The Great British Bake Off/Baking Show – Week 5 – Pastry 2024

The Great British Bake Off/Baking Show – Week 5 – Pastry 2024

It’s Pastry Week! Nelly walked in looking like she stepped out of a fashion shoot—beret on her head, oversized sunglasses hiding half her face, and enough gold jewelry to make even Joan Rivers jealous from beyond the grave. She’s my kind of gal.
For the **Signature Challenge**, the task was to create 12 frangipane tarts, complete with pastry, frangipane filling, and an extra element. There are over 670 different frangipane tart recipes in our online library. Both Illiyin and Dylan had to remake their pastry shells, and the judges found it tricky to pick winners. Many of the pastry bases ended up either overcooked or too thick. A few bakers stood out though—Gill, Dylan (though his frangipane lacked flavor), and Georgie made the grade. The rest… not so much. Christiaan got some harsh feedback; his topping reminded the judges of fried mushrooms, and his filling tasted like sardine pâté. Darcie chimed in: “Two hours might seem like a lot to make a simple tart, but there are countless ways it can go wrong.” She praised Gill’s description of frangipane as “weird, then weirder, then surprisingly good.” Georgie did okay, but still didn’t get a handshake. Christiaan tried something bold with black sesame, but the judges weren’t fans. They suggested he should have covered the frangipane to make it look more appealing. The **Technical Challenge** came courtesy of Paul: making Spanakopita and tzatziki in just two hours. While I didn’t hear them mention tzatziki explicitly, the official GBBO website lists it as part of the recipe, and the bakers had little bowls of what appeared to be tzatziki beside their creations.
Rolling out the phyllo dough proved challenging for most. Several bakers got comments about their spirals being too small. The judging results put Gill at the bottom, Andy in seventh place, and Georgie in sixth. The top three were Nelly, Christiaan, and Dylan. Darcie added, “This is exactly why I always buy pre-made phyllo—it’s such a pain to stretch it properly without tearing. Doing it in just two and a half hours? That’s a tall order!” Most bakers struggled, especially Andy and Gill, who had significant difficulties. Only a couple of the spanakopita turned out both flaky and the right size. Gill admitted she went from “hero to zero,” while Christiaan joked he was “always the bridesmaid and never the bride,” since he’d come in second in the technical round three times already. For the **Showstopper**, the bakers were tasked with creating a Paris-Brest, complete with a custard filling and an edible stand. We have 45 different Paris-Brest recipes in our library. Three bakers—Christiaan, Georgie, and Sumayah—had to remake their choux pastry. Andy kept referring to his mousseline as “Mussolini,” which was hilarious but also caused him endless grief. Poor guy also had a rough time with his toffee structure. A few bakers earned high praise. Nelly’s Paris-Brest was elegant but a bit short. The flavors were spot-on, but her choux was underbaked in the middle. Christiaan’s stand was praised for its elegance, and his flavors were fantastic. Sumayah’s creation was stunning, with perfect filling, though her choux was slightly overbaked. Andy, naturally, got criticized for his incomplete stand, though his bake itself was solid. Georgie’s stand was impressive and flavorful, but her choux was dry. Dylan’s showstopper was too small and needed more choux to balance the center. Illiyin had trouble with her stand cracking, so it had to be carried up in two parts. Her flavors were beautiful, and her choux was perfectly baked. Darcie commented, “Making a Paris-Brest alone is tough enough, but adding an edible stand ups the difficulty significantly. I’m not a fan of these structural challenges. Dylan’s choux seemed too wet, which likely contributed to its collapse. Many bakers struggled with the choux—it started spreading out as soon as they piped it, which isn’t a good sign. I wish I knew the exact temperature and humidity inside the tent, as that could have played a role. Gill seems to be improving with each episode, while Nelly continues to bring her unique flair. Andy joked he didn’t have the funds to bribe the judges, so he knew his position was shaky.” I couldn’t help but smile at Andy’s “Mussolini” comment. I’ll never judge anyone for mispronouncing foreign words—I struggle with French terms myself. Words like “feuilletine” or “millefeuille” are a mystery to me. Growing up with German-speaking relatives made certain words easy, but French ones? No thanks. Even remembering the differences between custard fillings gives me a headache. Here’s a quick cheat sheet:
  • Crème Anglaise: egg and dairy custard without thickening agents other than yolks.
  • Crème pâtissière: egg and dairy 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.
  • Cremeux: crème Anglaise thickened with butter, gelatin, or chocolate.
  • Chantilly cream: sweetened whipped cream.
Star baker honors went to Gill, and unfortunately, Andy was sent home. It just wasn’t his week. Oh, and Jane’s translation service shared a funny tidbit: Noel mentioned Nelly looked like a character from the “Guess Who?” board game. And he joked about possibly joining the cast of “Taskmaster,” a British TV show where contestants (often comedians) tackle quirky challenges. It’s been quite the week in the tent!

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