Beruflich Dokumente
Kultur Dokumente
including
THE JUDGES FINAL TECHNICAL CHALLENGE plus THE GLORIOUS STREET PARTY BRITAINS BEST AMATEUR BAKER 2011!
as well as and
CONTENTS
Introduction 4 The Final Technical Challenge: Sacher Torte
The Recipe from the Competition Marys Foolproof Sacher Torte Recipe
5
6 7
9
10 11 12
13
15 16 17
Hollys
Mini Victoria Sandwiches White Chocolate and Raspberry Mini Meringues Mini Banoffee Mousses
Joannes
19 20 21
Strawberry Rhubarb Cheesecakes Fruit Tarts with Elderflower Custard Black Fruit Meringues with Everlasting Syllabub
Mary Annes
23 24 25
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Here, youll find all the recipes from our mouth-watering grand finale, plus photos of the bakers during the three nerve-testing challenges, as well as all the finished bakes and the moment the winning baker was revealed. The first challenge for the three finalists, Holly, Joanne and Mary-Anne, was Mary Berrys Sacher Torte. Despite the bakers being presented with the same, albeit basic recipe, no Sacher Torte looked alike. Mary has included her foolproof recipe here for you to try at home (see page 7). Or, if you are feeling confident, take up the Technical Challenge yourself with the actual basic recipe the bakers used in the competition (see page 6). Can you make a perfect version of this luxuriously rich chocolate delight in 2 hours 40 minutes? Next up, the bakers had to create their own Millefeuille. They had to make 12 sweet Millefeuille, approximately 5 x 10cm in size, comprising three stacked layers of rough flaky pastry, filled with a flavoured cream filling and
decorated as they saw fit. The recipe asked them to demonstrate their creativity and personality and they had 2 hours 40 minutes to bake, assemble and ice them. Why not make all three and see if you agree with the judges comments? For the final, the bakers had to pull out all the stops with a bespoke selection of petit fours, which they presented at a very British street party. They had to make three original and contemporary petit fours that encapsulated an English summer. One had to be a meringue, one sweet pastry and one sponge-based. They had to bake 12 of each bite-size treat, demonstrating the highest level of skill and imagination, and they had 5 hours to complete the challenge. One final rule no cake stands allowed and the bakers certainly came up with some imaginative alternatives to present their creations. Get all three finalists recipes here and if youre feeling creative, why not share your recipe ideas for Millefeuille and Petit Fours? Go to: www.bakeoffbook.co.uk
SACHER TORTE
Melt the chocolate. Beat the butter with the sugar, then add the chocolate and the vanilla extract and beat again. Beat the egg yolks into the mixture, then add the ground almonds and flour. Whisk the egg whites, then fold into the chocolate mixture. Pour into the tin. Bake at 180C/350F/gas 4 for 45 to 50 minutes, then turn out onto a wire rack to cool. For the topping, brush the apricot jam over the cake. Make the chocolate icing. When it is the right consistency, spread it over the top and sides of the cake. Pipe Sacher across the top in milk chocolate.
Preheat the oven to 180C/350F/gas 4. Put the chocolate into a heatproof bowl and set over a pan of steaming hot but not boiling water. Melt, stirring occasionally, then remove from the pan and cool slightly. Beat the butter until really soft, then gradually beat in the sugar and continue beating until the mixture is light and fluffy. Add the cooled chocolate and the vanilla and beat to mix. Beat in the egg yolks, then fold in the ground almonds and flour. The mixture will be quite thick at this stage. In a separate bowl, whisk the egg whites until they are stiff but not dry. Add about one-third to the chocolate mixture and stir in vigorously. Gently fold in the remaining egg whites. Pour the mixture into the prepared tin and level the surface. Bake for 45 to 50 minutes or until well risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes, then turn out and peel off the lining paper. Finish cooling on a wire rack. For the topping, heat the apricot jam in a small pan, then brush evenly over the top and sides of the cold cake. Allow to set. To make the icing, heat the cream in a small pan until piping hot. Remove from the heat, add the plain chocolate and stir until it has melted. Leave the icing to cool until it has a coating consistency, then pour onto the centre of the cake and spread gently over the top and down the sides. Leave to set. Melt the milk chocolate as above. Spoon into the paper icing bag and snip off a corner. Pipe Sacher across the top of the cake and leave to set.
MILLEFEUILLE
Makes 6 For the pastry 500g plain flour teaspoon salt 160g unsalted butter, at room temperature 160g lard, at room temperature 1 tablespoon white wine vinegar about 500ml icy water icing sugar, for dusting For the caramel 100g dark brown muscovado sugar 100g unsalted butter 1 x 397g tin condensed milk For the banana cream 250ml double cream, well chilled 1 tablespoons banana liqueur (crme de banane) OR Kahlua icing sugar, to taste For the glac icing 100g icing sugar 1 teaspoon cocoa powder 12 tablespoons boiling water 2 baking sheets; non-stick baking paper; a squeezy icing bottle or a small plastic icing bag (or a greaseproof icing bag); a piping bag fitted with an 1cm plain tube
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Makes 6 For the pastry 240g unsalted butter 325g plain flour good pinch of salt about 250ml icy water icing sugar, for dusting For the raspberry coulis 125g raspberries 23 tablespoons icing sugar, sifted For the filling 250ml double cream, well chilled 200g blueberries 100g toasted hazelnuts, finely chopped For the icing 100g icing sugar, sifted 6 raspberries, to decorate 2 baking sheets; non-stick baking paper; a piping bag fitted with a 1cm plain tube; a squeezy icing bottle, or a greaseproof paper icing bag (or small plastic bag)
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Makes 6 For the pastry 375g strong white bread flour good pinch of salt 125g unsalted butter, chilled and diced 125g lard, chilled and diced about 225ml icy water 1 teaspoons lemon juice icing sugar, for dusting For the lemon curd 60g unsalted butter, diced 60g caster sugar finely grated zest of 1 unwaxed lemons 4 tablespoons lemon juice 2 large eggs plus 2 large egg yolks OR use 3 tablespoons readymade lemon curd For the ginger cream 3 large, round pieces stem ginger from a jar 2 tablespoons ginger syrup from the jar 100ml double cream, chilled 100ml crme frache, chilled 100g full-fat cream cheese, chilled For the icing 100g icing sugar, sifted 23 teaspoons lemon juice or cold water dot of yellow food colouring or lemon curd 2 baking sheets; non-stick baking paper; a piping bag fitted with a 1cm plain tube; a squeezy icing bottle or a small plastic icing bag (or a greaseproof icing bag)
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PETIT FOURS
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HOLLY
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Makes about 18 For the pastry 250g plain flour 50g icing sugar 125g unsalted butter, chilled and diced seeds from vanilla pod 1 large egg For the jam 225g cooking gooseberries, topped and tailed 225g jam sugar 1 tablespoon elderflower cordial OR use 3 tablespoons readymade gooseberry conserve For the frangipane 50g unsalted butter, softened 50g caster sugar 1 large egg, beaten 50g ground almonds 1 tablespoon flaked almonds To decorate (optional) Glac Icing (see page 69) or icing sugar fresh elderflower heads 1 egg white caster sugar, for dipping 1 x 12-hole mini-muffin tray (or 4.5cm tartlet tins, set on a baking sheet); a 5.5cm plain round cutter
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Preheat the oven to 180C/350F/ gas 4. For the chocolate sponge, weigh the eggs in their shells and use the same weight (in grams) of butter, sugar and flour. Remove 1 tablespoons of the flour and replace it with the cocoa. Use these ingredients to make up a Victoria sponge mixture as on page 17 of the book. Spread the mixture evenly in the prepared tin. Bake for 12 to 15 minutes or until firm. Remove from the oven and leave in the tin for a minute, then turn out onto a wire rack. Peel off the lining paper and leave to cool. Re-line the tin, then make the vanilla sponge in the same way, adding the vanilla seeds to the eggs. Re-line the tin again and make the pink sponge in the same way, adding a dot of red food colouring to the mixture at the end to tint it pink. When the sponges are cool, carefully trim the sides to remove crusty bits. Using a serrated knife and a ruler, cut each sponge into 5cm squares. You will have 18 squares of each sponge. Set aside until needed. Make the buttercream as described on page 39. Spoon half into the piping bag fitted with the plain tube; cover the rest. Leave in a cool spot, but not the fridge, until needed. For the brandy snap flakes, make up the brandy snap mixture as shown on page 61, adding the lemon zest instead of juice, and use about teaspoonful of the mixture for each mini brandy snap. Bake for 6 to 8 minutes, and shape around a chopstick. Leave to cool, then dip the ends in melted chocolate to coat. Leave to set on non-stick baking paper in a cool spot, not the fridge. To make the ganache, heat the cream until scalding hot but not quite boiling. Remove from the heat and add the chocolate pieces. Stir until smooth, then leave until thick enough to spread. To make the raspberry sauce, pure the raspberries in a food-processor. Add the sugar and process until very smooth. Press the mixture through a sieve to remove the seeds. To assemble, spread the pink and chocolate sponge squares with buttercream, then stack in pairs with the pink sponge at the bottom. Top with the vanilla sponge squares. Spread ganache over the top of each sandwich. Decorate each with a swirl of buttercream and a brandysnap flake, and set in the cup-cake cases. Just before serving, add a drizzle of raspberry sauce.
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Makes 8 For the meringue nests 2 large egg whites, at room temperature teaspoon lemon juice 100g caster sugar For the strawberry mousse 1 sheets (2.5g) gelatine 200g large ripe strawberries 100ml double cream, chilled 1 large egg white, at room temperature 40g icing sugar, sifted To decorate 8 small ripe strawberries 2 tablespoons redcurrant jelly 1 piping bag; a large star tube; a 1.5cm plain tube; a baking sheet, lined with non-stick baking paper
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JOANNE
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To make the buttercream, beat the butter with an electric mixer or a wooden spoon until creamy. Beat in the icing sugar, milk and vanilla to make a smooth and creamy icing. Spoon into the piping bag. To assemble, use the round cutter to cut out 20 discs of sponge. Spread jam on the underside of 10 discs, then pipe a swirl of buttercream on the jam. Sandwich with the remaining discs, browned crust side uppermost. Pipe a small swirl of buttercream on top of each, dust with sifted icing sugar and decorate with a sugared rose or petal.
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Bake for 1 to 2 hours or until they are dry and firm, and lift easily off the paper. Dont allow them to colour. Transfer to a wire rack and leave to cool. Carefully melt the chocolate in a heatproof bowl set over a pan of steaming hot but not boiling water (dont let the base of the bowl touch the hot water). Stir the chocolate until smooth, then brush around the inside of each meringue nest to coat completely. Leave to set. Whip the cream until almost stiff, then spoon into the piping bag and pipe into the meringue nests. Add a raspberry to each and decorate with a mint leaf and white chocolate shavings.
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Makes 12 For the pastry 250g plain flour pinch of salt 2 tablespoons caster sugar 125g unsalted butter, chilled and diced 2 large egg yolks 24 teaspoons double cream For the toffee filling 125g dark brown muscovado sugar 25g unsalted butter 75ml double cream For the banana mousse 1 ripe medium banana 1 tablespoon icing sugar 150ml double cream, well chilled dark chocolate shavings, to decorate 1 x 12-hole mini-muffin tray (or 4.5cm tartlet tins, set on a baking sheet); a 5.5cm plain round cutter; a piping bag fitted with a 1.5cm plain tube (optional)
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Mary Anne
22
Makes 8 For the paste 100g unsalted butter, softened 100g icing sugar, sifted 3 large egg whites, at room temperature 110g plain flour dot of red food colouring paste For the sponge 4 large egg whites, plus 4 whole eggs, at room temperature 15g caster sugar 150g ground almonds 150g icing sugar, sifted 50g plain flour 55g unsalted butter, melted and cooled For the strawberry-rhubarb mixture 125g young pink rhubarb, trimmed and thinly sliced 125g strawberries, hulled and thickly sliced 50g caster sugar finely grated zest of lemon For the cheesecake mixture 125ml double cream, well chilled 125g cream cheese, well chilled 125g mascarpone, well chilled To decorate 8 tiny strawberries 8 tiny mint leaves 2 baking sheets (about 31.5 x 25.5cm), lined with non-stick baking paper; a piping bag fitted with a 0.5cm plain tube; 8 cake rings (about 6cm diameter), oiled and set on a baking sheet (or a silicone deep-hole muffin tray); a 4cm round cutter
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Makes 12 For the sweet shortcrust pastry 125g plain flour teaspoon baking powder 60g caster sugar 15g ground almonds finely grated zest of unwaxed lemon finely grated zest of unwaxed orange 60g unsalted butter, chilled and diced 1 large egg yolk For the pastry cream 125ml creamy milk vanilla pod, split open 2 large egg yolks 25g caster sugar 1 tablespoon cornflour 1 tablespoon elderflower cordial, or to taste For the sweet glaze 50g caster sugar 125ml fruit juice to match fruit (or cranberry or orange juice) 1 tablespoon cornflour 1 tablespoon golden syrup To decorate about 250g small berries and/or currants small mint leaves 1 x 12-hole mini-muffin tray (or 4.5cm tartlet tins set on a baking sheet); a 5.5cm plain round cutter
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Using a cutter or glass as a guide, draw 8 circles, each 6cm in diameter, on the underside of the paper lining the baking sheet. Pipe a 6cm disc of meringue, following one of the drawn circles, then pipe 2 rings on top to make the walls of the basket. Repeat to make 8 baskets. Pipe 8 sticks of meringue, each 6cm long, on the baking sheet these will become the dippers. Bake for 40 minutes, then reduce the temperature to 110C/225F/gas and bake for a further 2 hours or until crisp and dry. Dont allow the baskets to colour. Remove from the baking sheet and cool on a wire rack. To make the syllabub, put the wine, brandy, lemon zest and juice, and sugar into a large bowl. Stir for a minute, then cover and leave overnight in the fridge so the flavours can develop. Next day, add a little freshly grated nutmeg to the syllabub, then whisk in the cream using an electric mixer. Continue whisking until the syllabub is thick enough to hold its shape take care not to overbeat or the mixture will curdle. Spoon the syllabub into the meringue baskets and decorate with the fresh fruit and mint leaves. Serve any extra syllabub alongside, with the meringue sticks for dipping.
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STREET PARTY
AND THE WINNER IS...
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The book and digital booklet are published to accompany the television series entitled The Great British Bake Off, first broadcast on BBC TWO in 2011.
Executive Producer: Anna Beattie Series Editor: Melissa Brown Series Director: Andy Devonshire Senior Producer: Jane Treasure Producers: Claire Emerson, Emma Phillips Unit manager: Caron Miles Head of Production: Letty Kavanagh BBC Commissioning Executive: Emma Willis Recipes Love Productions 2011 Photography and design Woodlands Books Ltd 2011 Love Productions has asserted its right to be identified as the author of this Work in accordance with the Copyright, Designs and Patents Act 1988 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. The Random House Group Limited Reg. No. 954009 Addresses for companies within the Random House Group can be found at www.randomhouse.co.uk A CIP catalogue record for this book is available from the British Library. To buy books by your favourite authors and register for offers, visit www.randomhouse.co.uk BBC Books and Love Productions would like to thank all the contestants and Linda Collister. And a special thanks to the bakers for the following recipes, which all appear as The Best of the Bake-off in the book: Ben: Rhubarb and Custard Cup Cakes (page 39) Holly: Cherry Bakewell Cup Cakes (page 26), Mint Chocolate Macaroons (page 97), Picnic Loaf (page 124), Stilton, Potato and Caramelised Onion Pie (page 153) Ian: Stilton, Spinach and New Potato Quiche (page 166) Janet: Christmas Shortbread and Marzipan Biscuits (page 75), Rhubarb Meringue Pie (page 196), Rhubarb and Ginger Baked Cheesecake (page 262) Jason: Macaroon Mocktails (page 84), Cheese and Onion Tear and Share Loaf (page 110), Salmon and Pak Choi Quiche (page 168), Blueberry Bakewell Tarts (page 186) Joanne: Chocolate and Orange Cup Cakes (page 28), Raisin, Banana and Chocolate Pastries (page 226), Rum and Raisin Baked Cheesecake (page 260), Limoncello and White Chocolate Croquembouche (page 238) Keith: Earl Grey Cup Cakes (page 46) Mary Anne: Melting Moments (page 70), Chocolate Orange Mousse Cake (page 244), Chocolate and Raspberry Opera Cake (page 312) Rob: Chocolate, Fennel and Ginger Tarts (page 189) Simon: Smoked Haddock and Watercress Quiche (page 169) Urvashi: Elderflower and Honeycomb Tarts (page 194) Yasmin: Sweet Coconut Rolls (page 126)
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