Episode 4, GBBO 2015, Signature Bake

Crème Brûlée

In my quest to make a perfect crème brûlée, I tried different ratios of cream to milk and egg yolks to liquid until I came up with the ideal combination. I wanted to find out why my first batch failed, and, if possible, come up with a foolproof method, so I could share it with you.

Episode 8, GBBO 2013, technical challenge

Hazelnut Dacquoise

The nuts in this particular dacquoise, obviously, are hazelnuts, but that’s just the start of the flavor profile here. The delicately chewy meringue layers are sandwiched with a coffee custard, topped with swirls of chocolate ganache and caramelized hazelnuts, and surrounded by even more chopped hazelnuts to give it a beautiful finish.