The Great British Baking Show ™
Baker:
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Chestnut & Blackcurrant Meringue Pies
Aaron's innovative take on a Parisian Mont Blanc pastry features shortcrust pastry made with chestnut flour, filled with blackcurrant compote and crema, traditional chestnut cream filling, topped with toasted yuzu and blackcurrant meringue.
Aaron: "I'm using chestnut flour in my pastry for extra flavor."
Aaron: "So I had a Mont Blanc tart in Paris and wanted to recreate the wonder of the dish."
Aaron describes the filling: "Now, this is my blackcurrant compote, which is going to go underneath the filling."
Aaron: "I felt it wasn't fruity enough. So essentially I've inverted the chestnut cream for the blackcurrant."
Aaron: "You have blackcurrant compote, a blackcurrant filling, some chestnut cream, and then it's topped with a lightly flavored yuzu meringue."
Paul hollywood: "Well, they certainly look interesting. They're not all identical."
Paul Hollywood: "Your blowtorch work is all over the place. You've got parts here which just aren't touched at all."
Paul Hollywood (tasting): "That's beautiful. And the reason is the tartness against the sweetness. And your pastry is fantastic."
Prue Leith: "I would have liked a bit more of the chestnut, but the combination is lovely. If I saw them in a pastry shop, I would want to buy one."
Paul Hollywood: "Well done, Aaron."
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