0:00:02 > 0:00:05Raymond Blanc is opening the doors of his kitchen for a journey of discovery.
0:00:05 > 0:00:11Cooking is about curiosity and, if I can inspire you to be curious, I'll be a very happy man.
0:00:12 > 0:00:15Divulging the secrets of his simplest...
0:00:15 > 0:00:16Perfectly cooked.
0:00:16 > 0:00:18..and most dazzling dishes.
0:00:18 > 0:00:19Glorious food.
0:00:19 > 0:00:21Be inspired by his passion...
0:00:21 > 0:00:25Food is so much more than cooking and eating. It's about living, life.
0:00:25 > 0:00:28..share the secrets of his success.
0:00:28 > 0:00:32The wonderful thing having cooking secrets is the ability to share them with you.
0:00:37 > 0:00:40Tonight on Kitchen Secrets, Raymond shares his love of baking,
0:00:40 > 0:00:43with his favourite recipes for cakes and pastries.
0:00:43 > 0:00:46When I look at these beautiful cakes, I feel first, pride,
0:00:46 > 0:00:51because really it's an art form. Of course, it's about celebration.
0:00:51 > 0:00:55It's about joy, about what is good in life - those little treats.
0:00:55 > 0:01:00From a simple zesty lemon cake, the perfect teatime treat...
0:01:00 > 0:01:02It's quite light. Wonderful flavour.
0:01:02 > 0:01:08..to a flourless chocolate gateau that demystifies the art of macaroon making.
0:01:08 > 0:01:09Absolutely delicious.
0:01:10 > 0:01:15A trip to Paris, the pastry capital of the world.
0:01:15 > 0:01:18French patissiers is right at the very top, still, today.
0:01:18 > 0:01:23And to finish, a piece montee croquembouche, the classic French celebration cake.
0:01:23 > 0:01:27This elegant tower of choux buns is a masterclass in decoration.
0:01:27 > 0:01:31It's certainly something which is...special.
0:01:36 > 0:01:39In his Oxfordshire kitchen, Blanc prepares for a day of baking.
0:01:39 > 0:01:44How can you cook in a kitchen which is absolutely freezing cold?
0:01:48 > 0:01:50I've found the solution!
0:01:53 > 0:01:55Baking is a wonderful introduction to cooking.
0:01:55 > 0:02:02I would encourage anyone who has never done any baking in her life or his life to start now.
0:02:09 > 0:02:11Raymond's first recipe is a lemon tea cake -
0:02:11 > 0:02:16Thick slices of sponge, laced with lemon juice, coated in a sweet and zesty glaze.
0:02:19 > 0:02:26Still today, something which is heart warming, because I hear many parents who have kids,
0:02:26 > 0:02:30the kids still love to partake in the baking process.
0:02:30 > 0:02:35So I wish I had a little chap here to help me and I could show you.
0:02:35 > 0:02:37Actually, I'm going to find one.
0:02:39 > 0:02:43First, Raymond needs 240 grams of plain flour.
0:02:43 > 0:02:50There's only 239 grams of flour. Can you please give me one gram?
0:02:50 > 0:02:52Yeah, OK.
0:02:52 > 0:02:54It's all over my apron, that's where it is.
0:02:56 > 0:03:03The difference between baking and cooking - a few grams can make a great deal of difference.
0:03:05 > 0:03:10Next, he adds 300 grams of caster sugar to five whole eggs...
0:03:10 > 0:03:13- Zest of lemon.- ..then the juice and zest of three lemons.
0:03:13 > 0:03:16And has all the beautiful flavour. Voila!
0:03:16 > 0:03:23Next, 140 grams of double cream and 80 grams of melted butter.
0:03:23 > 0:03:26Just warm, just warm. As long as it's not boiling.
0:03:26 > 0:03:29A little bit of air, yes, that's good, that's what I'm doing.
0:03:29 > 0:03:32Just beating air into it.
0:03:32 > 0:03:34Voila.
0:03:35 > 0:03:39So now a little bit of rum, OK, into my butter.
0:03:39 > 0:03:44You don't want too much. Just a little bit of flavouring to support the lemon juice, OK?
0:03:46 > 0:03:49The liquid is added to the flour with half a teaspoon of baking powder.
0:03:50 > 0:03:52You need to mix it really well.
0:03:53 > 0:03:58When it's hitting the lemon, it's going to give all of its flavour to the biscuit, OK?
0:04:00 > 0:04:06The batter goes into a lined loaf tin, to bake for 50 minutes at 180 degrees.
0:04:14 > 0:04:16Oh, lovely fluffy.
0:04:17 > 0:04:23What I'm going to do here is to give it a festive look, so it looks really beautiful.
0:04:25 > 0:04:27Voila.
0:04:27 > 0:04:30The cooled loaf is generously brushed with melted apricot jam.
0:04:30 > 0:04:35This is the professional touches which makes a great deal,
0:04:35 > 0:04:38not all the difference, but a great deal of difference.
0:04:38 > 0:04:41All that we need to do now is to glaze it with the lemon icing...
0:04:43 > 0:04:45..and make sure there is no pips.
0:04:45 > 0:04:49To finish, a layer of soft icing, made by combining lemon juice,
0:04:50 > 0:04:53zest and icing sugar, and warming gently.
0:04:56 > 0:04:57Voila.
0:04:57 > 0:04:59Glace it.
0:04:59 > 0:05:04Layering icing over jam creates a sweet and soft glaze.
0:05:11 > 0:05:14Hello, my darling, could I have two teas, please?
0:05:18 > 0:05:21Its smell is absolutely delicious.
0:05:21 > 0:05:24Merci, bravo. Merci.
0:05:41 > 0:05:42Thank you, Chef.
0:05:43 > 0:05:45Looks nice.
0:05:45 > 0:05:49Nice lemony colour and golden on the outside.
0:05:50 > 0:05:52And the zest on the glaze is nice.
0:05:52 > 0:05:57You don't have, as well, to put all the icing on the top, just on its own is perfect.
0:05:57 > 0:05:59It's lovely. Cheers.
0:05:59 > 0:06:02- OK, Adam. Adam, like that, come on. - Look even worse!
0:06:12 > 0:06:13Can you smile at me, Adam?
0:06:13 > 0:06:16I know it's early in the morning. No, a proper smile.
0:06:16 > 0:06:18- That is a proper smile. - That's a killer smile.
0:06:25 > 0:06:30Next on the menu, eclairs, the lightest choux pastry fingers,
0:06:30 > 0:06:34bursting with rich chocolate cream, topped with glossy sweet icing.
0:06:34 > 0:06:37The perfect first-time pastry for any novice baker.
0:06:43 > 0:06:46Many people believe that choux pastry is difficult,
0:06:46 > 0:06:49impossible, challenging.
0:06:49 > 0:06:53No, not at all. It's the most simplest patisserie you can make
0:06:53 > 0:07:00and you've got a 100 - no, let's say - 99% success rate, OK?
0:07:00 > 0:07:01Pretty good.
0:07:02 > 0:07:06For the choux pastry, Raymond mixes 65ml of water,
0:07:06 > 0:07:1065ml of milk and 55 grams of butter.
0:07:10 > 0:07:13And the milk will give it a bit of colour,
0:07:13 > 0:07:18but mostly it will give the moisture and once the little choux are done, the little steam, which is trying
0:07:18 > 0:07:26to escape from the little choux cannot, so it steams out, pushing the little choux into puffing up.
0:07:26 > 0:07:31OK, four grams of sugar and a tiny pinch of salt.
0:07:31 > 0:07:35So now, let's put that on.
0:07:35 > 0:07:37He brings the mixture to the boil...
0:07:37 > 0:07:42That is perfect. The butter, the water and the milk are mixing.
0:07:42 > 0:07:45..then adds 100 grams of plain flour.
0:07:45 > 0:07:49Because that's all going to dry that base. That's why you need a bit of muscle power!
0:07:49 > 0:07:51And you stir.
0:07:54 > 0:07:55Voila!
0:07:56 > 0:07:59Next, four whole eggs are vigorously beaten in.
0:08:01 > 0:08:05Look at that, look at that. That's lovely.
0:08:05 > 0:08:08The choux pastry is now ready to be piped onto a lined tray.
0:08:10 > 0:08:11Voila.
0:08:11 > 0:08:12Tres bien.
0:08:12 > 0:08:19So it's now important of course to do them straight as possible.
0:08:19 > 0:08:25And compare to patissiers, they do that every day, so theirs are boom, boom, like that.
0:08:25 > 0:08:27Mine? OK, all right.
0:08:28 > 0:08:30So we go, 180 degrees.
0:08:30 > 0:08:34This will take between 30 and 35 minutes.
0:08:34 > 0:08:37Food, actually, is a very inexact science.
0:08:37 > 0:08:39If you cut them very big, it will take longer.
0:08:41 > 0:08:45Raymond will fill the eclairs with a rich chocolate and vanilla pastry cream.
0:08:45 > 0:08:48It's a builder's job. it's simple.
0:08:48 > 0:08:52To half a litre of milk, he adds a little vanilla essence.
0:08:52 > 0:08:54Just a little bit, like that. Voila.
0:08:56 > 0:08:58Going to bring it to the boil.
0:09:01 > 0:09:06Pastry cream, or creme patissiere, is a custard thickened with egg yolks, flour and arrowroot.
0:09:09 > 0:09:13So the milk is about to boil, so I pour a little bit here.
0:09:18 > 0:09:22The pastry cream is cooked over a medium heat, until glossy and thick.
0:09:22 > 0:09:25Voila, so you can see the texture.
0:09:25 > 0:09:27Voila. That's ready.
0:09:27 > 0:09:31Voila. Tres bien.
0:09:31 > 0:09:33So there we have our lovely cream,
0:09:33 > 0:09:36which, of course, you can flavour any way you want to.
0:09:36 > 0:09:39But what we are going to do, is to do chocolate.
0:09:40 > 0:09:42Non-sweetened cocoa powder.
0:09:45 > 0:09:49To 15 grams of cocoa powder, he adds 20 grams of dark chocolate.
0:09:51 > 0:09:55Wonderful smell. Really wonderful smell.
0:09:55 > 0:09:57But again, you need quality ingredients.
0:09:59 > 0:10:01Take that out. Tres bien.
0:10:01 > 0:10:04Voila.
0:10:04 > 0:10:08After half an hour, the choux pastry is cooled on a rack and ready to be filled.
0:10:08 > 0:10:10You take a nozzle.
0:10:10 > 0:10:15Raymond uses a piping nozzle to make three holes in the underside of the eclair.
0:10:15 > 0:10:19When you are ready to receive the cream inside.
0:10:20 > 0:10:23So then, you fill up.
0:10:24 > 0:10:26Oh, lovely.
0:10:29 > 0:10:31Beautiful.
0:10:31 > 0:10:32Tres bien.
0:10:36 > 0:10:39To glaze the eclairs, Raymond melts 200 grams of fondant.
0:10:39 > 0:10:41Voila.
0:10:41 > 0:10:44A tablespoon of cocoa, mixed with water, makes a dark shiny finish.
0:10:44 > 0:10:48Voila, and look at that beautiful colour.
0:10:48 > 0:10:53- To ice, he uses a flat, wide nozzle. - Voila.
0:10:53 > 0:10:58A splash of kirsch and a little natural food colouring make a perfect pink.
0:10:58 > 0:11:01For the girls, we love it. Voila.
0:11:01 > 0:11:08Of course, you can buy them in a beautiful shop, OK, and that is also lovely and easy.
0:11:08 > 0:11:10But I think to make your own really,
0:11:10 > 0:11:14even if it's not perfect, it is hugely satisfying.
0:11:28 > 0:11:29Shall we try it?
0:11:29 > 0:11:34Raymond has invited Julia from his office to taste the eclair, as a treat for her birthday.
0:11:34 > 0:11:38And look at that rich, beautifully.
0:11:38 > 0:11:39- Have a taste.- I'm going to taste.
0:11:42 > 0:11:45- They're really good. - How is it?- Very good.
0:11:45 > 0:11:49It's super, because the filling is so soft and creamy
0:11:49 > 0:11:54and yet these haven't gone soggy, at all. Sometimes, they are soggy on the outside,
0:11:54 > 0:11:57- but these are crispy and delicious. - What out of ten?
0:11:57 > 0:12:02- I'm going to say ten. Of course, of course!- You are so kind!
0:12:09 > 0:12:13Raymond has come to Paris, home of pastry and fine food.
0:12:14 > 0:12:19It's incredible to see all these shops, all about food, every one of them about food,
0:12:19 > 0:12:24it's about wine, about patisserie, vegetables. They celebrate food, they love food
0:12:24 > 0:12:29and it's all over the place, in every single shop. It's incredible.
0:12:29 > 0:12:31I feel famished - already!
0:12:32 > 0:12:36I am so famous that my name is even here, Boudin Blanc.
0:12:39 > 0:12:45The patisseries of Paris date back to the early 19th century, when bakers began to emulate
0:12:45 > 0:12:48the pastries that, until then, only the aristocracy could afford.
0:12:49 > 0:12:53Paris patisseries is right at the very, very top, still today.
0:12:53 > 0:12:56It's not a Frenchman telling you that, it is a fact.
0:12:57 > 0:13:03Many patisseries in Paris have closed in recent years, but those that survive are amongst the most
0:13:03 > 0:13:05innovative and celebrated in the world.
0:13:05 > 0:13:07- Bonjour.- Ah, bonjour.
0:13:07 > 0:13:10Raymond has come to visit Laurent Duchene.
0:13:10 > 0:13:14Once Raymond's pastry chef, he's now one of France's most renowned patissiers.
0:13:14 > 0:13:17- That's really good. - It's good to see you, huh?
0:13:17 > 0:13:19- Same, same. - Very proud to see you here.
0:13:19 > 0:13:22I'm even more proud to see what you've achieved.
0:13:22 > 0:13:27And you can feel both tradition and modernity. Immediately. This is what I feel.
0:13:27 > 0:13:29- Really?- Yes, it's a lovely house. - I'm very glad.
0:13:34 > 0:13:38Laurent has spent more than 20 years perfecting his craft.
0:13:38 > 0:13:40People come from all over Paris to buy his pastries,
0:13:41 > 0:13:42from the most familiar...
0:13:42 > 0:13:44Look. Beautiful.
0:13:44 > 0:13:48..to some that unite new flavours with classic techniques.
0:13:48 > 0:13:51His most recent invention uses Japanese green tea.
0:13:51 > 0:13:54Delicious, but also smart.
0:13:54 > 0:13:59You have a layer, OK, largely with cream, without sugar and then you've
0:13:59 > 0:14:06got a lovely cream, a tea cream here, which is, I think, not strong enough, for me I would like a bit more,
0:14:06 > 0:14:12because the cream will bring the tanginess. The tanginess will bring the sharpness of flavours.
0:14:12 > 0:14:14How are patisseries changing?
0:14:14 > 0:14:17The recipes have changed. It contains less butter,
0:14:17 > 0:14:22it contains less cream, it contains less sugar than before. Especially the sugar.
0:14:22 > 0:14:25Yeah, they like the difference of texture.
0:14:25 > 0:14:28They want something crispy, something soft, in the same cake.
0:14:28 > 0:14:32- It's a more sophisticated customer? - More sophisticated.
0:14:32 > 0:14:36One of Laurent's most popular winter pastries is a light chestnut sponge,
0:14:36 > 0:14:39topped with a tangle of chestnut icing.
0:14:39 > 0:14:44- Whoa, lovely! And I love chestnut. Can I try?- Sure.
0:14:47 > 0:14:50- There we are.- No, not good, you see. It's not as good.
0:14:50 > 0:14:52When you pipe it...
0:14:52 > 0:14:55- Voila.- ..it should go progressively. - Now I'll do a good one!
0:14:58 > 0:15:00- Oh.- A bit better but not quite.
0:15:00 > 0:15:06It's not so easy to do. Yeah, go round.
0:15:06 > 0:15:10- More?- Er...- Can you say it's good for god's sake, for the camera?
0:15:10 > 0:15:13It's good, it's good, it's good.
0:15:13 > 0:15:16I'll be practising all night and I'll come back here
0:15:16 > 0:15:19and take him on, because I'm a hugely competitive person.
0:15:20 > 0:15:24Ah, voila. Voila. Oui, c'est bon.
0:15:24 > 0:15:26- Voila.- Voila. Voila.
0:15:30 > 0:15:34Raymond's efforts are rewarded with the best of Laurent's pastries.
0:15:34 > 0:15:35The raspberry, you have some.
0:15:35 > 0:15:39Look at that, glorious, absolutely glorious.
0:15:39 > 0:15:42Like this one? OK. You want this one.
0:15:42 > 0:15:45A pannacotta. And a fondant chocolat.
0:15:45 > 0:15:47- Fondant chocolat.- Voila.
0:15:47 > 0:15:54I don't have a big family but I'm a gourmand, what can I do? Hey?
0:16:09 > 0:16:13- This is a double or a single recipe? - A single recipe, a one-time recipe.
0:16:20 > 0:16:26Next, Raymond takes the simple macaroon and transforms it into a sophisticated special occasion cake.
0:16:26 > 0:16:31A rich chocolate delice rests on a light and chewy macaroon base,
0:16:31 > 0:16:34decorated with chocolate and colourful macaroons.
0:16:36 > 0:16:39It's wonderful and, of course, delicious.
0:16:39 > 0:16:41It will make the perfect birthday cake.
0:16:46 > 0:16:49Raymond begins with a macaroon base.
0:16:49 > 0:16:52He mixes 100 grams of ground almonds
0:16:52 > 0:16:55with 100 grams of icing sugar.
0:16:55 > 0:17:00So make sure you don't just pour it in, because suddenly you'll have a whitening of the face.
0:17:00 > 0:17:03He adds two egg whites to bind the mix.
0:17:07 > 0:17:09Just have a look. Oh, we are there, that's it.
0:17:09 > 0:17:15Sticky, very sticky and that's part of the quality of the macaroon, that little stickiness.
0:17:15 > 0:17:19Crusty outside, chewy inside. We love it.
0:17:19 > 0:17:21Adam, please can I have two egg whites?
0:17:21 > 0:17:25Macaroons are made using Italian meringue.
0:17:25 > 0:17:26A bit of lemon juice.
0:17:26 > 0:17:28Unlike ordinary meringue, Italian meringue won't collapse
0:17:28 > 0:17:32if it has to stand, which is ideal for making small pastries.
0:17:32 > 0:17:37This is because the egg white is cooked using hot sugar syrup.
0:17:37 > 0:17:40That means the protein of the egg white will be cooked,
0:17:40 > 0:17:42the meringue will be stiff and stable.
0:17:46 > 0:17:48That is thickening up.
0:17:50 > 0:17:52While the meringue whips,
0:17:52 > 0:17:57Raymond flavours the almond paste base with 100% cocoa solid chocolate.
0:17:57 > 0:18:00Voila. Nice, beautiful.
0:18:02 > 0:18:04So we've got a beautiful meringue here.
0:18:07 > 0:18:11Don't be tempted to stir it, as I say, you just want to fold it in.
0:18:11 > 0:18:16Voila. Now you have your macaroon mix, OK, ready to be piped.
0:18:19 > 0:18:24First, Raymond pipes the large chocolate macaroon circle for the cake's base.
0:18:24 > 0:18:26You can do all sort of different shapes.
0:18:26 > 0:18:29Little heart shapes.
0:18:29 > 0:18:34You can have some little tear shapes, to put them on your cake.
0:18:34 > 0:18:41The macaroons go into a non-fan oven at 170 degrees for eight minutes.
0:18:47 > 0:18:49Voila.
0:18:49 > 0:18:56While the macaroons cool, Raymond makes the cake's filling, a rich, set chocolate delice.
0:18:56 > 0:19:00All what you need to have, two eggs, milk
0:19:00 > 0:19:02and cream, chocolate.
0:19:02 > 0:19:05No sugar either.
0:19:05 > 0:19:09The milk and cream are heated and poured over four beaten eggs.
0:19:09 > 0:19:12Dark chocolate melts into the mixture.
0:19:12 > 0:19:16And now, look at that silky... Beautiful.
0:19:19 > 0:19:22I can understand we would always be in love with chocolate.
0:19:22 > 0:19:24It's the most amazing stuff.
0:19:24 > 0:19:27I'm going to cut out the outside.
0:19:29 > 0:19:32Voila. And you just pour it in.
0:19:34 > 0:19:37Oh, look at that.
0:19:37 > 0:19:41And now what you do is to cool it down, in the fridge. Kush, please!
0:19:42 > 0:19:47The cake goes into the fridge to set for three to four hours.
0:19:55 > 0:20:00As well as his chocolate macaroons, Raymond is using some flavoured with lemon and raspberry.
0:20:00 > 0:20:03Could I have the cake please?
0:20:04 > 0:20:07Thank you. Is it firm?
0:20:07 > 0:20:10Yeah, lovely. Voila.
0:20:10 > 0:20:15I'm going to take a little bit of that chocolate here and then just to do a squiggle.
0:20:15 > 0:20:19After I'm going to do a tiny bit of white chocolate.
0:20:21 > 0:20:26You are going to put your macaroons, so you choose your colours or size.
0:20:26 > 0:20:28OK.
0:20:30 > 0:20:35Oh, lovely. I get so excited!
0:20:36 > 0:20:42I'm such a sentimental French man, I'm so sorry, I apologise. OK.
0:20:44 > 0:20:46Voila, that's pretty.
0:20:46 > 0:20:50It's fun, it celebrates and they will love you for it.
0:20:50 > 0:20:54The cake on its own is easy, but you must try the macaroons.
0:20:54 > 0:20:57A bit of hard work, but even if you fail, it's never a catastrophe
0:20:57 > 0:21:01and I can assure you, it's all right, because most patissiers
0:21:01 > 0:21:06will take the best part of ten years to do the perfect macaroon.
0:21:06 > 0:21:07I'm still working at it.
0:21:28 > 0:21:32Adam, whoa! Such a lot of stuff, no?
0:21:34 > 0:21:36It's a whole campaign we're doing.
0:21:44 > 0:21:49For Raymond's finale, an elaborate tower of nougatine and choux buns.
0:21:49 > 0:21:53Caramel dipped and filled with orange scented cream.
0:21:53 > 0:21:57This is the quintessential French celebration cake.
0:21:57 > 0:21:59Piece montee croquembouche.
0:22:01 > 0:22:05This dish is the most well-known, the most loved, the most famous,
0:22:05 > 0:22:09the most celebratory dish in the whole of France.
0:22:09 > 0:22:13It is used for every single wedding, for every single birthday.
0:22:13 > 0:22:16I had it for my two weddings.
0:22:17 > 0:22:21It could have been three but it's only two, so far!
0:22:24 > 0:22:29- The body of the cake's tower will be made from 80 choux buns.- Voila.
0:22:29 > 0:22:34Raymond is using the same choux pastry he used for the eclairs.
0:22:34 > 0:22:35Tres bien.
0:22:36 > 0:22:42The buns go into a pre-heated oven for 30 minutes at 170 degrees.
0:22:42 > 0:22:45So now we are going to prepare the nougatine.
0:22:45 > 0:22:51Nougatine is a caramel and almond crisp, that will form the base and decoration for the cake.
0:22:51 > 0:22:55- Tres bien.- Raymond is using 480 grams of fondant
0:22:55 > 0:22:59- and 320 grams of liquid glucose. - Look at that.
0:22:59 > 0:23:04The beauty of this is it's very flexible,
0:23:04 > 0:23:07it gives density to your sugar and doesn't crystallise.
0:23:07 > 0:23:10OK, so my caramel is here.
0:23:13 > 0:23:16Just a bit of butter.
0:23:16 > 0:23:17Spatula, please.
0:23:17 > 0:23:20The caramel is heated until it's a light blonde colour.
0:23:20 > 0:23:28Then Raymond stirs in 400 grams of toasted almonds and turns the mixture out to cool slightly.
0:23:28 > 0:23:30Voila.
0:23:30 > 0:23:35So needless to say, it is very hot, you have to be very careful.
0:23:38 > 0:23:42The nougatine needs to be rolled to a thickness of three to four millimetres.
0:23:42 > 0:23:46That's why you need the strength here, a man's strength.
0:23:46 > 0:23:49That's about the only time when you need a man probably.
0:23:51 > 0:23:56Because now it's too hard, the caramel is really too hard and it's difficult.
0:23:56 > 0:24:02As it cools, it starts to stiffen, so Raymond places it back in the oven to soften.
0:24:07 > 0:24:12When it is the right thickness, Raymond shapes the nougatine into a lightly oiled pie dish.
0:24:12 > 0:24:16It's hot, so you can work it out.
0:24:16 > 0:24:18Tres bien.
0:24:18 > 0:24:23So now, this is going to be the base of the piece montee.
0:24:25 > 0:24:31Raymond also uses the nougatine to make decorative shapes. Crescents...
0:24:31 > 0:24:35- Yes, I'm going to cut my moon shapes.- ..And triangles.
0:24:35 > 0:24:39So I'm going to put them to one side and then
0:24:39 > 0:24:41I'm going to do my choux pastry, OK.
0:24:41 > 0:24:47Adam, could I have the choux buns, the cream to fill it up and oil, thank you.
0:24:48 > 0:24:53- Tres bien. So we're going to build them up, you're going to give me a hand, OK?- All right.
0:24:53 > 0:24:58For the filling, Raymond makes an orange flavoured pastry cream.
0:24:58 > 0:25:04Orange. We're going to put a little bit of Grand Marnier, well a big slug.
0:25:06 > 0:25:09With 80 buns to fill, he enlists a little help.
0:25:09 > 0:25:12So small, the small ones this way.
0:25:14 > 0:25:22To create a sweet and shiny finish, Raymond dips the choux buns in caramel heated to 185 degrees.
0:25:22 > 0:25:25So very little, so you don't have too much caramel.
0:25:25 > 0:25:29So you've got a lovely, nice little shiny crust, OK,
0:25:29 > 0:25:34which is very beautiful, very appetising and of course delicious texture.
0:25:34 > 0:25:37For an added detail, he dips some of the buns in nib sugar.
0:25:37 > 0:25:40It's a labour of love actually, that's what it is.
0:25:40 > 0:25:45But if you have the pleasure to do it for your party,
0:25:45 > 0:25:48for your own friends or loved one, I think it makes it special.
0:25:48 > 0:25:49OK. Tres bien.
0:25:49 > 0:25:56With all the elements ready, Raymond can begin the real work, building the tower.
0:25:58 > 0:26:02To cement the choux buns together, he's using caramel.
0:26:04 > 0:26:08And my geometry is so bad, OK, I like what is asymmetric.
0:26:08 > 0:26:12I hate symmetry. So I'm ill at ease a bit at the moment.
0:26:19 > 0:26:21It's a very small one actually.
0:26:21 > 0:26:27You see some piece montee in France, they are about two metres tall, it's amazing.
0:26:29 > 0:26:32We have our first part of the piece montee.
0:26:34 > 0:26:38Well, there's a few sticking out, but it's all right.
0:26:38 > 0:26:41With the tower built, decoration begins.
0:26:41 > 0:26:44And we're going to do our moon shape here.
0:26:44 > 0:26:46OK.
0:26:46 > 0:26:49Then you want to do that, voila.
0:26:49 > 0:26:54S-shaped choux pastry provides a support for the last tier.
0:26:54 > 0:26:56Tres bien. Voila.
0:26:59 > 0:27:04The two of course are not going to fit, that's usually what's happening.
0:27:04 > 0:27:06It's OK.
0:27:11 > 0:27:14Delicately placed sugar almonds give a traditional detail.
0:27:14 > 0:27:20You can do beautiful sugar roses as well, you can do all sort of different.
0:27:20 > 0:27:22You can spread the sugar all over.
0:27:22 > 0:27:31- Tres bien.- Finally, some gravity defying royal icing ribbons.- Voila.
0:27:33 > 0:27:36I know, sometimes you can spend a great deal of time cooking,
0:27:36 > 0:27:40but I think it's a lovely thing to do.
0:27:40 > 0:27:43I think when you have created something very beautiful
0:27:43 > 0:27:46and you give it to your friend, what more can you give, OK?
0:27:46 > 0:27:51Well, you can give much more, but it's certainly something which is special.
0:28:07 > 0:28:08Actually, that cake,
0:28:08 > 0:28:15OK, I wanted to do it for Adam and Elisa,
0:28:15 > 0:28:18because they just got married a few months ago
0:28:18 > 0:28:22- and that cake is for you Adam. OK, that's for you, OK.- Cheers.
0:28:22 > 0:28:24- And congratulations.- Thank you.
0:28:24 > 0:28:26I'm so happy to have done it for you
0:28:26 > 0:28:29and you're going to take it back home afterward.
0:28:29 > 0:28:32- How am I going get that home?- We'll find a way, we'll find a way. OK.
0:28:32 > 0:28:35- Thank you very much. - And congratulations.
0:28:35 > 0:28:38- Thank you, Chef, thank you. - Oh, give me a big hug, Englishman.
0:28:38 > 0:28:44For recipe details, please go to:
0:28:50 > 0:28:53Subtitles by Red Bee Media Ltd
0:28:58 > 0:29:02E-mail subtitling@bbc.co.uk