Its time for week nine! And that means it’s time for patisserie!! The signature challenge this week was 24 choux buns. I was nervous coming into the signature this week because I had never made choux dough before. And I had never made any type of choux bun! I was doing a choux bun with a craquelin top. In the show, they did two flavors of choux buns (12 of each), but I tried to keep it a little simpler for this because I didn’t want to go crazy quite yet. I’m saving up that energy for the showstopper! I just did one flavor: orange. This was inspired by Kate’s recipe from the show!
I’ve made it to the showstopper challenge for week eight! This forgotten bake showstopper is a savoy cake! I feel like I kind of dropped the ball on this bake. While I put every effort into the cake, I didn’t really put as much effort into the decorations as I probably should have. This is a showstopper after all! And it’s week eight no less! That’s not time to slack…
The technical Challenge for forgotten bakes week is a Cumberland Rum Nicky. Yea, I have no idea either. Basically, it’s a fruit tart made from dry fruits and rum. I tried my best to stay true to the Paul Hollywood recipe but, I’m not going to lie, this tart doesn’t sound like my cup of tea. I’m not a huge fan of dried fruits, ginger, or rum. And that’s like… seventy five percent of the dish!
I feel like Week 8 of season 8 had one of the weirdest themes I have ever seen in Bake Off: It was the forgotten bakes week. These are bakes that were made in the past and tended to stay there. I would think for good reason but we’re going to revive them once again! The signature bake for this week is a Bedfordshire clanger. I didn’t have a recipe to go off from the show (probably because they didn’t expect anyone to do something like this) so I created what seemed to be the best recipe for me based on what research I did. A Bedfordshire clanger isn’t difficult to make but has some interest twist to make it a truly unique dish.
It's the end of Italian week and that means it’s time for the Showstopping challenge. I’m not going to lie; this is the challenge I have been most afraid of since I began this journey. Because this week’s challenge is sfogliatelle. It something that my spell check doesn’t recognize! Heck, I’m still not sure I know what it is. Sfogliatelle seems like a crazy amount of work and effort. But I made it here so I can’t stop now. And when have I ever back down from a challenge? (Don’t answer that). My sfogliatelle is inspired by the recipe that Stephen made on the show.
The technical for Italian week is something I hold near and dear to my heart: pizza! Who doesn’t enjoy a good pizza? Now this is somewhat of a staple in my house, so I have made (and helped make) pizza many a time. But I have never made a dough that only needed to rest for 45 minutes. Nor a sauce that was cooked! So, I was very excited to see how this one would turn out. I did base this recipe on the original provided by Prue.
I’ve made it to week Seven! I honestly cannot believe how much I’ve done so far. This challenge was a lot more than I expected and I’m still three weeks away from the finale! But Week Seven is one that I have been both excited and nervous for; it’s Italian week! And the Signature challenge of Italian week is Cannoli!
The Showstopping challenge of week 6 has arrived, and it is a family sized hand-raised pie! This little pie started out so small and over years and years it grew. Just kidding. A hand raised pie is one that is wrapped around the outside of a cake tin. It is able to stand due to the structure of the pastry with no outside help! I decided to base my recipe this week off Kate’s Bombay Potato Curry Pie. I can’t help it, when I go savory, I tend to go Indian. Indian cuisine provides so many great options for vegetarian flavors! This potato curry pie is also topped with a delicious spicy and sweet mango salsa! The post below focuses mainly on the pastry, it is pastry week after all.
This potato curry was inspired by Kate’s recipe from her Bombay Potato pie as a part of my Showstopper Challenge from Season eight of the Great British Bake Off. This curry is packed with flavor and spices with potato acting as the protein and tomatoes creating the base of the curry sauce. While there a bit of frying required for making this recipe, I really enjoyed learning some cooking techniques I hadn’t used before. Especially using some new ingredients that I’m used to eating but not so use to cooking with.
Who doesn’t like a sweet and spicy salsa as a side dish? To be honest, I wouldn’t naturally be inclined to put together mango and chili, but it seems like a natural combination. This recipe was taken from Kate’s Bombay Potato Pie Curry recipe from Season 8 of the Great British Bake Off. I was a little nervous about making this because I don’t really make salsas. Especially sweet ones. I wasn’t sure how I would handle the mango but how can I resist this sweet fruit? The chilis in the recipe also brought spice to the salsa making this recipe packed full of flavor.
The Week Six technical is the most intimating challenge that I have faced to date: Pastéis de Nata. This is effectively a pastry tart filled with custard. It doesn’t seem intimidating, but the pastry was originally a puff pastry. Which is something I have never tried before because of the amount of work that goes into make a puff pastry. Luckily, the recipe that Paul Hollywood uses is a rough puff pastry. This means that I got to grate the frozen butter instead of pounding it out into a large slab. While it’s a daunting process, the best way to conquer those fears is to jump right in!
I needed a custard to fill my Pastéis de Nata for the Week Six Technical Challenge. While I could easily use a custard that I have made before, I wanted to have a custard that was more traditional to the tart. Or, at least, more faithful to what Paul Hollywood did in the original recipe. And that lead me to making a custard that is unfused with lemon zest and cinnamon