0:00:02 > 0:00:04If you master the basic cooking techniques,
0:00:04 > 0:00:07you can build your confidence, cooking skills and repertoire.
0:00:07 > 0:00:10Cooking is so easy once you understand the basics.
0:00:10 > 0:00:12And there's no better teacher
0:00:12 > 0:00:15than legendary Michelin-starred chef Raymond Blanc.
0:00:15 > 0:00:18I feel like Picasso! Not quite.
0:00:18 > 0:00:19He wants to share what he has
0:00:19 > 0:00:22learned in his professional kitchen...
0:00:22 > 0:00:23What is the Maillard reaction?
0:00:23 > 0:00:26Gives flavour, colour and taste to the food.
0:00:26 > 0:00:28..to help you achieve incredible results at home.
0:00:28 > 0:00:31That's the kind of dish you will remember all of your life.
0:00:31 > 0:00:32Raymond will reveal
0:00:32 > 0:00:35the secrets behind the simple techniques
0:00:35 > 0:00:37at the heart of every dish.
0:00:37 > 0:00:39If you go too high, you burn it.
0:00:39 > 0:00:44If you go too slow, it goes beige, like English cuisine 40 years ago.
0:00:44 > 0:00:50From baking to roasting, poaching to frying, barbecuing and slow-cooking.
0:00:50 > 0:00:53Oh, la la. Oh, la la. And I mean, oh, la la.
0:00:53 > 0:00:56And all in his own unique way.
0:00:56 > 0:00:59HE SINGS IN FRENCH
0:00:59 > 0:01:03Raymond Blanc taught himself to cook. Now, he will teach you.
0:01:03 > 0:01:06What I promise to give you is a deep understanding
0:01:06 > 0:01:09of what's happening in your saucepan, in your oven,
0:01:09 > 0:01:13and these techniques will help you become a better cook.
0:01:20 > 0:01:24Baking immediately brings to mind cakes, pastries, bread,
0:01:24 > 0:01:26but this technique is full of surprises
0:01:26 > 0:01:31and can be used for savoury dishes, too - meat, cheese, even seafood.
0:01:31 > 0:01:35Baking, simply put, is cooking in an oven with dry heat
0:01:35 > 0:01:38and produces extraordinarily tasty results.
0:01:40 > 0:01:42Baking is a wonderful science.
0:01:42 > 0:01:47And I will show you how dry heat can give beautiful colours
0:01:47 > 0:01:49and flavours to so many foods
0:01:49 > 0:01:52and I will show you those little miracles now.
0:01:52 > 0:01:56This first recipe is a perfect, simple example of how baking works.
0:01:56 > 0:01:59A single scallop baked in its own shell,
0:01:59 > 0:02:01bathed in a white wine and vegetable jus.
0:02:04 > 0:02:07Today, I'm going to bake these beautiful scallops.
0:02:07 > 0:02:10It's a dish I borrowed from a great French chef.
0:02:10 > 0:02:14It was such a beautiful recipe and, you know what, still today,
0:02:14 > 0:02:16it is still beautiful, still modern,
0:02:16 > 0:02:21elegant, stylish and light and delicious.
0:02:21 > 0:02:24First, remove the scallops from their shells.
0:02:24 > 0:02:27Place the membrane in water to wash away residue sand.
0:02:27 > 0:02:30So that's going to be my little oven.
0:02:30 > 0:02:33I am going to bake my scallops in that little mini-oven.
0:02:33 > 0:02:37Before baking commences, make the jus the scallops will cook in.
0:02:39 > 0:02:42Sweat shallots, before adding the scallop membrane,
0:02:42 > 0:02:45button mushrooms and white wine.
0:02:45 > 0:02:46Et voila.
0:02:47 > 0:02:50Just cook it for no more than one minute.
0:02:50 > 0:02:52You don't want to stew the flavours.
0:02:52 > 0:02:57You want them clean, fresh. They must sing, they must be alive.
0:02:57 > 0:03:01Strain the contents of the pan, leaving just the liquid.
0:03:02 > 0:03:03And you must taste it.
0:03:03 > 0:03:04If you knew how delicious
0:03:04 > 0:03:07and simple a dish you're making in your own home...
0:03:09 > 0:03:11Oh. Clean, lovely.
0:03:11 > 0:03:16The white wine is lengthening vertically the flavours.
0:03:16 > 0:03:19Your flavours, instead of being flat, are going like that.
0:03:19 > 0:03:24It is going mm, mm, mm. All these little things sharpening here.
0:03:24 > 0:03:25That's what it is.
0:03:25 > 0:03:28The scallops will sit sealed within their shells
0:03:28 > 0:03:31on a bed of blanched, sliced vegetables,
0:03:31 > 0:03:34sprinkled with chopped chives and chervil.
0:03:34 > 0:03:37You've got beautiful scallops here.
0:03:37 > 0:03:40Brush the scallops with softened butter, season with salt
0:03:40 > 0:03:43and pepper and spoon in the flavoursome jus.
0:03:43 > 0:03:46On the side here, up. Voila.
0:03:46 > 0:03:49I am creating a little microclimate here.
0:03:49 > 0:03:53When I start baking my scallops, all these flavours and colours
0:03:53 > 0:03:57and textures will fuse into something quite delicious.
0:03:58 > 0:03:59Oh, look at that.
0:03:59 > 0:04:02Wrap the shells with puff pastry.
0:04:02 > 0:04:06This will seal them, preventing the jus from evaporating
0:04:06 > 0:04:08and lightly steaming the scallops.
0:04:08 > 0:04:11Place the shells on an aluminium nest, to keep them flat.
0:04:11 > 0:04:15# C'est si bon De dormir avec toi. #
0:04:15 > 0:04:18HE CHUCKLES When I was little boy of six,
0:04:18 > 0:04:23I was not even allowed to sing at church, I was so bad.
0:04:23 > 0:04:26And I'm still very bad. C'est la vie.
0:04:26 > 0:04:28You can't be good at everything, you know?
0:04:28 > 0:04:30Count your blessings, as my mum said.
0:04:30 > 0:04:33Brush with beaten egg, to give a rich golden colour.
0:04:33 > 0:04:35Those little ovens, these beautiful scallops,
0:04:35 > 0:04:37are ready to go in the big one. Here we are.
0:04:37 > 0:04:40It has been pre-heated at 200 degrees,
0:04:40 > 0:04:43for 11 minutes. Ready to serve.
0:04:59 > 0:05:04Serve the shells on a colourful bed of seaweed salad.
0:05:04 > 0:05:07Voila. Oh.
0:05:07 > 0:05:09Adam, can you please open my other scallops, please?
0:05:09 > 0:05:12I feel a bit lazy now. I'm so tired, OK?
0:05:12 > 0:05:15- It would be nice, a little bit of help from you sometimes!- Sometimes?!
0:05:15 > 0:05:17HE LAUGHS Just sometimes.
0:05:18 > 0:05:20Voila. Et tres bien.
0:05:20 > 0:05:24They are wonderful, fantastic flavours.
0:05:24 > 0:05:26Very clean.
0:05:26 > 0:05:29The juices are coming out of the scallop into the sauce.
0:05:29 > 0:05:32Enhanced that with the fish flavour, as well.
0:05:32 > 0:05:35As well as all the vegetables. It's done like a little stock.
0:05:35 > 0:05:38What shall we drink with that, Adam? A little Muscadet?
0:05:38 > 0:05:43You want a little something which is... A little Sauvignon blanc.
0:05:43 > 0:05:47Just really fresh, clean, fragrant, vegetal, citrus, no?
0:05:47 > 0:05:49- Not a beer, no?- Beer?
0:05:49 > 0:05:52A beer for Adam. Done. Beer! Ca marche!
0:05:57 > 0:06:01The technique of baking food is closely related to roasting.
0:06:01 > 0:06:03But where roasting uses fat,
0:06:03 > 0:06:05baking relies purely on the raw ingredients
0:06:05 > 0:06:07and the oven's surrounding heat,
0:06:07 > 0:06:10shown in this next impressive recipe -
0:06:10 > 0:06:12baked leg of lamb in a salt crust.
0:06:14 > 0:06:17What I want to do now is to bake that leg of lamb in a salt
0:06:17 > 0:06:18and egg-white crust.
0:06:18 > 0:06:21Very beautiful and a great piece of baking.
0:06:23 > 0:06:28To start, sear the lamb in a hot pan to add colour and flavour.
0:06:28 > 0:06:31Make sure the lamb is at room temperature before it cooks,
0:06:31 > 0:06:32to get an even bake.
0:06:34 > 0:06:36Voila. Turn it. Voila.
0:06:36 > 0:06:40Once seared, leave the lamb to rest for 15 minutes
0:06:40 > 0:06:44and prepare the crust, by whipping egg whites with salt for one minute.
0:06:44 > 0:06:46Oh, that's a lot of salt, isn't it?
0:06:49 > 0:06:51When cooking, it will harden in the dry heat,
0:06:51 > 0:06:54creating that lovely crust around my lamb.
0:06:54 > 0:06:55That's it.
0:07:00 > 0:07:02Thickly spread the salt crust on a baking tray.
0:07:02 > 0:07:04Place the lamb in the middle.
0:07:04 > 0:07:06Let's go. There's the lamb here.
0:07:06 > 0:07:09And then completely cover, so that the steam from the meat
0:07:09 > 0:07:12will be trapped within, to stop it drying out.
0:07:12 > 0:07:16I'm going to plaster it with my salt and my egg-white mixture.
0:07:16 > 0:07:19If you do a roast, the heat is direct.
0:07:19 > 0:07:22There's a lot of contraction of the muscles.
0:07:22 > 0:07:26Whereas baking, the heat is going to permeate through that crust,
0:07:26 > 0:07:29gently, and will change the flavour and texture.
0:07:29 > 0:07:30So make sure there is no hole.
0:07:30 > 0:07:33If you have a hole,
0:07:33 > 0:07:36you lose completely the control of the cooking.
0:07:37 > 0:07:40I feel like Picasso! Not quite.
0:07:40 > 0:07:43Voila. It's as simple as that.
0:07:43 > 0:07:48OK, all you have to do now, bake it in your pre-heated oven
0:07:48 > 0:07:51at 180 degrees and you cook it for 50 minutes.
0:07:53 > 0:07:56Salt is perfect to create the crust.
0:07:56 > 0:07:59It doesn't melt and seasons the meat as it cooks.
0:07:59 > 0:08:01The crust serves purely as a cooking aid
0:08:01 > 0:08:04and is discarded, once the lamb is ready.
0:08:04 > 0:08:06It's beautifully crusted.
0:08:06 > 0:08:08There are two stages to the cooking.
0:08:08 > 0:08:12The first is baking, then there is the resting time.
0:08:12 > 0:08:14The resting is part of the cooking.
0:08:14 > 0:08:16The temperature will go up from 40 degrees
0:08:16 > 0:08:21to 62, 63 degrees, during the resting time.
0:08:21 > 0:08:26So the cooking process, effectively, goes on during the resting time.
0:08:32 > 0:08:36Now, let's get the lamb. What I want to do is to really cut it open,
0:08:36 > 0:08:42by cutting that part here. Just all around, to liberate...
0:08:45 > 0:08:47Voila. Then you lift
0:08:47 > 0:08:50and you've got your beautiful leg of lamb,
0:08:50 > 0:08:53which has been perfectly baked.
0:08:53 > 0:08:57Then, you can... I've never been the best carver, but I will do my best.
0:08:57 > 0:09:00Voila, look at that. Look at that.
0:09:00 > 0:09:03Look at that colour. It's pink right the way through.
0:09:03 > 0:09:06You can see the meat is very moist.
0:09:06 > 0:09:11Very luscious. Not tight. Then you've got your sauce.
0:09:11 > 0:09:15Serve with a continental salsa verde or a traditional mint sauce.
0:09:15 > 0:09:18And then you really have something quite beautiful
0:09:18 > 0:09:21and it really shows baking at its best.
0:09:25 > 0:09:29It is so tender, juicy. You don't need a knife, just a spoon will do.
0:09:35 > 0:09:38So baking can transform savoury ingredients
0:09:38 > 0:09:41into impeccably spectacular dishes.
0:09:41 > 0:09:45But this next recipe showcases the more traditional notion of baking
0:09:45 > 0:09:47deliciously sweet treats.
0:09:47 > 0:09:50It is a perfectly risen hot pistachio souffle
0:09:50 > 0:09:52with a rich and icy chocolate sorbet centre.
0:09:54 > 0:09:58There is some kind of myth about souffles, that they are delicate,
0:09:58 > 0:10:01that they are the prima donnas of the baking world.
0:10:01 > 0:10:03That they are impossible to succeed.
0:10:03 > 0:10:05That if you open the oven door, it will collapse.
0:10:05 > 0:10:09If you breathe, it will collapse. No, go on breathing, open the oven doors
0:10:09 > 0:10:12and I will show you techniques,
0:10:12 > 0:10:14simple techniques, to make your perfect souffle.
0:10:14 > 0:10:18Three elements in the souffle - the base, the flavour, the lifting part.
0:10:18 > 0:10:21To start, warm milk in a pan.
0:10:21 > 0:10:24Add sugar and vanilla puree.
0:10:24 > 0:10:28The next step of the base is to create a simple creme patissiere,
0:10:28 > 0:10:30which is essentially a creamy custard.
0:10:30 > 0:10:36I put my egg yolk, sugar - 50 grams. I've got a whisk here.
0:10:38 > 0:10:43I've got 10 grams of flour and I've got 10 grams of arrowroot.
0:10:43 > 0:10:47The reason I use arrowroot or cornflour is it's a starch that is much finer.
0:10:47 > 0:10:51It makes a creme patissiere which is much silkier.
0:10:51 > 0:10:55OK. My milk is boiling. So, you pour it in. A little bit.
0:10:55 > 0:10:57OK. And you mix.
0:10:57 > 0:10:59Don't put it all - that's where you get the lumps.
0:10:59 > 0:11:02Just a tiny bit, to dilute it, to mix it nicely.
0:11:02 > 0:11:05Now I can add the rest of my milk.
0:11:06 > 0:11:08Tres bien.
0:11:13 > 0:11:18Thicken the mix over the heat, whisking constantly.
0:11:18 > 0:11:20Voila.
0:11:20 > 0:11:24A little bit of sugar. 10 grams of the pistachio paste.
0:11:24 > 0:11:26Pistachio paste is made by simply blending
0:11:26 > 0:11:30- equal measures of toasted pistachios with marzipan.- Voila.
0:11:30 > 0:11:33Now, you do your mix.
0:11:34 > 0:11:37That is your base. Quite thick, not runny.
0:11:37 > 0:11:40That's so important, because when you bake your souffle,
0:11:40 > 0:11:44that will thicken the wall of the egg white I put in,
0:11:44 > 0:11:47to make it much more viscous and much more delicious
0:11:47 > 0:11:49and much more strong.
0:11:49 > 0:11:52Next, egg whites for lift.
0:11:54 > 0:11:57Add a squeeze of lemon and whisk.
0:11:59 > 0:12:03Slowly, add the sugar and continue whisking
0:12:03 > 0:12:07until the egg whites start to stiffen.
0:12:07 > 0:12:11I take a third, to lighten the base. Perfect.
0:12:13 > 0:12:15Gently fold in the rest of the egg whites.
0:12:15 > 0:12:19This will keep in the air that makes the souffle rise as it expands.
0:12:21 > 0:12:24Dust pre-buttered ramekins with grated dark chocolate
0:12:24 > 0:12:27to prevent the souffle mixture sticking to the dish
0:12:27 > 0:12:29and allowing it to rise.
0:12:29 > 0:12:31Now, we are ready to fill up our souffles.
0:12:36 > 0:12:41And I have a little trick. I am going to entrap chocolate sorbet
0:12:41 > 0:12:42inside my souffle.
0:12:42 > 0:12:44Place it right in the middle here.
0:12:47 > 0:12:52And I find it cleaner. Clean flavours, clean, sharp. Lovely.
0:12:52 > 0:12:54Tres bien.
0:12:57 > 0:13:00Use your thumbnail to push the mixture away from the side.
0:13:00 > 0:13:02This will help the souffle rise straight.
0:13:02 > 0:13:07Dust with icing sugar to give a caramelised crust and add texture.
0:13:08 > 0:13:11Sinking souffles are notorious,
0:13:11 > 0:13:14but this tip will give a perfect rise every time.
0:13:14 > 0:13:15At this stage of the recipe,
0:13:15 > 0:13:18the souffles can be frozen for a day or two.
0:13:18 > 0:13:19When ready to bake,
0:13:19 > 0:13:23microwave for five seconds first, to soften the centre.
0:13:23 > 0:13:25Imagine the consequences.
0:13:25 > 0:13:26You are with your friends.
0:13:26 > 0:13:30You've got a lovely party. You stand up
0:13:30 > 0:13:33and you tell them and you make sure they listen,
0:13:33 > 0:13:36"Gentlemen, ladies, my dear friends, my loved ones,
0:13:36 > 0:13:37"I'm going to do my souffles."
0:13:38 > 0:13:40And you just walk out.
0:13:42 > 0:13:45Then you come back triumphantly ten minutes after
0:13:45 > 0:13:48with your perfectly-raised souffles.
0:13:48 > 0:13:51What a triumph. Then you get a serious reputation.
0:13:54 > 0:13:57Then you just... Voila.
0:13:57 > 0:14:02Pre-heat your oven at 180 degrees. It will take exactly 12 minutes.
0:14:02 > 0:14:07Placing the ramekins on a pre-heated tray will give them instant heat
0:14:07 > 0:14:09and help them rise.
0:14:09 > 0:14:11Voila. Bonne chance, les enfants.
0:14:11 > 0:14:14By keeping as much air in the egg whites as possible,
0:14:14 > 0:14:17perfect results can be achieved every time.
0:14:18 > 0:14:20Oh, la la. They are lovely.
0:14:24 > 0:14:27A good souffle should be barely cooked in the middle.
0:14:30 > 0:14:33Just warm. That's lovely.
0:14:33 > 0:14:37That is also a wonderful illustration of baking.
0:14:37 > 0:14:42It has got all the magic that you would wish for. It's all there.
0:14:42 > 0:14:45The crust, the colouring, the wonderful melting quality
0:14:45 > 0:14:49and then the surprise of that perfect sorbet, cooling you down.
0:14:49 > 0:14:51Fantastic. You've got it all.
0:14:56 > 0:14:57Oh, it was very nice.
0:15:01 > 0:15:03The kitchen at Le Manoir has nurtured many chefs
0:15:03 > 0:15:07who have created their own great restaurants.
0:15:07 > 0:15:12- Tell me why it's lovely? - Clean.- Hm?- Strong.- Strong.
0:15:12 > 0:15:15Pow! Bang! Fire! That means perfect.
0:15:15 > 0:15:18Ollie Dabbous is one such talent and his Michelin-starred
0:15:18 > 0:15:22Fitzrovia restaurant is famous for its freshly-baked bread.
0:15:22 > 0:15:26What I was looking for in this bread was something really earthy,
0:15:26 > 0:15:29really rustic. So I have this on minimum speed.
0:15:29 > 0:15:31Pretty simple, actually.
0:15:31 > 0:15:34A lot of people are probably scared by bread, but they shouldn't be.
0:15:34 > 0:15:38There are basic techniques and if you follow them, you can't go wrong.
0:15:38 > 0:15:41Bread gives the discerning diner
0:15:41 > 0:15:43their first impression of a restaurant,
0:15:43 > 0:15:46so it's vital to get it right.
0:15:46 > 0:15:48Ollie's bread is packed with a heady collision of flavours,
0:15:48 > 0:15:52by adding an assortment of seeds and hazelnuts for bite.
0:15:53 > 0:15:55Add the nuts at the end,
0:15:55 > 0:15:59so they don't turn to a puree. So that goes in.
0:15:59 > 0:16:00Once the seeds and nuts are mixed,
0:16:00 > 0:16:04the dough is folded and kept in a basket to prove.
0:16:04 > 0:16:07Raymond's proud of his protege and wants to see how
0:16:07 > 0:16:10he's flourished since leaving his kitchen.
0:16:10 > 0:16:13And he wants to taste Ollie's famous bread.
0:16:14 > 0:16:18- Shall we cook, shall we bake? - So with a hot baking tray here.
0:16:18 > 0:16:20And on the bottom, a little bit of cornmeal,
0:16:20 > 0:16:23a little bit of flour, as well.
0:16:23 > 0:16:24And then just...
0:16:27 > 0:16:31- Voila.- Slightly nervous, doing it in front of you.- Oh, come on!
0:16:31 > 0:16:33- OLLIE LAUGHS - The bread goes in and...
0:16:33 > 0:16:35And no water?
0:16:35 > 0:16:39Er, because it's a combi oven, we've got it on steam, so it keeps
0:16:39 > 0:16:40the outside of the loaf...
0:16:40 > 0:16:43Initially, it gives it a moist environment,
0:16:43 > 0:16:46so it doesn't harden straightaway, so you can keep expanding.
0:16:46 > 0:16:50If you don't have steam at home, just put a little tray,
0:16:50 > 0:16:54pour some water, some cold water and more steam.
0:16:54 > 0:16:57Semi-shock. Steam comes out and that is OK.
0:16:57 > 0:17:02But what is fantastic is a beautiful mystery.
0:17:02 > 0:17:07You've got flour, you've got salt, you've got yeast, you've got water.
0:17:07 > 0:17:10And yet, you've got only four elements
0:17:10 > 0:17:14and then there are thousands of ways to mess it up,
0:17:14 > 0:17:16- or do something really beautiful. - Yeah.
0:17:16 > 0:17:19I think it is that, sort of, making something
0:17:19 > 0:17:21so evidently more than the sum of its parts.
0:17:21 > 0:17:25Just like Raymond's salt-crusted lamb, the real secret is patience
0:17:25 > 0:17:27and allowing it to rest.
0:17:27 > 0:17:29A lot of people, they are tempted,
0:17:29 > 0:17:32when the bread comes out of the oven, to cut into it and eat it.
0:17:32 > 0:17:36But it needs at least an hour to rest.
0:17:36 > 0:17:38Even though it's cooling, it's still cooking.
0:17:38 > 0:17:42Also, it needs to cool on the outside to get that nice crust.
0:17:47 > 0:17:52- Voila. The waiter is taking the bread out?- Yeah.- Let's go.
0:17:55 > 0:17:59So, Ollie, in your bread, I love as much the texture as the flavour.
0:17:59 > 0:18:01Because you have everything here.
0:18:01 > 0:18:05You've got a beautiful crumb, OK, which is moist.
0:18:05 > 0:18:07You've got so much wonderful flavour
0:18:07 > 0:18:11and that is the sourness of the dough it's in.
0:18:11 > 0:18:14Beautiful. And it's a good crust. I love the crust.
0:18:16 > 0:18:22- Ollie. Master baker. Here's to your success.- Cheers.
0:18:28 > 0:18:31Ollie has inspired Raymond to return to his kitchen
0:18:31 > 0:18:34and bake some bread of his own. A simple flat bread -
0:18:34 > 0:18:38a classic recipe that's existed for thousands of years -
0:18:38 > 0:18:40paired with two baked cheeses.
0:18:40 > 0:18:45The textures of the crunchy flatbread and creamy melted cheese
0:18:45 > 0:18:47complement each other perfectly.
0:18:49 > 0:18:53We're doing two dishes, OK, almost at the same time.
0:18:53 > 0:18:57One fast bread, or quick bread, and a baked cheese.
0:18:57 > 0:19:01To start the flatbread, mix flour and salt,
0:19:01 > 0:19:03then add the yeast,
0:19:03 > 0:19:06making sure it doesn't come into direct contact with the salt,
0:19:06 > 0:19:08as that will stop it fermenting.
0:19:08 > 0:19:12Adding sugar will feed the yeast and make it rise.
0:19:13 > 0:19:16Make sure that's not salt. OK.
0:19:16 > 0:19:19Then pour in olive oil and mix everything together,
0:19:19 > 0:19:21gradually adding water.
0:19:21 > 0:19:26I'm stretching the gluten, put in with the flour and water.
0:19:26 > 0:19:30That means the gluten will give a structure to the bread.
0:19:30 > 0:19:31Voila. C'est parfait.
0:19:31 > 0:19:34Let's have a look. The yeast is going to give
0:19:34 > 0:19:39a miracle here by releasing thousands of pockets of carbon dioxide,
0:19:39 > 0:19:43pushing this structure to rise.
0:19:43 > 0:19:47The dough will need 30 minutes at room temperature to prove.
0:19:47 > 0:19:50During this time, it will double in size.
0:19:51 > 0:19:55Oh, the smell. The smell, is wonderful.
0:19:55 > 0:19:57I think of brioche.
0:19:57 > 0:20:00The yeast. The smell is wonderful. Look at that.
0:20:00 > 0:20:05When you do bread, the first rule is you don't come in here
0:20:05 > 0:20:11and punch it up. All the flavour and little bubbles of gas would go away.
0:20:11 > 0:20:14All the work of the yeast would be wasted.
0:20:16 > 0:20:18So then...
0:20:19 > 0:20:23Voila. In eight pieces. So four...
0:20:26 > 0:20:29Ah, not very good at mathematics!
0:20:29 > 0:20:33- Then flatten and roll again. - That's it. Not too thick.
0:20:35 > 0:20:38A little bit of je ne sais quoi.
0:20:38 > 0:20:41Just brush it with a little butter. That gives colour.
0:20:41 > 0:20:44Colour is appetite. It's about crust, as well.
0:20:44 > 0:20:48Add both onion and cumin seeds for a Middle Eastern flavour
0:20:48 > 0:20:51and bake for 30 minutes at 200 degrees.
0:20:51 > 0:20:53So with my two wonderful cheeses,
0:20:53 > 0:20:55one from England - Tamworth.
0:20:55 > 0:20:58Make sure it's very ripe. That's the Mont d'Or,
0:20:58 > 0:21:01which is my region, my home.
0:21:01 > 0:21:04The next stage of the recipe couldn't be simpler.
0:21:04 > 0:21:07Take one Tamworth and one Mont d'Or -
0:21:07 > 0:21:09any soft cheese can be baked -
0:21:09 > 0:21:11and start by scoring both their skins.
0:21:11 > 0:21:15To the Tamworth, add rosemary, chilli and sliced garlic.
0:21:15 > 0:21:18And to the Mont d'Or, add the garlic
0:21:18 > 0:21:20and anything else that takes your fancy.
0:21:20 > 0:21:22I've got my special ingredient here.
0:21:27 > 0:21:29My first truffles.
0:21:29 > 0:21:32Finely slice the truffles and add to the scored cheese.
0:21:32 > 0:21:36Great flavours, great fun and great baking, as well.
0:21:36 > 0:21:39We are now ready to bake away.
0:21:41 > 0:21:43Bonne chance.
0:21:45 > 0:21:49When the flatbreads are ready, leave them to one side to cool a little.
0:21:51 > 0:21:54So now, they look beautiful.
0:21:54 > 0:21:59And look. Look at that. My God, I want to taste it.
0:21:59 > 0:22:03I've only been given a small teaspoon like that. It's really bad.
0:22:03 > 0:22:06But I found a real instrument!
0:22:07 > 0:22:09Oh, look at this cream.
0:22:13 > 0:22:16Oh, sublime, delicious, wonderful.
0:22:20 > 0:22:22Wonderful flatbread here...
0:22:25 > 0:22:26Crunchy.
0:22:26 > 0:22:30A little bit of cumin behind. I mean, I'm in heaven.
0:22:30 > 0:22:33It's wonderful - with my wine, with my bread. I just miss my friends.
0:22:33 > 0:22:35Where are my friends? I'm all alone.
0:22:40 > 0:22:41Voila. It's getting there.
0:22:41 > 0:22:45You can see how it tastes through the texture. Eh?
0:22:45 > 0:22:52So baking is a hugely versatile and sometimes surprising technique.
0:22:52 > 0:22:54But it's still best known for cakes.
0:22:54 > 0:22:57So a fitting finale is an ambitious, gluten-free,
0:22:57 > 0:22:59multi-tiered chocolate extravaganza.
0:23:01 > 0:23:06I will do for you a very intriguing piece of baking,
0:23:06 > 0:23:13because the baking I'm going to do here is a cake base without flour.
0:23:13 > 0:23:16The base is the first stage of this recipe.
0:23:16 > 0:23:20Start by whisking egg whites to a soft peak, then add sugar.
0:23:20 > 0:23:23Voila. Slowly.
0:23:23 > 0:23:26This will give the egg whites volume and stability.
0:23:26 > 0:23:31Let's have a look. Yes. I'm going to add now the egg yolk.
0:23:33 > 0:23:35Voila. I'll whisk just the top,
0:23:35 > 0:23:38just to pre-mix my egg yolk with the egg white.
0:23:41 > 0:23:46Voila. So, now, just place your base here.
0:23:46 > 0:23:48So then you fold it.
0:23:48 > 0:23:53Be very gentle. Come underneath, fold. Underneath, fold. See?
0:23:54 > 0:23:56Chocolate powder adds flavour
0:23:56 > 0:24:01and the absence of flour makes the cake's base rich and moist.
0:24:01 > 0:24:06Look. Oh, beautiful. That is to die for! Just to look at it.
0:24:10 > 0:24:12Voila. So now we're ready to bake.
0:24:12 > 0:24:14Use a cake ring, as opposed to a tin,
0:24:14 > 0:24:18line with grease-proof paper and wrap with aluminium foil.
0:24:20 > 0:24:23Pour the mix halfway up the ring.
0:24:25 > 0:24:31So my oven is pre-heated. 175 degrees. 15 minutes only.
0:24:31 > 0:24:34Leave the cakes to rest for an hour when they come out.
0:24:34 > 0:24:38On the top of this flourless cake base,
0:24:38 > 0:24:40I am going to build a beautiful chocolate mousse.
0:24:40 > 0:24:43Time for the second stage of the recipe.
0:24:43 > 0:24:46Melt chocolate in a bain-marie or water bath.
0:24:46 > 0:24:49Then whisk egg whites and slowly add sugar.
0:24:55 > 0:24:58Voila. I've got my mousse here.
0:24:58 > 0:25:02Start by adding only a third of the egg whites to the melted chocolate,
0:25:02 > 0:25:05as this will help the ingredients combine.
0:25:06 > 0:25:07Then, fold in the rest,
0:25:07 > 0:25:11taking care to retain as much air in the mixture as possible,
0:25:11 > 0:25:14but working quickly, as the mousse will now be cooling.
0:25:14 > 0:25:16And then fold.
0:25:16 > 0:25:20Voila. Taste.
0:25:20 > 0:25:24Lovely. I'm going to un-mould my cake.
0:25:24 > 0:25:26Slice the crust off the top of the cake.
0:25:28 > 0:25:32Then place back inside a clean ring and spoon the mousse mixture over.
0:25:35 > 0:25:38What you have to do is place the mousse in a fridge
0:25:38 > 0:25:41so the mousse firms up, so I can cut it later.
0:25:43 > 0:25:45The final stage of baking
0:25:45 > 0:25:49and the crowning glory of the cake is the tuile garnish.
0:25:49 > 0:25:52To a pan of water add sugar, cocoa powder,
0:25:52 > 0:25:56butter and grated dark chocolate.
0:25:56 > 0:25:58Finally, add liquid glucose,
0:25:58 > 0:26:02which will help control the formation of sugar crystals.
0:26:02 > 0:26:05It's a very easy tuile. Absolutely beautiful.
0:26:05 > 0:26:09Really, a work of art on its own. It's not me, it's it.
0:26:10 > 0:26:14Melt the ingredients together, then take off the heat.
0:26:14 > 0:26:16I'm going to cool down my mixture,
0:26:16 > 0:26:19which I'm going to place between two sheets of paper.
0:26:20 > 0:26:23It is lovely. So easy to make.
0:26:27 > 0:26:31And then roll it down.
0:26:33 > 0:26:34Voila.
0:26:34 > 0:26:39And then, what you do is to undo your paper
0:26:39 > 0:26:43and you've got two very fine tuiles.
0:26:43 > 0:26:46Place the sheets of paper on trays,
0:26:46 > 0:26:49remembering to weigh them down if you're using a fan oven.
0:26:49 > 0:26:52They will only need five minutes at 170 degrees,
0:26:52 > 0:26:55enough time to take the cake and mousse out of the tin.
0:26:57 > 0:27:03Just warm it up. See I try not to burn my plastic here.
0:27:03 > 0:27:07Voila. Let's try, let's have a look. Let's lift it up.
0:27:09 > 0:27:11Tres bien.
0:27:11 > 0:27:15Decorate the cake by drizzling over chocolate melted in a bain-marie.
0:27:15 > 0:27:18To really push the boat out, create a chocolate ribbon by pouring
0:27:18 > 0:27:22more melted chocolate over a thin sheet of plastic.
0:27:22 > 0:27:23Then smooth the mousse,
0:27:23 > 0:27:26before wrapping the plastic around the cake.
0:27:26 > 0:27:28When you apply the chocolate on the acetate
0:27:28 > 0:27:31with a palette knife, make sure it's thick enough.
0:27:31 > 0:27:33Not too thick, so it's like a fortress!
0:27:33 > 0:27:36Leave to cool for ten minutes in the freezer.
0:27:36 > 0:27:40Take the tuile out of the oven. It will harden as it cools.
0:27:40 > 0:27:43I'm going to remove the acetate. OK, tres bien.
0:27:43 > 0:27:47So move that away here. So, very gently.
0:27:51 > 0:27:55It's OK. Now I'm going to add my tuile.
0:27:55 > 0:27:58Here we are, we're going to break it up a little bit.
0:27:58 > 0:28:02Voila, tres bien. Look at that. It's beautiful.
0:28:05 > 0:28:07Voila.
0:28:08 > 0:28:10Lovely.
0:28:10 > 0:28:14The result - a culinary masterpiece well worth the effort.
0:28:16 > 0:28:18So, of course, good taste.
0:28:24 > 0:28:25The mousse is so easy.
0:28:25 > 0:28:28Egg white, chocolate and a little bit of sugar.
0:28:28 > 0:28:32Cooling, fresh, not heavy, not cloying. Lovely.
0:28:32 > 0:28:34This one has got no guilt. No guilt.
0:28:34 > 0:28:37Just a big smile, a big grin. It's lovely.
0:29:04 > 0:29:07Subtitles by Red Bee Media Ltd