0:00:02 > 0:00:05For the last 35 years, renowned chef Raymond Blanc has inspired the world with his cooking.
0:00:05 > 0:00:09It's about celebrating that gorgeous, glorious food and sharing
0:00:09 > 0:00:12a special moment with your loved one.
0:00:12 > 0:00:16Now, he's opening his kitchen and sharing his secrets.
0:00:16 > 0:00:21I've made all the mistakes which could be made, so you don't have to make them yourself.
0:00:21 > 0:00:23Showing, with a little effort...
0:00:23 > 0:00:24Food is so, so beautiful.
0:00:24 > 0:00:27..anyone can bring some joy to the dinner table.
0:00:27 > 0:00:32Even the most complicated dish is not impossible to make.
0:00:35 > 0:00:40On Kitchen Secrets, Raymond demystifies the art of making bread.
0:00:40 > 0:00:44Not easy for Raymond Blanc, easy for everyone.
0:00:44 > 0:00:48From a simple country loaf to an impressive fougasse.
0:00:48 > 0:00:51Bread is about companionship, sharing.
0:00:51 > 0:00:57- A cream-filled brioche, a great dessert for a special occasion. - That will smell of home.
0:00:57 > 0:00:59And last, but not least...
0:00:59 > 0:01:02- Lovely.- A delicate apple croustade.
0:01:02 > 0:01:08There's something so rewarding about making your own bread.
0:01:08 > 0:01:09Bon appetit.
0:01:13 > 0:01:17In his Oxfordshire kitchen, Raymond is preparing for a day of baking.
0:01:17 > 0:01:22Can I have a bowl please, guys, a mixing bowl? Small mixing bowl. Ah, thank you, not that one.
0:01:22 > 0:01:24Could we have a glass bowl?
0:01:24 > 0:01:26Can you get me a glass bowl?
0:01:26 > 0:01:28Adam? Adam?
0:01:28 > 0:01:33I love baking, such a wonderful occupation, really fills up
0:01:33 > 0:01:36your whole home, with yeast,
0:01:36 > 0:01:42with fermentation, acid, sour, sweet, wonderful baking, lovely flavours.
0:01:42 > 0:01:44To begin, a classic dessert made with brioche,
0:01:44 > 0:01:50a traditional French bread, filled with a rich lemon cream - gateau a la creme.
0:01:53 > 0:01:56To me, brioche, it means a special day, a very special day.
0:01:56 > 0:01:58Every day you would have bread
0:01:58 > 0:02:03but on Sunday or a festive day, you would have brioche, and wow!
0:02:03 > 0:02:09That's worth waiting for, but the way to make it is so, so easy, and I mean easy.
0:02:09 > 0:02:13Start by combining 500g of flour...
0:02:13 > 0:02:1760g of sugar and 7g of salt.
0:02:17 > 0:02:24You just give it a little mix but if you're not connected with... Adam!
0:02:28 > 0:02:33Adam! Well, there must be an extension here...
0:02:33 > 0:02:37When you've got power, mix the ingredients together.
0:02:37 > 0:02:39And now I crumble my yeast
0:02:39 > 0:02:44so it can mix very well and slowly I release it into my bowl.
0:02:44 > 0:02:51Yeast, a living fungus, is the magic ingredient which makes bread rise.
0:02:51 > 0:02:57- Tres bien.- Add 7 eggs...
0:02:57 > 0:03:04- Voila.- And mix using a bread hook until the dough becomes smooth and elastic. This should take 5 minutes.
0:03:04 > 0:03:09This is a no-brainer. It's really so wonderfully easy and so satisfying,
0:03:09 > 0:03:12hardly any effort, because the machine does it for you.
0:03:22 > 0:03:26Now we're to add 300g of butter without any form of guilt.
0:03:26 > 0:03:29It's so very good, OK?
0:03:29 > 0:03:31All of that butter into my dough.
0:03:31 > 0:03:37Then give the dough one last blast for 5 minutes on a medium speed.
0:03:39 > 0:03:42OK, that's lovely. Less sticky,
0:03:42 > 0:03:46quite shiny, taken all of the butter.
0:03:46 > 0:03:49Now it is ready. It cannot go wrong.
0:03:49 > 0:03:53The only thing which can go wrong, if you weigh your ingredients wrong.
0:03:53 > 0:03:55Now prove the dough for an hour...
0:03:55 > 0:04:02just set aside at room temperature so the yeast can get to work and make the mixture expand.
0:04:02 > 0:04:05The dough will then need to go into the fridge.
0:04:05 > 0:04:08This one has been in the fridge for one hour.
0:04:08 > 0:04:11The dough is much firmer, much stronger, easier to handle.
0:04:11 > 0:04:16You couldn't handle fresh dough, so that's why this is perfect.
0:04:16 > 0:04:20Your brioche dough is now ready.
0:04:20 > 0:04:24Tres bien. Voila.
0:04:24 > 0:04:26Tres bien.
0:04:26 > 0:04:31Place on a board with greaseproof paper. Shape it into a circle.
0:04:31 > 0:04:34So I make it completely by hand.
0:04:34 > 0:04:37That is really home, that's the smell of home.
0:04:37 > 0:04:40I think I had a good home, I suppose.
0:04:40 > 0:04:41I'm very privileged, I realise that.
0:04:44 > 0:04:51So I'm going to cover it, voila, nicely for half an hour.
0:04:51 > 0:04:53Now make the cream filling.
0:04:53 > 0:04:58For this, you'll need 250ml of creme fraiche.
0:04:58 > 0:05:00Ah, no messing around here.
0:05:00 > 0:05:03You don't look at your diet book here.
0:05:08 > 0:05:11Rather nice. Oh!
0:05:11 > 0:05:15Problem is, you taste it, you want more, you see, but lock that up.
0:05:15 > 0:05:17- Add 6 egg yolks...- Beautiful, eh?
0:05:17 > 0:05:21And 60g of sugar.
0:05:21 > 0:05:23It's as simple as that.
0:05:23 > 0:05:27And then I want to have the whole zest of the lemon
0:05:27 > 0:05:31and the whole juice
0:05:31 > 0:05:33of the lemon.
0:05:33 > 0:05:36Now, prepare the centre for the cream.
0:05:36 > 0:05:39I'm going to pour some
0:05:39 > 0:05:41of my cream, voila.
0:05:41 > 0:05:45- Then glaze the crust.- Egg yolk with a bit of water or a bit of milk.
0:05:45 > 0:05:49And sprinkle with nib sugar, which can be bought from cookery shops.
0:05:49 > 0:05:53Place in the oven at 200C.
0:05:53 > 0:05:54Turn it on to a metal tray.
0:05:54 > 0:05:58Finally, top up the cream.
0:06:02 > 0:06:04After 20 minutes, the gateau will be ready.
0:06:06 > 0:06:08Voila.
0:06:11 > 0:06:15I must confess there is a mistake here.
0:06:15 > 0:06:18You can all see it.
0:06:18 > 0:06:20Here you can see some of the cream has escaped.
0:06:20 > 0:06:23I somehow went through the base of it
0:06:23 > 0:06:25and could have lost it all, actually.
0:06:25 > 0:06:29No problem at all, OK, between friends.
0:06:29 > 0:06:34You must do that dessert for a special treat. You must do it.
0:06:45 > 0:06:51To sample the gateau, Raymond's sons - Sebastien and Olivier.
0:06:51 > 0:06:55Voila. How are you?
0:06:55 > 0:06:58You good? You good?
0:06:58 > 0:07:04- Some gateau! Every time he meets us, I want gateau.- Home sweet home!
0:07:04 > 0:07:11- So, is my gateau la creme good enough, as good as Mummy?- Oooh.
0:07:11 > 0:07:14As good as Maman Blanc?
0:07:14 > 0:07:16Yes. I'm going to go for 9.
0:07:16 > 0:07:21- How's that?- That's pretty good.- Is that OK?- They put it together.- 10.
0:07:21 > 0:07:23- 10. OK, no, that's...- Oh, shut up.
0:07:23 > 0:07:27Great. I mean, it's nice to have you back.
0:07:27 > 0:07:31Mmm, it's nice to be here.
0:07:33 > 0:07:38There is something so rewarding about making your own bread.
0:07:38 > 0:07:43Homemade bread will certainly be 10 times better than the bread you buy.
0:07:43 > 0:07:47It was so important that only my father actually would cut the bread
0:07:47 > 0:07:51and one day I dared to ask him and he said to me, "It's about respect.
0:07:51 > 0:07:54"Bread, I have to earn it, so do you", OK?
0:07:54 > 0:07:58So bread is extremely symbolic, extremely important to our culture
0:07:58 > 0:08:01and it is also, of course, delicious.
0:08:01 > 0:08:03Next, a versatile recipe which
0:08:03 > 0:08:08can be used to make a simple French country loaf, pain de campagne,
0:08:08 > 0:08:12or something more elaborate like crusty beer-topped rolls,
0:08:12 > 0:08:15or an olive and tomato fougasse.
0:08:19 > 0:08:23You can make a thousand different varieties of bread simply with these four ingredients...
0:08:23 > 0:08:26flour, water, yeast and you've got salt.
0:08:26 > 0:08:30The starting point for Raymond's three breads is to make a starter dough.
0:08:32 > 0:08:37The starter is made of 100g of rye flour, 100g of wheat flour,
0:08:37 > 0:08:43then I've got here about 5g of yeast, it's baker's yeast, OK?
0:08:43 > 0:08:47Crumble your yeast in your water. Tres bien.
0:08:47 > 0:08:52Fresh yeast is more active than dried yeast and will make the dough ferment more rapidly.
0:08:52 > 0:08:54Voila.
0:08:54 > 0:08:58This process is crucial. It improves the lift and the taste of the bread.
0:08:58 > 0:09:00It will give a real bread experience.
0:09:00 > 0:09:02Acidity, flavour.
0:09:02 > 0:09:08Set aside the starter dough for 12 hours so the yeast can do its work.
0:09:08 > 0:09:11Merci. Parfait, beautiful.
0:09:11 > 0:09:14What you've got here is really something extraordinary.
0:09:14 > 0:09:21It's a very lovely acid yeasty flavour which is just right.
0:09:21 > 0:09:25Now, combine with the other ingredients.
0:09:25 > 0:09:29I'm going to put my water in my dough starter. It looks quite messy
0:09:29 > 0:09:32at this stage, it's not very pretty.
0:09:32 > 0:09:38Tres bien. Now you place your flour, OK, in your mixing bowl.
0:09:38 > 0:09:42What's most important here is trying to put the yeast and the salt together.
0:09:42 > 0:09:46They hate each other, because the salt in presence of the yeast will
0:09:46 > 0:09:51kill the yeast, that is why here I'm going to put my salt on the side,
0:09:51 > 0:09:57and I'm going to put my yeast nicely crumbled on the other side, OK, so no fight.
0:09:57 > 0:10:00Add the water and starter dough
0:10:00 > 0:10:03then mix on a low speed for 5 minutes.
0:10:03 > 0:10:04My friends call me Dory, OK?
0:10:04 > 0:10:09You know, you've seen Dory in 'Captain Nemo'?
0:10:09 > 0:10:14The fish who forgets everything so it's quite wise to...
0:10:14 > 0:10:17to place your timer.
0:10:21 > 0:10:23Voila.
0:10:25 > 0:10:27TIMER BEEPS
0:10:27 > 0:10:33Scrape the dough from the hook and put it on medium speed for another 5 minutes.
0:10:33 > 0:10:36And again.
0:10:36 > 0:10:40This kneading process stretches out the gluten, a protein found in wheat.
0:10:40 > 0:10:43OK, voila.
0:10:43 > 0:10:47Kneading makes the dough elastic and helps it to rise.
0:10:47 > 0:10:48Tres bien.
0:10:48 > 0:10:50Now leave the dough to prove.
0:10:50 > 0:10:53That will double up in volume.
0:10:53 > 0:10:55Voila. We've got one hour here.
0:10:58 > 0:11:03As the yeast ferments, it produces gas which makes the dough expand.
0:11:03 > 0:11:04Take that away.
0:11:04 > 0:11:07Yes, OK...
0:11:07 > 0:11:11Voila, perfect. Tres bien.
0:11:13 > 0:11:16So it's very well proven here.
0:11:16 > 0:11:19You've got double the volume, you can see blisters here.
0:11:19 > 0:11:23To make your rustic country bread, sprinkle some flour on a board...
0:11:23 > 0:11:27- Voila.- ..to stop the dough sticking, and divide the mixture.
0:11:27 > 0:11:33- Turn it around.- 500g of dough is just right for a medium-sized loaf.
0:11:33 > 0:11:36The more rough you are with it, the more you're deflating it,
0:11:36 > 0:11:41all these lovely little bubbles which have taken so long to build.
0:11:41 > 0:11:44Tres bien. So I've got my loaf here, that's perfect.
0:11:44 > 0:11:48For a professionally shaped loaf, use a bread basket.
0:11:48 > 0:11:53OK, which gives a lovely design on the top and then now I'm putting it in here, voila.
0:11:56 > 0:12:03- Tres bien. - The dough needs to prove for the last time, for an hour and a half.
0:12:05 > 0:12:09See that bread, how well proven it is?
0:12:09 > 0:12:14So what I am to do here is to reverse this one here. Voila.
0:12:14 > 0:12:17For an authentic French touch...
0:12:17 > 0:12:19- Tres bien.- Slash with a razor blade.
0:12:19 > 0:12:22It's sharp, you do a proper cut.
0:12:22 > 0:12:28Slide the bread into a pre-heated oven, at 270C.
0:12:28 > 0:12:33What we're trying to do is re-create exactly the same conditions of a professional French baking oven.
0:12:33 > 0:12:37To do this, pour cold water onto a hot tray and bake for 25 minutes.
0:12:37 > 0:12:43The cold water on the tray creates steam, which in turn sit on the top
0:12:43 > 0:12:47of the breads, which gives a lovely crusting and colour as well.
0:12:47 > 0:12:50The same dough base will also make a fougasse,
0:12:50 > 0:12:54a savoury leaf-shaped bread originally from the south of France.
0:12:54 > 0:13:00- It's lightly brushed with olive oil and flavoured with olives, tomatoes and herbs.- Voila.
0:13:00 > 0:13:04I want a rectangle shape, see?
0:13:04 > 0:13:08And effectively with friends, you take a big fougasse and you break it in pieces like that, so it does
0:13:08 > 0:13:11have good purpose that could aid the cooking
0:13:11 > 0:13:15as well, give some more crust, and create a design element as well.
0:13:18 > 0:13:20Oh, uh-oh.
0:13:20 > 0:13:22Tres bien.
0:13:22 > 0:13:24When the bread is shaped, brush with olive oil.
0:13:24 > 0:13:29So this will help to stick all the stuff I'm going to put on it.
0:13:29 > 0:13:33Tres bien. Chopped herbs, voila.
0:13:33 > 0:13:36All this wonderful Provencale flavour.
0:13:36 > 0:13:38I need some rough salt please, Monty, rough salt.
0:13:38 > 0:13:41Some olives, chopped olives, black olives.
0:13:41 > 0:13:44Few tomatoes, courgettes, whatever.
0:13:44 > 0:13:45Come on, stay here.
0:13:45 > 0:13:48Stay here, what?
0:13:48 > 0:13:52After proving for 40 minutes, the fougasse is ready for baking.
0:13:52 > 0:13:55So at that stage, you can add the salt at the very last moment,
0:13:55 > 0:14:00so it'll crystallise, doesn't melt into the bread.
0:14:00 > 0:14:04- Can we use your oven? - Yes, of course.- Thank you very much indeed. Merci beaucoup.
0:14:08 > 0:14:13Put it in the oven for 20 minutes at 270C.
0:14:13 > 0:14:17For an extra crispy crust, use the steam baking method.
0:14:19 > 0:14:22Another recipe made with this dough is crusty rolls.
0:14:22 > 0:14:28With a special rye and beer topping, they are the perfect start to a dinner party.
0:14:28 > 0:14:31It's a beautiful technique which I'd like to share with you very much.
0:14:31 > 0:14:36Divide 250g of dough into four, and shape the rolls.
0:14:36 > 0:14:39The technique is barely touch your bread.
0:14:39 > 0:14:42Then, make the beer topping.
0:14:42 > 0:14:48So I'm going to melt my yeast, 10g of yeast, 140g of beer.
0:14:48 > 0:14:53Combine the beer and yeast mixture with 110g of rye flour.
0:14:53 > 0:14:58It does enhance the wheaty flavour, OK? The rye and the wheat.
0:14:58 > 0:15:02Tres bien. So it's a nice little paste, so to speak, OK?
0:15:02 > 0:15:04A little brush, Monty?
0:15:04 > 0:15:07Yes, chef.
0:15:07 > 0:15:09And then up.
0:15:09 > 0:15:13Apply the beer mixture to the dough with a pastry brush...
0:15:13 > 0:15:14then sprinkle with flour.
0:15:14 > 0:15:16Voila.
0:15:16 > 0:15:19That creates a lovely crust on top.
0:15:19 > 0:15:20Prove for 30 minutes.
0:15:20 > 0:15:22Very, very rustic.
0:15:22 > 0:15:26Then bake for 12 minutes at 270C.
0:15:49 > 0:15:52Oh, what a noise.
0:15:52 > 0:15:55That's a song in itself.
0:15:55 > 0:15:59Yes. Mmm, very rustic.
0:15:59 > 0:16:04There's no holes so when you butter, you'll put your butter or your jam
0:16:04 > 0:16:07and it doesn't go through the hole, it's perfect.
0:16:07 > 0:16:10That is packed with flavour. And that's the fougasse.
0:16:10 > 0:16:12Now let's break it like...
0:16:12 > 0:16:15- No, that's for you.- Thank you.
0:16:15 > 0:16:19This... Voila.
0:16:19 > 0:16:20Mmm, that's nice.
0:16:20 > 0:16:24- You think?- Difficult to talk with your mouth full, but it's lovely.
0:16:24 > 0:16:25You've got to learn.
0:16:25 > 0:16:31- And I've got a pro here, OK, so I hope you are truthful! - Of course, I never lie.
0:16:31 > 0:16:34Beautiful bread, very happy.
0:16:34 > 0:16:40- I take some home. - You imagine giving that bread to your guests, that you made yourself.
0:16:40 > 0:16:41That's something.
0:16:41 > 0:16:4712 million loaves of bread are sold each day in the UK,
0:16:47 > 0:16:53but today nearly one in 100 people suffer from gluten intolerance.
0:16:53 > 0:16:55Hello, Raymond.
0:16:55 > 0:16:58Good to see you.
0:16:58 > 0:17:02Raymond is meeting John Lister, owner of Shipton Mill.
0:17:02 > 0:17:08He's here to experiment with different flours to try and create a gluten-free bread.
0:17:08 > 0:17:13I'm sure you must realise, John, that actually I was probably the first Frenchman ever to buy your flour.
0:17:13 > 0:17:17So I think we were the only mill that could speak French at the time.
0:17:17 > 0:17:20Yes, maybe that's one of the reasons as well.
0:17:20 > 0:17:26The mill produces over 100 types of flour using traditional stone-grinding methods.
0:17:26 > 0:17:30- There's been a mill on this site since 1066.- Feel the rumble...
0:17:30 > 0:17:32- Yes.- ..of the stone.
0:17:32 > 0:17:36- Ah, the trembling, the rumbling, the grinding.- It's an amazing...
0:17:36 > 0:17:37The crushing.
0:17:37 > 0:17:41It's technology that's 3,000 years old.
0:17:44 > 0:17:50- So...- Voila, whoa. What a display. Have you got chestnut flour?
0:17:50 > 0:17:56- Yes. Chestnuts.- I smell forest. - Wheat.- Buckwheat, yes, excellent. - Ah, corn flour.
0:17:56 > 0:17:57Corn flour, yes, of course.
0:17:57 > 0:18:01That will do a good glue for my bread, so good.
0:18:01 > 0:18:03OK. Here we have rice flour.
0:18:06 > 0:18:10OK. So what I'd like to know, in those flours, what kind of gluten content you have.
0:18:10 > 0:18:13- I have none.- None?- None.- Great.
0:18:13 > 0:18:18That's what we're doing, so we are in a way having a very special moment, John, we are sharing
0:18:18 > 0:18:23breadmaking, and hopefully if we're lucky we may even eat it after.
0:18:23 > 0:18:27Raymond is experimenting with a combination of rice,
0:18:27 > 0:18:31maize, buckwheat and chestnut flour, which should give the bread flavour.
0:18:31 > 0:18:35John, I like very much the way you design your house here.
0:18:35 > 0:18:40That table must have been surely done for you. I need a little box, no?
0:18:42 > 0:18:45So satisfying, is it, so, so...
0:18:46 > 0:18:51- Uh-huh.- I think your mixing arm is not bad at all!
0:18:51 > 0:18:54After proving, the bread is ready for baking.
0:18:54 > 0:18:56Got the porridge and the alchemy.
0:18:56 > 0:18:58Ready to roll.
0:18:58 > 0:19:04Without gluten to help the dough rise, the challenge with this bread is making the loaf light.
0:19:04 > 0:19:08Tres bien. I wish bakers would make a little effort, OK,
0:19:08 > 0:19:12just to provide that gluten-free bread, because more and more people have got allergies.
0:19:12 > 0:19:15Don't ask me why they've got all their allergies, but they do.
0:19:15 > 0:19:2385% of bread made in the UK is made on high-speed industrial plants
0:19:23 > 0:19:25with little or no fermentation and,
0:19:25 > 0:19:31you know, we see that when you make bread properly with fermentation
0:19:31 > 0:19:37of 14, 15 hours, people aren't so intolerant to it.
0:19:37 > 0:19:41After 30 minutes in the oven, Raymond's experiment is ready.
0:19:41 > 0:19:44- I've no idea how those flours behave...- Yes.
0:19:44 > 0:19:47- OK, but actually they're quite thirsty...- Yes.- Of water...
0:19:47 > 0:19:50- Yes.- OK?
0:19:50 > 0:19:56Cor, it's quite tight. I think the mix of flours needs some more work.
0:19:56 > 0:19:59I needed to start somewhere, you know?
0:20:02 > 0:20:06- Wow. Chestnut. - Yes, there's a little chestnut, yes.
0:20:06 > 0:20:09- It's Oxford Street at Christmas. - Mmm, mmm.
0:20:09 > 0:20:12- I think I will probably work more on the chestnut...- That's incredible.
0:20:12 > 0:20:16- Because it's got such an incredible flavour.- Mmm.
0:20:16 > 0:20:20For anyone who is allergic to gluten, I think it's a wonderful bread.
0:20:20 > 0:20:24I agree. I'll drink to that.
0:20:24 > 0:20:26Cheers.
0:20:26 > 0:20:31In the kitchen, Raymond returns to one of his great loves - pastry.
0:20:31 > 0:20:35My mum was such a great pastry cook that basically
0:20:35 > 0:20:39I would always be the guy who takes two portions or three.
0:20:39 > 0:20:41Hey, you shy?
0:20:41 > 0:20:43Of course. Right here.
0:20:43 > 0:20:46- You baked them, you are responsible for them.- Oh, come on.
0:20:46 > 0:20:50OK? Come on, Billy, it's OK.
0:20:50 > 0:20:53- For your mum. - Huh?- OK, let's have a look.
0:20:57 > 0:21:02It's just right, look delicious the egg yolk, voila.
0:21:02 > 0:21:05Thanks, chef.
0:21:05 > 0:21:10For his last recipe, one of Raymond's favourite desserts.
0:21:10 > 0:21:14Apple croustade - delicate pastry on caramelised apple
0:21:14 > 0:21:17topped with honey and ginger ice cream.
0:21:17 > 0:21:24What I'm about to make now is possibly the greatest dessert that I ever had anywhere else in the world.
0:21:24 > 0:21:26It's magic, it's very beautiful.
0:21:26 > 0:21:30Even if you watch it, if you don't do it at home, it will be worth it
0:21:30 > 0:21:34but I hope you do it at home because it's an amazing dessert, amazing dessert.
0:21:34 > 0:21:36To start, make the pastry dough.
0:21:36 > 0:21:38Separate two eggs.
0:21:38 > 0:21:41The egg white, I'm going to beat them with about
0:21:41 > 0:21:435g of sugar, caster sugar.
0:21:43 > 0:21:50I'm mustering the last bit of strength as an exhausted cook.
0:21:50 > 0:21:56So a very gentle foam, see? You see?
0:21:56 > 0:21:59- So... OK, voila. - Next, prepare the egg yolks.
0:21:59 > 0:22:02Add the hot water to break them down.
0:22:05 > 0:22:10I'm going to mix my egg white to my egg yolk and hot water, OK?
0:22:10 > 0:22:11Then just...
0:22:13 > 0:22:15Voila.
0:22:15 > 0:22:19OK, so then 500g of white flour.
0:22:19 > 0:22:23Use a paddle attachment on your mixer to combine the ingredients thoroughly.
0:22:25 > 0:22:30Then I break my yeast into it, 3g of yeast just to give a bit
0:22:30 > 0:22:35of fermentation and deliciousness and acidity, OK?
0:22:35 > 0:22:39You can do it without but it's very, very nice with.
0:22:39 > 0:22:42Then add the egg mixture using a low speed.
0:22:42 > 0:22:44That's 5 minutes now, OK,
0:22:44 > 0:22:48until it leaves the side.
0:22:58 > 0:23:05It's forming together in a beautiful bowl, smooth and velvety, beautiful.
0:23:05 > 0:23:09Add two tablespoons of grape seed oil and mix for 5 more minutes.
0:23:09 > 0:23:13But don't use olive oil, walnut oil or any heavily scented oil.
0:23:13 > 0:23:17I want the flavour of my yeasty...
0:23:17 > 0:23:19to make it really delicious.
0:23:22 > 0:23:26OK, that's lovely. Just look at that, it's perfect, look at that.
0:23:26 > 0:23:27Voila, look at that.
0:23:27 > 0:23:31Then it falls off, I know my dough is ready.
0:23:31 > 0:23:35OK, that also falls off as well.
0:23:35 > 0:23:39Everything falls off. I'm falling off too!
0:23:39 > 0:23:41OK, look at that, beautiful.
0:23:43 > 0:23:48Oh! The brioche was sticky, the bread was doughy, that one is just in between, eh?
0:23:48 > 0:23:50Cut off a third of the dough.
0:23:50 > 0:23:52The rest can be frozen and saved for another occasion.
0:23:52 > 0:23:58Tres bien, and that will do about four beautiful croustades. Voila.
0:23:58 > 0:24:04After leaving it to rest for half an hour at room temperature, transfer to the fridge for 12 hours.
0:24:04 > 0:24:08There's a slowcontrolled fermentation going on into this dough.
0:24:08 > 0:24:10Adam, this, merci.
0:24:12 > 0:24:14Next stage, maybe a bit more tricky,
0:24:14 > 0:24:18but that stage, easy, and I will give you also Adam's telephone number.
0:24:18 > 0:24:24- OK, just in case. - When the dough's ready, find a friend to help make your croustade.
0:24:24 > 0:24:28Paul has worked with us for now six years and this dish,
0:24:28 > 0:24:34he's done it a thousand times, so probably he will shine me over. I don't mind.
0:24:34 > 0:24:36It's all right.
0:24:36 > 0:24:39- So now, we're going to undo it. OK, Paul?- Yes, I'm ready.
0:24:39 > 0:24:40OK, tres bien.
0:24:40 > 0:24:44So gently, slowly, slowly, slowly is better.
0:24:44 > 0:24:46Let's go slow, slow, slow, slow.
0:24:46 > 0:24:49Well, I couldn't do that all by myself.
0:24:49 > 0:24:53Carefully stretch the pastry until it's thin enough to see through.
0:24:53 > 0:24:56Very slowly. Oh.
0:24:56 > 0:25:01You can see, it's so easy, you know? A moment of inattention.
0:25:01 > 0:25:03A few small holes don't matter.
0:25:03 > 0:25:06Just lie the pastry flat and pat with melted butter.
0:25:06 > 0:25:10You're very slow, you're a very slow coach, Paul.
0:25:10 > 0:25:16Now we're going to put some caster sugar, so quite generous, OK?
0:25:16 > 0:25:18Voila, I think that's fine.
0:25:18 > 0:25:22Cut out a square, getting rid of any large holes where possible.
0:25:22 > 0:25:25- Voila.- Then cut into quarters.
0:25:25 > 0:25:30Here we are. Actually, I'm going to give you that one because that one is too difficult.
0:25:30 > 0:25:32There's a hole inside here.
0:25:34 > 0:25:37Always cheating, typical Raymond Blanc. Tres bien.
0:25:37 > 0:25:43Shape into pastry tins, making sure the side with caster sugar is on the outside.
0:25:43 > 0:25:48Tricky. So I'm going to put it nicely inside here.
0:25:48 > 0:25:51When baked, this delicate parcel
0:25:51 > 0:25:55will be transformed into a light, crispy strudel-like pastry.
0:25:55 > 0:26:00Tres bien. It is so important that it is done quite lightly,
0:26:00 > 0:26:03it's got height, so I believe it's quite loose,
0:26:03 > 0:26:08not piled up upon each other. Oh, Paul's getting a mess!
0:26:08 > 0:26:10Oh, no, I drop them.
0:26:10 > 0:26:13The pressure, the cameras, you know, all the cooking, you know.
0:26:13 > 0:26:15Not bad, Paul.
0:26:15 > 0:26:18Not bad at all. You see, pretty good.
0:26:18 > 0:26:25- Well done. - Now, set the croustades aside to dry at room temperature overnight.
0:26:25 > 0:26:29In the meantime, make the caramel apple centre.
0:26:29 > 0:26:34Finely slice some apples, arrange in a circle,
0:26:34 > 0:26:39then brush with melted butter mixed with apple brandy, caster sugar and lemon juice.
0:26:39 > 0:26:43Bake for 40 minutes at 200C.
0:26:45 > 0:26:48Thank you, Paul. That is an apple rosace.
0:26:48 > 0:26:54You can do it in your home. Bit of practice, but really when you've got that wonderful caramelised flavour...
0:26:54 > 0:27:00By the way, those apples are Cox Pippin Orange. They are marvellous.
0:27:00 > 0:27:03When you're ready to serve the dish,
0:27:03 > 0:27:09- put the dried croustades and apple rosaces in the oven at 220C. - 5 minutes, OK?
0:27:09 > 0:27:12Maybe 7, maybe 6 but...
0:27:12 > 0:27:14No, it's a very exact science.
0:27:17 > 0:27:22The croustades are ready when they are golden in colour.
0:27:22 > 0:27:26So they don't look very much like that, but you wait, OK?
0:27:26 > 0:27:29Now bring the dish together.
0:27:29 > 0:27:32Drizzle with apple and vanilla puree.
0:27:32 > 0:27:35Then you place your wonderful little croustade.
0:27:35 > 0:27:38- Topped with ice cream. - That's a honey and ginger ice cream.
0:27:38 > 0:27:40Ginger preserve...
0:27:40 > 0:27:43I've forgotten something.
0:27:43 > 0:27:46- Voila.- And icing sugar.
0:27:46 > 0:27:49Just a little thing which makes every bit of difference.
0:27:59 > 0:28:01What I love the most,
0:28:01 > 0:28:03what I love the most,
0:28:03 > 0:28:07is that. Oh! CRACKING
0:28:07 > 0:28:09It's fantastic. Oh!
0:28:13 > 0:28:16You must make it at home, and the wonderful thing about that dessert,
0:28:16 > 0:28:19you need a friend to make it.
0:28:19 > 0:28:22It's fantastic, I've got my friend here, find one.
0:28:22 > 0:28:25Find yours. It's wonderful.
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