0:00:27 > 0:00:28I am passionate about baking,
0:00:28 > 0:00:31whether I'm making fairy cakes for children's parties
0:00:31 > 0:00:34or indulgent treats for an afternoon tea.
0:00:34 > 0:00:36It's always such a pleasure to bake them myself,
0:00:36 > 0:00:40and nothing compares with that divine homemade taste.
0:00:41 > 0:00:44Today, on Bake!, I show you how to make
0:00:44 > 0:00:48a wonderfully rich baked cheesecake with blueberries.
0:00:50 > 0:00:54I visit virtuoso pastry chef Gerhard Jenne,
0:00:54 > 0:00:58who shows me the spellbinding secrets behind his magic cakes.
0:00:58 > 0:01:02And my cookery school students get to grips with choux pastry
0:01:02 > 0:01:04to make eclairs, the ultimate teatime treat.
0:01:10 > 0:01:13I'm going make a baked cheesecake with blueberries.
0:01:13 > 0:01:16And a baked cheesecake is a wonderfully indulgent dessert.
0:01:16 > 0:01:20And I love the way the blueberries cut through the rich creaminess
0:01:20 > 0:01:24of the cream cheese filling and the buttery, biscuity base.
0:01:24 > 0:01:29So to make the biscuity base, I need 175 grams of digestive biscuits
0:01:29 > 0:01:32which have been crushed up, quite finely.
0:01:32 > 0:01:35With 75 grams of melted butter.
0:01:41 > 0:01:43So, bring that together.
0:01:45 > 0:01:48And then pop it into the base
0:01:48 > 0:01:53of a 24cm or 25cm round, cake tin.
0:01:53 > 0:01:57I've buttered the sides of the cake tin and lined the base with
0:01:57 > 0:01:59a round of greaseproof or parchment paper.
0:02:02 > 0:02:06There. OK, so flatten it out.
0:02:08 > 0:02:12Just to cover the surface of the tin.
0:02:12 > 0:02:14Make sure it is covered in all areas.
0:02:14 > 0:02:18So, once it's nice and even all over the base,
0:02:18 > 0:02:22then pop in the blueberries. These could be raspberries instead.
0:02:22 > 0:02:24Sometimes I even leave out the fruit
0:02:24 > 0:02:27and just use chocolate digestives instead.
0:02:27 > 0:02:30So make sure the blueberries are covering
0:02:30 > 0:02:32pretty much in a single layer at the base.
0:02:32 > 0:02:36Put the tin, with the biscuity base and the fruit, in the fridge.
0:02:36 > 0:02:41While that's chilling in the fridge, I can make the cream cheese filling.
0:02:41 > 0:02:43For this I need 450 grams of cream cheese.
0:02:43 > 0:02:45This is going to feed a lot of people,
0:02:45 > 0:02:48don't worry about the amount of cream cheese.
0:02:48 > 0:02:50Just one little slice is enough.
0:02:50 > 0:02:53And a teaspoon of vanilla extract.
0:02:58 > 0:03:00Like that.
0:03:00 > 0:03:04150 grams of golden caster sugar or plain caster sugar.
0:03:04 > 0:03:07And four eggs.
0:03:07 > 0:03:08One...
0:03:10 > 0:03:11..two...
0:03:13 > 0:03:15..three...
0:03:16 > 0:03:18..and four.
0:03:18 > 0:03:23And all I need to do now is whisk it all up until it's light and creamy.
0:03:29 > 0:03:31OK.
0:03:33 > 0:03:36That's it. So take the biscuit base out of the fridge.
0:03:40 > 0:03:42And pour the cream cheese filling
0:03:42 > 0:03:46over the blueberries sitting on the biscuit base.
0:03:47 > 0:03:49Some of the blueberries sometimes
0:03:49 > 0:03:51kind of pop up to the top while it's cooking.
0:03:51 > 0:03:55Most of them stay at the bottom.
0:03:56 > 0:03:59So pop it into the oven at 180 degrees for about 40 minutes
0:03:59 > 0:04:04until it's lovely and pale golden on top and just set in the centre.
0:04:05 > 0:04:08Once the baked cheesecake with blueberries has completely cooled -
0:04:08 > 0:04:12and for this it does need to cool to room temperature,
0:04:12 > 0:04:14otherwise it's just a little bit too delicate,
0:04:14 > 0:04:16take the sides off the tin.
0:04:16 > 0:04:20And I'm going to actually flip it out because I want to remove
0:04:20 > 0:04:23the cake tin base and also the base of greaseproof paper.
0:04:23 > 0:04:24If you're too nervous for this,
0:04:24 > 0:04:27if you just want to put it straight onto a cake stand to serve it,
0:04:27 > 0:04:30then I recommend not putting a greaseproof paper base.
0:04:30 > 0:04:33But, if you're feeling a bit brave, you want to flip it.
0:04:33 > 0:04:36Dust it with some icing sugar to prevent it sticking to the plate.
0:04:36 > 0:04:38That you do not want.
0:04:39 > 0:04:40Take a plate.
0:04:40 > 0:04:45And just quite bravely flip it out.
0:04:45 > 0:04:47Take off the tin.
0:04:47 > 0:04:48Great.
0:04:48 > 0:04:51And the paper.
0:04:51 > 0:04:54Take your cake stand or your pretty plate to serve it on,
0:04:54 > 0:04:58and just flip it out.
0:04:58 > 0:05:01Go. Yay!
0:05:03 > 0:05:06Dust it with a little bit more icing sugar if you like.
0:05:08 > 0:05:11Just to pretty it up a bit.
0:05:11 > 0:05:13Cut a slice.
0:05:16 > 0:05:18Mmm.
0:05:21 > 0:05:26Look at that gorgeous, creamy consistency.
0:05:26 > 0:05:27Yum.
0:05:27 > 0:05:30The lovely juicy blueberries.
0:05:30 > 0:05:33This could even be made 24 hours in advance.
0:05:33 > 0:05:37Why not add a few extra blueberries?
0:05:37 > 0:05:40And there we are. Baked cheesecake with blueberries.
0:05:57 > 0:06:00Today, I show the cookery school students
0:06:00 > 0:06:04how to make gorgeously sweet and chocolaty eclairs.
0:06:04 > 0:06:07Who's made choux pastry here before? Never. Have any of you...?
0:06:07 > 0:06:09Never heard of choux pastry.
0:06:09 > 0:06:11Fantastic, you've never heard of it, that's great.
0:06:11 > 0:06:14That's just what we need. You're a choux virgin.
0:06:14 > 0:06:18Yes. So, we've got butter, three ounces of butter, 75 grams.
0:06:18 > 0:06:22We've got 150 mils, quarter pint of water.
0:06:22 > 0:06:23Cold water, not warm.
0:06:23 > 0:06:28100 grams or 3 and a half ounces of strong flour.
0:06:28 > 0:06:30Which is like a baker's flour.
0:06:30 > 0:06:33And three eggs. And this is for the base.
0:06:33 > 0:06:36Light your hobs under the butter.
0:06:36 > 0:06:39Pour your water into your butter in your saucepan.
0:06:39 > 0:06:42The butter is cut up into little bits purposely,
0:06:42 > 0:06:44cos if you have just a big, big block of butter,
0:06:44 > 0:06:47the water will boil before the butter's melted.
0:06:47 > 0:06:50Some of the water will evaporate. But we need all the water in here.
0:06:50 > 0:06:52So as soon as this comes to the boil,
0:06:52 > 0:06:54and it needs to be at a proper rolling boil,
0:06:54 > 0:06:59we're going to fire in the flour that we have, with a pinch of salt.
0:06:59 > 0:07:03OK? Take it off the heat for one second while you're stirring it in.
0:07:03 > 0:07:07And then once the flour has been added in,
0:07:07 > 0:07:11cook it on the heat until it just gets a tiny bit furry.
0:07:11 > 0:07:14OK, mine has actually furred to the bottom of the saucepan.
0:07:14 > 0:07:16I'm now kind of scraping it.
0:07:16 > 0:07:19I'm going to take mine off the heat.
0:07:19 > 0:07:24OK? And just allow it to sit and cool ever so slightly
0:07:24 > 0:07:27before I add in the eggs.
0:07:29 > 0:07:33So, at this stage now, all that we need to do
0:07:33 > 0:07:37before finishing the choux pastry is to add in eggs.
0:07:37 > 0:07:41But this is the hard bit, because we're going to beat them in by hand.
0:07:41 > 0:07:42You can do this in a machine.
0:07:42 > 0:07:45But I want you to do it the proper way.
0:07:45 > 0:07:48I'm being, I'm being a choux purist today.
0:07:48 > 0:07:50So I'm going to add in the first two eggs one by one.
0:07:50 > 0:07:54And then the third egg, I'm actually going to whisk.
0:07:54 > 0:07:58Because I'm going to add the third egg, that's the last egg, gradually,
0:07:58 > 0:08:01just in case I don't need it all. That's the third egg. That's fine.
0:08:01 > 0:08:04The saucepan is still warm, but it doesn't feel burning hot
0:08:04 > 0:08:07if you put your finger on the inside, OK?
0:08:07 > 0:08:10Because if it does, the egg is going to scramble.
0:08:10 > 0:08:13So, crack the first egg in and just beat it.
0:08:13 > 0:08:16It's quite hard work because the pomade, which is the butter,
0:08:16 > 0:08:20the water and the flour, is quite stiff, and the egg is runny,
0:08:20 > 0:08:25so it's quite hard to actually get them to merge, you know, quite well,
0:08:25 > 0:08:30but if you just keep, keep kind of stirring and beating,
0:08:30 > 0:08:32and it will come together.
0:08:32 > 0:08:35So the first egg's in. Just look at this,
0:08:35 > 0:08:38it's kind of just richer in colour cos of the egg yolk,
0:08:38 > 0:08:40but it's still quite lumpy, quite rough-looking.
0:08:40 > 0:08:43Take the spoon out every so often and just kind of...
0:08:43 > 0:08:46And then beat it up, yeah, that's nearly there.
0:08:46 > 0:08:48Just give it another good beat and then you're there.
0:08:48 > 0:08:51You can go ahead and add the second egg.
0:08:51 > 0:08:52The lovely thing about this pastry
0:08:52 > 0:08:55is that a little bit goes really, really far.
0:08:55 > 0:08:58This is gonna make about 20 or 30 eclairs. Really? Wow!
0:08:58 > 0:09:01Yeah, because they - more, actually, - than double in size
0:09:01 > 0:09:02when you pipe them out.
0:09:02 > 0:09:06OK, so once you've got the second egg in and the dough or the pomade
0:09:06 > 0:09:09is kind of quite even, what I would do is, I would take the third egg,
0:09:09 > 0:09:13start to add just a little bit of the egg. I might need it all.
0:09:13 > 0:09:15Sometimes you even need more than the third egg.
0:09:15 > 0:09:18Can you see the way it's dropping off the spoon?
0:09:18 > 0:09:20But it's still quite lumpy.
0:09:20 > 0:09:24I want it to drop off a little bit more smoothly than that
0:09:24 > 0:09:26until it's almost more velvety.
0:09:30 > 0:09:34OK. Can you feel now how it almost feels more like a thick custard?
0:09:34 > 0:09:35It feels easier.
0:09:35 > 0:09:38Hold it up on the spoon.
0:09:38 > 0:09:42And let it drop off. Can you see how it comes off in almost a curtain
0:09:42 > 0:09:46and it's quite velvety and smooth and shiny? Yes.
0:09:46 > 0:09:49Yes, and you see that really glossy,
0:09:49 > 0:09:52it just looks like velvet, beautiful.
0:09:52 > 0:09:55Not quite there. I think it is.
0:09:55 > 0:09:58I'm reluctant to add too much egg because if we add too much egg,
0:09:58 > 0:10:01they'll rise beautifully in the oven,
0:10:01 > 0:10:04but as soon as you take them out of the oven, they fall, they collapse.
0:10:04 > 0:10:09OK. Fantastic. So all the choux pastry is great at this stage.
0:10:09 > 0:10:13You have all got in front of you a piping bag and a nozzle.
0:10:13 > 0:10:16So, take...
0:10:16 > 0:10:19your choux pastry. And...
0:10:19 > 0:10:21empty it in to the piping bag.
0:10:21 > 0:10:23And I'm using my hand, can you see?
0:10:23 > 0:10:26I'm using my hand to scrape it off the spoon.
0:10:26 > 0:10:31OK, so get every single bit of choux pastry into the piping bag.
0:10:35 > 0:10:37OK. Do you want to start?
0:10:37 > 0:10:40Just pipe a few eclairs, and this is really easy.
0:10:40 > 0:10:43A wet knife makes it a bit easier. That's good, Lucy.
0:10:43 > 0:10:47You should be pushing down the choux pastry all the time as you use it.
0:10:47 > 0:10:51And then twist the piping bag a little bit.
0:10:55 > 0:10:56Katie!
0:10:56 > 0:11:00Is this gonna be a swan? Yes, I'm gonna try. Oh, beautiful!
0:11:00 > 0:11:05If you do, you could actually make this into quite an oval shape.
0:11:05 > 0:11:07Like the body? Like the body. OK.
0:11:07 > 0:11:12Do you want to brush them gently with a little bit of beaten egg?
0:11:12 > 0:11:13So these are going into an oven
0:11:13 > 0:11:16at 220 degrees Centigrade for ten minutes.
0:11:16 > 0:11:19Then we turn the oven down to 200.
0:11:19 > 0:11:23Cook them for about 20 to 25 minutes until they're golden brown
0:11:23 > 0:11:25and they should feel firm all over.
0:11:25 > 0:11:28But five minutes before the end of cooking,
0:11:28 > 0:11:30we need to just make a little hole,
0:11:30 > 0:11:34and that little hole is then going to allow the steam to escape,
0:11:34 > 0:11:37which means they won't be too soggy, they won't collapse.
0:11:37 > 0:11:40Cook them for the last five minutes and then we take them out and allow
0:11:40 > 0:11:42them to cool. That hole will be quite handy,
0:11:42 > 0:11:46cos that's where we're going to pipe in the sweetened cream.
0:11:46 > 0:11:50Later on, the students learn my technique for filling their eclairs
0:11:50 > 0:11:54with creme chantilly and top them with a gorgeous chocolate icing.
0:12:05 > 0:12:08Coming up, I visit the German pastry chef Gerhard Jenne,
0:12:08 > 0:12:12famous for bright and cheeky cake designs.
0:12:12 > 0:12:15And my cookery school students finish off their eclairs
0:12:15 > 0:12:18with a wonderful creme chantilly filling and chocolate icing.
0:12:25 > 0:12:28Baking is for many people including myself
0:12:28 > 0:12:31a very homely and comforting thing to do.
0:12:31 > 0:12:36But I'd like you to meet someone who has a very fun and cheeky take on baking.
0:12:36 > 0:12:38Gerhard. Hello. Hi.
0:12:38 > 0:12:41Konditor & Cook, where did the name come from?
0:12:41 > 0:12:44Konditor means pastry chef, it's the German word for pastry chef.
0:12:44 > 0:12:46And the cook is the savoury chef.
0:12:46 > 0:12:48I trained in Germany as a pastry chef
0:12:48 > 0:12:51and then I learned the savoury cooking in England.
0:12:51 > 0:12:53So you are a Konditor and a cook. I am indeed, yes.
0:12:56 > 0:12:59And here we have one of our sort of signature cakes.
0:12:59 > 0:13:02It's amazing. Yes. Looks like you've just thrown a blanket over it.
0:13:02 > 0:13:05So yeah, I mean, we like to have a bit of fun with the...
0:13:05 > 0:13:08decorating of cakes. I can see that over here!
0:13:08 > 0:13:12One of the first things I did sort of like when I first started
0:13:12 > 0:13:16was the traditional gingerbread man, but we gave them a bit of character.
0:13:16 > 0:13:20We gave them big cute smiles, put some of them like in underpants and things like that.
0:13:20 > 0:13:22I love it! Very nice.
0:13:22 > 0:13:25Sometimes they drop their underpants too, a few naughty ones.
0:13:25 > 0:13:28Cos we have got some other cakes, which we call the magic cakes.
0:13:28 > 0:13:30You're very famous for these. That's right.
0:13:30 > 0:13:33When you get given one of those, that is the magic.
0:13:33 > 0:13:36Shall we have a look at some of those?
0:13:37 > 0:13:41Oh, great colours! Yes, they're very eye-catching
0:13:41 > 0:13:46and this is the seven days of... how to get your way in the Konditor & Cook way.
0:13:46 > 0:13:50You start with the sexy babe and the lucky cherries, the hot guy.
0:13:50 > 0:13:54Or the other way round. "Hot guy". Oh, my goodness! "Kiss me".
0:13:54 > 0:13:55SHE GIGGLES
0:13:55 > 0:13:57Who are those modelled on?
0:13:57 > 0:13:59My grandmother.
0:14:02 > 0:14:05We'll have a bit of fun making some of these. Looking forward to it.
0:14:09 > 0:14:12So, here we are on the bridge of the Star Ship Enterprise,
0:14:12 > 0:14:15the cake decorating wonderland.
0:14:15 > 0:14:17Glitters and all sorts of things.
0:14:17 > 0:14:20We've got the royal icing. I mean, that's what we use to pipe.
0:14:20 > 0:14:22We have the basic white and then we just...
0:14:22 > 0:14:24We add like the colours to it.
0:14:24 > 0:14:27Turquoise, amazing.
0:14:27 > 0:14:29It's like a painter's palate. Incredible! Yeah.
0:14:29 > 0:14:32We use like traditional marzipan as well,
0:14:32 > 0:14:34which we shape sometimes into things.
0:14:34 > 0:14:37Lips or hearts. Let's take the red one and make a heart.
0:14:37 > 0:14:40And then if you want, you know, you can...
0:14:40 > 0:14:43Oh. ..dip it in a bit of glitter and you've got a glittery heart.
0:14:43 > 0:14:45How sweet is that?
0:14:45 > 0:14:47For you, Rachel. Oh, thank you!
0:14:47 > 0:14:52Such fun. These are really great to have, aren't they, for children's birthday parties?
0:14:52 > 0:14:54Absolutely, yes. Oh, sweet. And like for Easter
0:14:54 > 0:14:56we would use little eggs.
0:14:56 > 0:14:59And edible glitter! Edible glitter, yes... It's incredible.
0:14:59 > 0:15:03..which you can get on mail order. I've got a few gingerbread men. OK.
0:15:03 > 0:15:07And I thought maybe, you know, shall I do a little sailor?
0:15:07 > 0:15:11Oh, I see, you're a bit of expert at this. Sweet!
0:15:11 > 0:15:13SHE LAUGHS
0:15:20 > 0:15:22So here we are. That's great.
0:15:22 > 0:15:23That easy.
0:15:23 > 0:15:27Oh, this is quite thick, or am I just not squeezing it enough?
0:15:27 > 0:15:29Erm, I actually use two hands when I pipe. Ah! OK.
0:15:29 > 0:15:32Just to steady my, um... piping bag a little bit.
0:15:32 > 0:15:35And maybe some little high heels?
0:15:35 > 0:15:38And that's the main thing, just to sort of be creative.
0:15:38 > 0:15:41What, to wear heels with your bikini?
0:15:41 > 0:15:44That as well, but like just to be creative... Yeah.
0:15:44 > 0:15:46And have a bit of fun.
0:15:46 > 0:15:48Yeah, you can have such fun. Excellent. Well done.
0:15:48 > 0:15:51You won't be hiring me any time soon.
0:15:51 > 0:15:54I think it's a good start.
0:15:54 > 0:15:57Shall I show you how to do the letters, for example? Yeah!
0:15:57 > 0:16:01Well, shall we write your name? That's a good one, isn't it? Yeah.
0:16:01 > 0:16:03This is how we do the larger letters.
0:16:03 > 0:16:07Oh, my goodness, it's so even. And then you dip this into glitter?
0:16:07 > 0:16:11Yeah, do you wanna have a go at dipping it in? Yeah. I'd love to dip it.
0:16:11 > 0:16:14So while the icing is still a bit... Yes. ..wet, soft.
0:16:14 > 0:16:17Yeah, not too deep or the whole cake will be covered.
0:16:17 > 0:16:20OK. And that's it. And then you pipe inside it.
0:16:20 > 0:16:23You can pipe and if you want, you know, to use different effects,
0:16:23 > 0:16:26you can use colours. Right. Or do the outline.
0:16:26 > 0:16:28We can do each letter different.
0:16:28 > 0:16:31You can use things like the dragees... Yeah? ..to make things.
0:16:31 > 0:16:33For example, a frog. Gorgeous sugared almonds.
0:16:33 > 0:16:35Shall I show you a frog? Yeah.
0:16:36 > 0:16:39This is getting out of hand, isn't it? It's great.
0:16:39 > 0:16:43There we go, let's give the frog some eyes. Blue-eyed frog.
0:16:43 > 0:16:44A blue-eyed frog.
0:16:44 > 0:16:47Sort of. That's fantastic, I love it.
0:16:47 > 0:16:50I take quite a lot of inspiration from things underwater,
0:16:50 > 0:16:52cos they're so wonderful and colourful.
0:16:52 > 0:16:55So I could show you maybe how to make an octopus. Yes!
0:16:55 > 0:16:58First, we see the tentacles of the octopus.
0:16:58 > 0:17:00And then...
0:17:00 > 0:17:03we'll use one of the dragees as the body.
0:17:03 > 0:17:07Brilliant. And make it a bit human, give him some lips as well.
0:17:07 > 0:17:09Lips!
0:17:09 > 0:17:13And perhaps... Oh, oh, oh! Would you look at that?
0:17:13 > 0:17:16..sprinkle just a tiny bit of... It's so cute. Glitter.
0:17:16 > 0:17:18..glitter on it. I can imagine any little girl
0:17:18 > 0:17:21would be so happy to have these at her birthday party.
0:17:21 > 0:17:24They're very artistic. It helps if you are artistic.
0:17:24 > 0:17:28Yeah. But you can just kind of go wild and just squeeze different shapes.
0:17:28 > 0:17:32Even if we just do something simple like that, maybe just different lines on a cake.
0:17:32 > 0:17:35Yeah, lovely. Actually I've got an idea.
0:17:35 > 0:17:38Flags is a very good one. That's what I was just thinking.
0:17:39 > 0:17:42Sorry, not very straight lines.
0:17:42 > 0:17:45It's, er... kind of your technique, if I may say so.
0:17:45 > 0:17:48You hold the writing like that or you're quite low down...
0:17:48 > 0:17:51Yeah. ..whereas when I do it, it's more of a laying down.
0:17:51 > 0:17:53Oh, yes. So when you shake... That's a very good tip.
0:17:53 > 0:17:55You get a better shape. Yeah.
0:17:55 > 0:17:59St Patrick's Day, here we come. Wow! Look at that.
0:17:59 > 0:18:02Very good, excellent.
0:18:02 > 0:18:04The Y-fronts there.
0:18:06 > 0:18:08A G-string!
0:18:08 > 0:18:09There we are.
0:18:10 > 0:18:13They're such fun. I think they're great. I love them.
0:18:13 > 0:18:18A completely different side to baking, rather than just a simple cake. This is really fun.
0:18:18 > 0:18:22Sometimes it's better if you take inspiration from the card shop,
0:18:22 > 0:18:26cos I think you can do something much more contemporary and fun.
0:18:26 > 0:18:31That's a very good point, or I suppose go to your local... underwear shop. Absolutely, yes!
0:18:44 > 0:18:47Now, it's back to cookery school, and it's time to make
0:18:47 > 0:18:50the chocolate icing and the creme chantilly filling.
0:18:50 > 0:18:53OK, while the eclairs are cooling,
0:18:53 > 0:18:55I'm going to make the chocolate icing.
0:18:55 > 0:18:58You all have 100 grams of icing sugar, one tablespoon
0:18:58 > 0:19:01of cocoa powder and I need a little bit of boiling water as well.
0:19:01 > 0:19:05So all the cocoa powder and the icing sugar...
0:19:05 > 0:19:08Mix it all together first of all.
0:19:08 > 0:19:11Pour the boiling water maybe just into the spoon first, just to
0:19:11 > 0:19:15make sure you're not going to put too much in.
0:19:15 > 0:19:16It's so easy to add too much.
0:19:16 > 0:19:20So I'm just going to add it in really gradually.
0:19:23 > 0:19:25Yay! That's it.
0:19:25 > 0:19:29Great. This is what I'm looking for.
0:19:31 > 0:19:33I've got a couple of piping bags
0:19:33 > 0:19:36filled with what's called chantilly cream.
0:19:36 > 0:19:40Chantilly cream is whipped cream which has then got some icing sugar
0:19:40 > 0:19:43and some vanilla extract folded into it.
0:19:43 > 0:19:45Take your eclair with the little gap in there
0:19:45 > 0:19:48that you've made with the skewer.
0:19:48 > 0:19:51And kind of push it in. You can be a little bit kind of
0:19:51 > 0:19:53rough and determined like that.
0:19:53 > 0:19:55And just squeeze.
0:19:55 > 0:19:59So, to ice these,
0:19:59 > 0:20:01you've got a warm, wet knife, this is important.
0:20:01 > 0:20:04Spread the icing on top.
0:20:04 > 0:20:07The warm, wet knife that's just been dipped into water is important,
0:20:07 > 0:20:10it spreads a lot more nicely and easily.
0:20:10 > 0:20:13So mix the cocoa and the icing sugar together.
0:20:22 > 0:20:25Janene, this is dropping off the spoon just a tiny bit too easily.
0:20:25 > 0:20:30Just put an extra tablespoon or two of icing sugar in.
0:20:40 > 0:20:41Lovely. OK.
0:20:44 > 0:20:46The neck is just about...
0:20:46 > 0:20:49Wow! Check that out.
0:20:49 > 0:20:51Give 'em a sprinkle.
0:20:51 > 0:20:54A bit more swan-like. Yeah.
0:20:54 > 0:20:59OK, everyone, let's bring our eclairs outside. Have a little taste.
0:20:59 > 0:21:01Pick them up, let's bring them out.
0:21:05 > 0:21:06Ah!
0:21:06 > 0:21:08Oh, hello. You are not getting any eclairs, Missy.
0:21:08 > 0:21:11OK...
0:21:13 > 0:21:15Mmmm.
0:21:15 > 0:21:18All nice, creamy inside, I see. I never thought I could make
0:21:18 > 0:21:23a chocolate eclair, so that's brilliant. Now you can.
0:21:23 > 0:21:26Mmm.
0:21:26 > 0:21:28People are gonna expect it though now.
0:21:28 > 0:21:29THEY LAUGH
0:21:29 > 0:21:33I've really, really enjoyed the whole experience.
0:21:33 > 0:21:36And it's sort of inspired me to keep going with baking. Janene and I
0:21:36 > 0:21:40were talking earlier about it and we're gonna go out and buy some more
0:21:40 > 0:21:43equipment and then send each other photos when we've baked new stuff.
0:21:43 > 0:21:45Say, look at this!
0:21:46 > 0:21:50You need all the cream inside, don't you, actually to lighten it?
0:21:50 > 0:21:52So could you use something else instead of the cream?
0:21:52 > 0:21:55Do you know what is amazing? Vanilla ice cream
0:21:55 > 0:21:58or chocolate ice cream, slightly softened. Piped into the centre.
0:21:58 > 0:22:02Put the eclairs or the profiteroles into the freezer
0:22:02 > 0:22:05and when you're ready to serve them, you know, couple of days or hours later,
0:22:05 > 0:22:10take them out, put them on a plate and drizzle them with a very hot chocolate sauce.
0:22:10 > 0:22:14So well done everyone, that was absolutely brilliant. Thank you.
0:22:14 > 0:22:16I'm very proud of my students!
0:22:16 > 0:22:18THEY LAUGH
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