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The Great British Bake Off/Baking Show – Week 5 – Pastry 2024
It's Pastry Week, and Nelly walked in looking like she just stepped off a runway in Provence—beret perched jauntily on her head, oversized sunglasses, and enough gold bling to make even the late Joan Rivers jealous. She’s my kind of person.
The Signature Challenge was to craft 12 frangipane tarts featuring pastry, frangipane filling, and one extra touch. There are over 670 frangipane tart recipes in our online library, so the pressure was on. Both Illiyin and Dylan had to remake their pastry shells, which speaks to the difficulty of the task. Judging was intense—most of the shells were either overcooked or overly thick. Some managed to impress though—Gill, Dylan (though his frangipane lacked flavor), and Georgie earned praise. The rest missed the mark—Christiaan’s topping resembled fried mushrooms, and his filling tasted like sardine pâté. Others had shells that were either burnt or misshapen.
Darcie remarked that two hours might sound sufficient for tarts, but there are countless ways things can go wrong, as evidenced by the results. She appreciated Gill’s poetic description of frangipane: “it looks weird, and then it gets weirder, and then it gets better.†Georgie did solid work, but alas, no handshake for her. Christiaan went bold with black sesame, but the judges weren’t fans. Had he covered the frangipane, it might have fared better visually.
For the Technical Challenge, Paul tasked the bakers with making spanakopita and tzatziki within two hours. While I didn’t hear anyone mention tzatziki explicitly, the official GBBO site includes it with the spanakopita recipe, and the bakers had little bowls of what I assume was tzatziki nearby.
Many struggled with rolling the dough, resulting in spirals that were too tight. Judging placed Gill last, Andy seventh, and Georgie sixth. The top three were Nelly, Christiaan, and Dylan.
Darcie shared her own struggles with phyllo, noting how challenging it is to stretch and roll without tearing. Doing it in 2.5 hours was a tall order. Andy and Gill especially found it difficult. Only a few spanakopita were both flaky and appropriately sized. Gill humorously described her journey as going “from hero to zero,†while Christiaan lamented his recurring second-place finishes.
The Showstopper required a Paris-Brest with custard filling and an edible stand. We have 45 Paris-Brest recipes in our library. Three bakers—Christiaan, Georgie, and Sumayah—had to remake their choux pastry. Andy kept calling his mousseline “Mussolini,†which was both amusing and frustrating as he struggled with his toffee structure. Poor guy—it was heartbreaking to watch.
Nelly’s Paris-Brest was praised for its elegance but criticized for being slightly underbaked in the center. The flavors were spot-on, but the choux needed more time. Christiaan’s stand was elegant, and his flavors were fantastic. Sumayah’s choux was impressive, but overbaked. Andy’s incomplete stand held him back despite a decent bake. Georgie’s stand was exceptional, but her choux was dry. Dylan’s was too small and needed more choux to balance it out. Illiyin’s stand cracked and had to be carried up in two parts, though her flavors and choux were commendable.
Darcie expressed frustration with the added complexity of building edible stands, which she doesn’t care for in challenges. Many bakers struggled with their choux, which spread out upon piping. Temperature and humidity could have played a role. Gill seemed to improve with each episode, while Nelly continued to shine. Andy joked about his lack of funds to sway the judges, knowing his position was shaky.
I chuckled at Andy’s “Mussolini†mishap, but I’ll never judge anyone for mispronouncing foreign words. Growing up with German-speaking relatives, I find Romance languages tricky. Even remembering the differences between custard types confounds me. Here’s a quick guide:
- Crème Anglaise: Custard thickened only with egg yolks.
- Crème Pâtissière: Custard thickened with flour or cornstarch.
- Crème Mousseline: Crème Pâtissière mixed with whipped butter.
- Crème Chiboust: Crème Pâtissière lightened with Italian meringue.
- Crème Légère: Crème Pâtissière lightened with whipped cream.
- Crème Diplomat: Crème Pâtissière set with gelatin and lightened with whipped cream.
- Bavarois (Bavarian Cream): Crème Anglaise set with gelatin and lightened with whipped cream.
- Crèmeux: Crème Anglaise thickened with butter, gelatin, or chocolate.
- Chantilly Cream: Sweetened whipped cream.
Star Baker went to Gill, and unfortunately, Andy was sent home. It wasn’t his week.
Noel quipped that Nelly resembled a character from the “Guess Who?†game, where players try to guess each other’s chosen character. He also mentioned possibly joining the British TV show Taskmaster, where contestants tackle unusual challenges.
There you have it—Pastry Week in all its glory.
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