The Technical Challenge for Week 7 was an 80’s themed challenge, Jam and Custard Doughnuts! This classic doughnut is found in so many British Bakeries. This was a great challenge to practice the bakers frying skills as you can easily over or under bake these doughnuts. Frying these in an electric deep fat fryer makes things a lot easier and will prevent this issue as the temperature is constantly regulated. The filling is a Crème Mousseline which is rich and creamy and to top it off these doughnuts are decorated line a line of strawberry jam to add a little bit of sweetness!
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Mille Feuille
in Puff Pastry
Mille Feuille is a dessert made of 3 layers of puff pastry, filled with a rich Crème Patissiere and decorated with a glaze that is feathered. My version of this dessert uses a Crème Diplomat filling which is a little bit lighter. Also in the recipe, I made a Cheats Puff Pastry which saves a lot of time! I decided to stick to the classic design of this dessert but I made a little change which I think makes the Mille Feuille taste a lot better.
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GBBO Technical Challenge S5W3 - Ciabatta
The Technical Challenge for bread week in Series 5 was Ciabatta! This is a super tricky bread to make as it has a high hydration percentage which makes it difficult to knead and shape. Be sure to add all the water in the recipe as this is what makes these big air bubbles in the Ciabatta!
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