Patisserie week
Showstopper - "Bake and decorate an exquisite millefoglie"
Showstopper
The mission for the Season 14 Showstopper in the semi-final was to bake and decorate a millefoglie (an Italian celebration cake with layers of puff pastry). The bakers were given four hours.
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Paul Hollywood said "This should be a highly decorated pastry with buttery flaky pastry layers. The millefoglie is an Italian dish that should look and taste incredible."
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Prue Leith added "We are expecting at least 4 layers of puff pastry."
What the bakers prepared
Hypersonic Theme - Dan
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​Dan's tiramisu-inspired showstopper contained layers of coffee and chocolate crème diplomat and amaretto mousse, topped with a bright blue mirror glaze and shaped like a guitar.
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Judging: The flake was good on the pastry and the judges considered the shape very creative. The coffee flavor was appreciated, but the mirror glaze didn't work - it was too rubbery.
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"Lemon, Blueberry & Blackcurrant" - Josh
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​Josh's sheets of puff pastry contained layers of lemon crème diplomat, blackberry curd and blackcurrant jam, decorated with home-grown berries and piped buttercream peonies.
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Judging (Star Baker): Prue Leith described Josh's millefoglie as "a thing of beauty". He has achieved, she said, exceptional lamination. The gelatin levels in the fillings were perfectly balanced.
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Taste of Italy - Matty​​
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Matty flavored three crème diplomat fillings with alcohol (marsala, limoncello, amaretto) and drizzled them with lemon and plum curds, piped between puff pastry discs to create an Italian style millefoglie.
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Judging: Matty's fillings were great, but his pastry suffered in two ways - it was slightly undercooked, rendering it a little rubbery, and also the way that Matty used cake tins to stamp out his pastry discs compressed the edges and damaged the lamination.
"Mango Mojito" - Tasha
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​Puff pastry sandwiched layers of lime and mint mojito mousse and mango curd, elegantly decorated with a white chocolate cup containing a delicate mango rose.
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Judging: Tasha used the inversion method to make puff pastry which made Prue Leith nervous but which, in the end, both judges described as "incredible". However, Tasha ran out of time to make the different layers perfectly consistent in shape. The mojito mousse was a huge success but sadly the mango mousse was grainy.
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Lessons learned
Inverse Puff Pastry
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The inversion method of making puff pastry is considered to be more difficult than the traditional method, but it can produce puff pastry that is lighter, flakier, and more even in texture.
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​In traditional puff pastry, the butter is encased inside the dough. In inverted puff pastry, the dough is encased inside the butter.
Mirror Glaze
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Mirror glaze is a relatively new technique in the world of pastry. It is thought to have originated in France, and it has quickly gained popularity among pastry chefs and home bakers alike.
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Mirror glaze is challenging to make, but the results are stunning. The glaze is smooth, glossy, and perfectly even, and it can be colored with a variety of food coloring gels to create any desired effect.
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It is made from made from gelatin, water, sugar, and condensed milk.
Cutting Puff Pastry
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Matty damaged his 'flake' on his pastry by compressing the edges. To avoid that, here are the tips:
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Keep the pastry cold: Before cutting, ensure the puff pastry is chilled, ideally straight from the refrigerator. This will prevent the butter from melting and making the dough soft or sticky.
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Use a sharp, thin-bladed knife which will glide through the pastry cleanly, minimizing pressure on the edges.
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Cut with light, swift strokes instead of sawing or pressing down, use light, swift strokes to slice through the pastry.
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​Cut on a lightly floured surface: A lightly floured surface will prevent the pastry from sticking and allow for easier cutting. Too much flour can make the dough too doughy and difficult to cut.
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Bake immediately after cutting to preserve the puff pastry's flaky texture.
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Alcohol in baking
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Alcohol can add a complex and sophisticated flavor profile to pastries, cookies, and other desserts. It can also enhance the sweetness of sugar and balance out the acidity of fruits.
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However, if used with a heavy hand, alcohol can overpower other flavors in patisserie.
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Often, alcohol is treated in the flambé process which mellows the flavor and usually creates some caramelization.
Mojito
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The name "Mojito" strictly belongs to a cocktail of that name but successfully conjures up thoughts of sweetness, citrus and mint (and, usually, rum or tequila). It is a lovely refreshing combination and perfect for a crème diplomat or mousse.