Signature Dish:
Croquembouche (pile of profiteroles)
About the dish ...
Voice-over: "The judges are looking for a decorative stack of at least 30 profiteroles. You can use any style of filling that you like, but when it comes to the flavors, think 1970s. You've got two hours and 30 minutes.
Paul Hollywood: "Food in the 70s gets a bad rep today. So our idea is that we should revive some of those classic 70s bakes and see what the bakers make of it. And so our signature challenge is profiteroles, which were very 70s."
Prue Leith: "I do like profiteroles. I don't like stacking them up with hot caramel, but I do like them."
Prue Leith: "The key thing about this challenge is getting the choux right. It's about that dropping consistency. Too much egg, and it won't rise as much as it should. A good sized profiterole is almost slightly larger than a walnut. If they have too big a profiterole and fill it full of cream, which is soft, it will soften the profiterole. And if you're doing a stack, the chances are it will collapse."
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