I really wanted to capture the essence of a treasure box with this biscuit (i.e., cookie) tower, or the delight a young child gets upon opening her mother’s jewelry box — all those glittering beads and sparkly jewels! And now that it’s done, I just can’t get enough of it!
Tuile is the French word for tile, and these thin, delicate cookies are often curved in the shape of a French roof tile. They can be either sweet or savory and are usually served as a garnish, or tuiles can be molded into serving dishes for ice cream or other desserts.
The challenge for this episode was to produce a traybake with layers of complementary flavors and good textures, each element made from scratch, and cut into identically sized squares or rectangles. I chose a pastry-based recipe, a rhubarb frangipane tart.
This showstopper challenge was for a filo pie, either freeform or baked in a tin, and could be either sweet or savory. My pie is based on the flavors in an Indian samosa.
From the time custard was invented, this magical, golden concoction of eggs, milk and sugar has been intimately tied to pastry, as the name is derived from the French crouste (for "crust") and the Anglo-Norman crustarde, meaning "tart or pie with a crust." These custard tarts feature a simple, sweet short-crust pastry, with the addition of a small amount of ground almonds for a nutty flavor and added crunch. Done right, the custard should come out smooth and creamy, and the crust should be nicely browned (no soggy bottoms!).
Ideally, I would have waited until the pie was completely cooled to cut into it, but what tastes better than a piece of warm, freshly baked pie? Cutting into it too soon meant that the piece fell apart and the juices ran all over the bottom of the pie plate when I took it out, but I didn’t care! The flavors of the peaches and the warmth of the spices (especially the ginger) made for a great-tasting pie.
This challenge for the bakers in the Great White Tent was to make 24 petits fours: 12 sponge-based and 12 biscuit-based. I decided to make mini Bakewell tarts and tiny tiramisu cakes.
Îles flottante, eggs in snow, floating islands … a rose by any other name … would still be a dessert consisting of poached meringues floating on a sea of crème anglaise, a vanilla-scented custard thin enough to pour (also called pouring custard).
Despite its humble beginnings, the trifle has become quite an elaborate affair. Nothing to be trifled with, really. It is a feast for the eyes as well as the palate — with layers of sponge or biscuits, fruit and custard, and either jam or fruit-flavored gelatin, all topped with whipped cream or meringue and decorated with fruit or nuts or crumbled biscuits.
The challenge for this episode of The Great British Bake Off was to make a decorative loaf of any shape or flavor. For my decorative loaf, I decided to make star bread. To twist things up a bit (pun intended), I chose to use two different fillings, raspberry jam and a chocolate almond cream cheese.