Can you believe it’s week 9? Of 10! Semi final week and where the hell has the time gone? Has it whizzed by in the blink of an eye because we know Bake Off won’t ever be the same after this?
Let’s not dwell on it, let’s enjoy the week. It’s patisserie week so what’s not to absolutely love?!
Laminated dough y’all!
24 palmiers with full puff pastry. The puffier the better. Lots of lovely dough with layers of butter between. Not at all healthy but wonderfully delicious!
Selasi had it right when it said the key to the puff pastry is chilling! See my notes below for how serious I am about chilling puff pastry. Proper serious.
A French Savarin, which looks blimin lovely! Chantilly cream, orange liqueur, light sponge, fresh fruit. Gorg!
36 fondant fancies. I LOVE fondant fancies! Aren’t they pesky buggers to make though? Luckily Mr Kipling’s got our backs!
One, cold butter is easier to bash/ roll into a sheet, and two, you need cold butter for laminated dough.
Soft butter is going to run from your pinwheels like its creepy neighbour just asked it on a date.
Don’t assume one or two folds will do. I get my kicks from baking and when you see those puffy layers, it’s buzzy.
Re-roll and fold your dough three times. I puh-romise it’s worth it.
Keep everything cold. When you roll and fold your dough, chill it! 20 minutes at a time.
Don’t let your butter get comfortable. It needs to stay right where it is for the great layers you’re depending on.
And don’t stop stirring. It burns so easily once it starts to thicken so just keep it moving.
Don’t be tempted to use your chocolate filling before it’s cooled. Warm filling will melt the butter in your dough so only add your filling once it’s at room temperature.
Do, however, feel free to spoon some warm filling straight from the bowl into your gob.
The chocolate pinwheels at the top of my oven took just under 15 minutes to cook and turn a beautiful golden brown colour, the ones on the middle shelf took pretty much spot on 15 minutes and the ones at the bottom took around 17 minutes.
I rotated all of my trays after 10 minutes to get a more even colour across the chocolate pinwheels.
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