58 > 0:51:59- Oh!- Oh! Wow, look at those!
0:51:59 > 0:52:01That's fantastic. Oh, those look fantastic.
0:52:01 > 0:52:03- Oh, wow! - They are so perfect aren't they?
0:52:03 > 0:52:07They are beautiful. And it smells. Oh, my God, it smells like...
0:52:07 > 0:52:09- Ah! It's fantastic, isn't it? - Oh, yes!- Beautiful.
0:52:09 > 0:52:12- Absolutely amazing. - Absolutely beautiful.
0:52:12 > 0:52:14Now comes a very, very interesting thing.
0:52:14 > 0:52:17He will put water under the leaf of paper...
0:52:17 > 0:52:18Yeah?
0:52:18 > 0:52:22..because otherwise you destroy them,
0:52:22 > 0:52:26because they are soft still where they stick on the leaf of paper.
0:52:26 > 0:52:28And then if you put water, this gives condensation
0:52:28 > 0:52:31- and then they push... - Yeah? So they don't stick?
0:52:31 > 0:52:33- Push them off. - Fantastic.- Yeah.
0:52:33 > 0:52:34Another top tip.
0:52:34 > 0:52:39Now, Dominique, show us how you make a perfect dish out of this.
0:52:39 > 0:52:42- Hey, Dave, have you noticed something?- What's that?
0:52:42 > 0:52:45- Our award winning chef Lea... - Yeah.
0:52:45 > 0:52:47..well, she's not actually done any of the baking.
0:52:47 > 0:52:49It's the secret of success, Si.
0:52:49 > 0:52:51Surround yourself with talented people.
0:52:55 > 0:52:56Bravo.
0:52:56 > 0:52:57Yes. Get in.
0:52:57 > 0:53:00Bravo. Bravo.
0:53:00 > 0:53:02Oh, look at that. Bravo, Dominique.
0:53:02 > 0:53:06- It's baking at another level, isn't it?- Oh, it's just immense.
0:53:06 > 0:53:10When I get you, I'm going to eat you.
0:53:10 > 0:53:14And when I eat you, I'm going to be happy.
0:53:14 > 0:53:18And when I'm happy, I'm going to have another one.
0:53:20 > 0:53:23- Can I have one?- Yeah.- Ta.
0:53:24 > 0:53:26I'm feeling all loved up, dude.
0:53:26 > 0:53:32Me too. Lea's "avec amour" philosophy is a powerful thing.
0:53:32 > 0:53:35Say cheers with the ice cream.
0:53:38 > 0:53:42- Nice, no?- Oh, yeah. - Oh, gosh, this is good.
0:53:42 > 0:53:44They're absolutely divine.
0:53:44 > 0:53:46Thank you so much for your hospitality.
0:53:46 > 0:53:48- Thank you, Lea. Thank you. - Dominique...
0:53:48 > 0:53:50Thanks for sharing your knowledge with us.
0:53:50 > 0:53:52It's been an absolute privilege, thank you.
0:53:52 > 0:53:55Thank you. And we were very privileged to have you here today,
0:53:55 > 0:53:58and hopefully you will be back.
0:53:58 > 0:54:01- Cheers and here's to you. - Thank you.- Cheers. - ALL: Cheers.
0:54:01 > 0:54:05- Good health and happiness. - Yes.- Good health.- Yes.
0:54:16 > 0:54:17It's our last day in the Low Countries,
0:54:17 > 0:54:19we've reached our destination of Luxembourg.
0:54:19 > 0:54:21All we need to find now,
0:54:21 > 0:54:26is a suitable location to finish our Riesling pastries.
0:54:26 > 0:54:29Somewhere suitable, somewhere like a Riesling vineyard.
0:54:29 > 0:54:31These look very much like vines to me.
0:54:31 > 0:54:35- Hang a left here, Dave. - Right you are.- No, left!
0:54:40 > 0:54:41Now, people ask,
0:54:41 > 0:54:44"How do you carry all that kit with you when you are away?"
0:54:44 > 0:54:47Our magic panniers!
0:54:49 > 0:54:50Voila!
0:54:57 > 0:54:59Look at that. Look at those, man.
0:54:59 > 0:55:03Those little torpedoes of meat pie love. The Riesling pasty.
0:55:03 > 0:55:05The funnel of love.
0:55:05 > 0:55:08Our submarines have been left to cool overnight,
0:55:08 > 0:55:11so the meat will have shrunk away from the pastry,
0:55:11 > 0:55:14leaving room for the Riesling wine jelly.
0:55:14 > 0:55:16Whilst the wine warms through, four sheets of gelatine
0:55:16 > 0:55:19go into the water for a few minutes
0:55:19 > 0:55:20to become all flaccid and jelly-like.
0:55:24 > 0:55:26Look at that. Lovely.
0:55:26 > 0:55:28We went to this great cook shop in Holland,
0:55:28 > 0:55:31and we found these remarkable disposable funnels.
0:55:31 > 0:55:34So we thought, "This is just the job, isn't it?"
0:55:34 > 0:55:35There you go. Like that. See?
0:55:35 > 0:55:38And then just fill your little funnel up.
0:55:41 > 0:55:43Just gently, gently catchy monkey.
0:55:43 > 0:55:45Gently, dear heart. That's it.
0:55:45 > 0:55:47Just drizzle it in and let it find its own way.
0:55:47 > 0:55:49And that's going to set around that lovely meat.
0:55:49 > 0:55:53Yeah, it's perfect, Kingy, just keep it dribbling.
0:55:53 > 0:55:55What I love about these funnels though,
0:55:55 > 0:55:57- they're so hygienic too aren't they?- Oh, very.
0:55:57 > 0:56:01- And now, abracadabra! - Hocus pocus!- Izzy wizzy!
0:56:01 > 0:56:04- Piff, paff, poof!- Shazam! - Oh, I can't think of any more, me.
0:56:04 > 0:56:07No worries, they're all ready. Let's get offski.
0:56:07 > 0:56:11- We made the pastries in Brussels. - Yeah.- We're in a vineyard topping them up
0:56:11 > 0:56:13- with Riesling wine jelly in Luxembourg.- Yeah.
0:56:13 > 0:56:15All we need to find now is to find somewhere equally fabulous
0:56:15 > 0:56:17in which to eat them.
0:56:17 > 0:56:19And do you know what, mate?
0:56:19 > 0:56:21I think you and I know the very place.
0:56:21 > 0:56:23Pastries safely stowed away...
0:56:23 > 0:56:26- Safely?- OK, pastries stowed away.
0:56:26 > 0:56:29We're off to our ultimate and final destination.
0:56:33 > 0:56:36Careful on those corners, Kingy. We've precious cargo on board.
0:56:36 > 0:56:39We're heading to the beautiful little cobbled town of Vianden.
0:56:39 > 0:56:42It looks like we're going a long way on the map,
0:56:42 > 0:56:44but the whole country is only 51 miles top to bottom,
0:56:44 > 0:56:46so it shouldn't take long.
0:56:46 > 0:56:52- HIS VOICE WOBBLES:- Oh! These cobbles certainly make for an unusual biking experience!
0:56:52 > 0:56:57But the main reason for coming here is the stunning Medieval castle.
0:56:57 > 0:56:59- Vianden Castle.- Hey!
0:56:59 > 0:57:01It's a bit like fairytale, isn't it?
0:57:01 > 0:57:03It is. Do you know what?
0:57:03 > 0:57:05- What?- I reckon that we have captured the essence of Luxembourg.
0:57:05 > 0:57:08We've got the castle, we've got the sunshine,
0:57:08 > 0:57:12and we've got the pastries. Shall we, dear heart?
0:57:12 > 0:57:15Oh, yes. Go on. I'm really looking forward to this.
0:57:15 > 0:57:18- Wow, look at that.- Oh! Perfect.
0:57:18 > 0:57:19Yes. Oh, it looks...
0:57:21 > 0:57:23Well, our pastry's good, Dave.
0:57:25 > 0:57:28- It's lovely, isn't it? You can taste the wine. - It's beautiful.
0:57:28 > 0:57:30It's been a good trip this, hasn't it, the Low Countries?
0:57:30 > 0:57:34- We've met some bonkers bakers. - Fantastic.- Yeah.
0:57:34 > 0:57:36And then with Dominique,
0:57:36 > 0:57:39you had the most mind-blowing flavours and textures.
0:57:39 > 0:57:41It was really cutting edge that, wasn't it?
0:57:41 > 0:57:44Don't you think that our cooking's been somewhat, kind of, eccentric, too?
0:57:44 > 0:57:47- You could say that, dude. - I mean, the lazy boys' buns.
0:57:47 > 0:57:49And Bruges, the centre of chocoholic life,
0:57:49 > 0:57:53making the ultimate Belgian chocolate truffle cheesecake.
0:57:53 > 0:57:57And then, the madness that is the Atomium.
0:57:57 > 0:57:59- Yes.- That was fabulous.
0:57:59 > 0:58:01Beep, beep, beep! Periscope up.
0:58:01 > 0:58:05I have to say most of the Chinese population were fascinated by those.
0:58:05 > 0:58:09I am sure they thought we were two fat lads making spring rolls. There you go!
0:58:09 > 0:58:13- And it has been good fun. - Oh, it has, man, I've loved it. Loved it.
0:58:14 > 0:58:17The next leg of our Bakeation takes us into Germany.
0:58:17 > 0:58:20Or, the southern states of Germany, to be precise, Kingy.
0:58:20 > 0:58:23We're starting off our baking odyssey in the Rhineland,
0:58:23 > 0:58:24and pushing east.
0:58:24 > 0:58:26Finishing our trip in Bavaria with...
0:58:26 > 0:58:28What else? A few Teutonic tipples.
0:58:28 > 0:58:32So, why not join us again for the next leg of our fantastic...
0:58:32 > 0:58:35- SI AND DAVE:- Bakeation!
0:58:36 > 0:58:39If you've been inspired to master your boules,
0:58:39 > 0:58:42or your frites, visit...
0:58:42 > 0:58:44And follow the links to the Open University.
0:59:00 > 0:59:03Subtitles by Red Bee Media Ltd