The Great British Baking Show Recap: Sticky Fingers

As a seasoned dessert enthusiast who’s spent more time in French patisseries than my own kitchen, let me tell you, that caramel mousse cake extravaganza was a sight to behold! I’ve had my fair share of Banoffee pies and tarte Tatins, but none quite like the ones on this show.

This upcoming event will likely stir up intense debate in Britain, much like Brexit did. It could potentially disrupt families and spark widespread discussion, similar to the impact of Meghan Markle or the infamous Mexican Week on tabloids. The focus of this comparison is not a political issue or a royal figure, but rather Dylan’s peculiar hat that resembles something you might see in a school play version of Oliver!. You may wonder what type of hat it is – is it more like Billy Bathgate or the Great Gatsby? I can’t quite put my finger on it. Despite its somewhat round shape, it still manages to be incredibly appealing. Some have even suggested we call it a Lizzo due to its unique blend of cuteness and attractiveness. Dylan himself is quite the fashion statement with his baggy pants, stylish top that exudes just the right amount of casual coolness, and an ever-impressive face. However, his ensemble is topped off with a hat that seems to send mixed messages – it could be saying “Oh no!” or “Oh yes!”.

It seems that this program isn’t focused on fashion accessories as I initially thought, but rather on baking? You mentioned difficulties with caramel, such as splitting, curdling, and burnt sugar in the kitchen. This week is all about caramel, so let’s discuss the challenges ahead. The signature challenge requires creating a “caramel biscuit,” with many bakers opting for a dessert similar to a Twix bar – shortbread base, caramel layer on top, and a chocolate covering. In British supermarkets, you can find these treats in the cookie section, not the candy aisle, as it appears they struggle to categorize edibles correctly.

Despite appearing more like large desserts than traditional biscuits suitable for dunking in tea or snacking on multiple times, this challenge is still quite formidable. The stroopwaffles made by Christiaan are the closest to cookies, being a popular Dutch treat commonly found in Starbucks that might irritate your dentist. Fortunately, he succeeded, and both Paul and Prue appreciated his addition of a praline crunch layer to the standard recipe, making him a source of national pride.

I was particularly proud of Andy’s Twix-like bars, which were a bit thicker and smoother than the original, and could pass for a gourmet version. They seemed like something you’d find at a trendy Brooklyn restaurant reimagining the classic Twix. The judges appreciated them, but they weren’t as impressed as they were with Georgie’s creation. Georgie’s were essentially the same, but filled with peanut and nougat instead. Paul went to shake her hand, only to withdraw it when a few of her biscuits broke while removing them from the molds. Paul often teases Georgie. If he does it one more time, she should be able to amputate his hand and keep it as a novelty in her living room.

Not all the desserts were outstanding; Sumayah encountered an unusual issue with her hibiscus-flavored caramel that didn’t solidify properly but still looked appealing. Mike’s chocolate orange millionaire shortbread is so quintessentially British, it seems as if he’s added peas to his tea. Paul feels the center parts are too plump and advises Mike to pay more attention to his middle section. Hi there, HR? We’d like to submit a request for assistance.

The recipe calls for creating a Tarte Tatin, a traditional French pastry dish typically prepared with apples. Yet, the chefs are tasked to make it using pears instead. So, they’re serving a Pear Tarte Tatin? What on earth will they come up with next? Something as absurd as a grape-based banana pudding? Give me a break! Moreover, while some might find this opinionated, I personally believe that Tarte Tatin is nothing more than an attempt at a dessert disguised as a casserole. Let the French enjoy it; I’ll pass, thank you.

It appears that the bakers are finding this task particularly challenging, with our star pastry chef Nelly seeming to be the most affected. When Noel and Andy engage in a game of baseball using a lump of excess dough as the ball, Noel’s makeshift bat (a rolling pin) accidentally knocks over Nelly’s remaining caramel, spilling it all over the floor. As she tries to clean up and make more, Noel ends up vacuuming up the broken glass container in the process. I’m not sure if Nelly will hold a fondness for him after that mishap. Fortunately, when judged among other tarte Tatins, some of which are either burned, undercooked, too dark or too light, Nelly falls somewhere in the middle of the pack. Yuck! That’s disgusting. Frankly, nobody enjoys those imperfect pastries anyway.

The star attraction was a caramel mousse cake, yet surprisingly, none of them resembled deer. Oh come on, contestants! I assumed this competition would be filled with puns. This multi-layered dessert has me puzzled; I’m not sure what it represents. Honestly, I’ve never encountered a mousse cake, caught a glimpse of one, or even smelled its aroma, but my fondness for cake rivals Noel’s affection for a quirky sweater.

Among all of them, Andy’s creation stands out visually the most, fashioned from isomalt – a type of hardened caramel commonly used for decorations, especially on ‘Bake Off: The Professionals’. He’s crafted a tree structure with apple-infused cotton candy leaves. Inside, you’ll find a Banoffee pie, an English dessert comprising bananas, caramel, cream, and pastry. It’s… decent. Prue isn’t fond of the apple taste, but Andy has certainly impressed with his presentation.

Sumayah deliberately bakes a cake with a Banoffee flavor and designs it based on Dale Chihuly’s artwork, which some people might compare to the controversy from Seattle’s “The Real World” show. Unfortunately, Stephen slapped Irene during that series. Everything about his work appears identical. Despite this, Sumayah’s cake was visually stunning, although her vibrant mirror glaze seemed unhealthy. It didn’t just seem sickly; it also clung to the knife when Paul tried to cut it. I had high hopes for Sumayah making it to the final three, but now I wonder how she’s struggling at this crucial stage of the competition.

Nelly shares a heartwarming tale about her cake that is influenced by her husband’s unwavering faith in her, even when she doubts herself. Following a technical failure (courtesy of Noel) and an unsatisfactory signature, it was the combination of chocolate cake and mousse that prevented her from leaving. Phew! We’re grateful for the dose of humor.

Christiaan crafted an enormous wave out of isomalt on his tropical-themed cake, leading me to believe that he was a strong contender for “Star Baker”, but once again, the judges neglected him. One wonders what it will take for this individual to capture their attention? Perhaps a dash (pardon the pun) of Dutch determination might do the trick? Conversely, my partner Dylan is edging closer to the title of “Star Baker” with his lemon-inspired cake, as he seemingly spends too much time on TikTok admiring the Amalfi coast. While it’s charming, it seems that some Americans may be unaware of Italy’s other beautiful locales. Paul hails him as the king of flavors, but his cake was criticized for being slightly undersized.

Georgie’s exquisite red cake, resembling a Chinese lacquer box interior adorned with a large sugar rose, attracts the same admiration but also some criticism. Regardless of its size, if it were presented at my event, I would rise to give it a standing ovation. It’s actually a chocolate cake filled with hazelnut praline mousse. Paul finds it commendable and is eager to taste the refined version he hopes she will create someday. However, Georgie declares that she won’t be making this specific cake again, especially within such a short timeframe of four and a half hours. Nevertheless, this initial creation was impressive enough to earn her the title of Star Baker.

In this scenario, Nelly no longer needs rescue, leaving the competition between Sumayah and Mike. Mike is currently preparing an espresso, caramel, and popcorn cake reminiscent of his favorite cinema drink, despite concerns about a split mousse layer in his creation. The judges appear unbothered by the mishap, perhaps due to its scarcity. Paul compares the dessert more to a tiramisu cake (a dessert I personally find less appealing than tarte Tatin), rather than a mousse cake. This criticism causes Mike to return home, leaving the competition. John was absent last week, and Mike this week; some viewers suspect bias against contestants who identify as gay. Christiaan must be cautious during pastry week, but first, he needs to grab the judges’ attention.

2024-10-18 14:54

The Great British Baking Show Recap: Sticky Fingers

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