The Great British Baking Show ™
Baker:
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Challenge Type:
Chocolate Caramel Ganache with Lemon Bay Leaf Jam Cream Horn
{Aaron}: Explains his botanical approach: "I put a bay leaf in my lemon jam. I mean, it wouldn't be me if I wasn't putting something floral or botanical in there. My cream horns are inspired by puddings, One with the flavors of a trickle tart." Noel notes: "I'm glad you've done original flavors, though. I feel like everyone's laying it safe apart from you." Aaron: "I could die on that hill." Working on pastry demonstrates expertise: "In practice, a puff pastry has actually been quite good." Tom acknowledges: "Aaron sent us a photo this week of his lamination... The lamination was absolutely insane." Aaron's approach to folding: "I like to just feel how the pastry is before I make that decision." Notes: "I've done two turns. I might attempt to double one." During baking: "Gone for 190, 14 minutes. Maybe good, maybe bad." Time management: "Oh, this is taking longer than I want it to." And: "Look at this. Like it's just wet butter." Assembly speed: "Oh, God, oh, God. Oh, God." Concerns about appearance: "They're not as perfect as they could look. Pastry doesn't look anywhere near as good as normal." His rough puff with chocolate caramel and lemon bay leaf jam shows his signature creative flavor combinations.
Prue: "These ones are dolce chocolate whipped ganache with lemon jam filling." After tasting: "It tastes delicious." Paul: "The caramel works really well with the citrus. That's really good rough puff. It's really a nice lamination. Is there?" Prue: "And it's baked right through." Paul: "Yeah. I think you've done a great job with that one."
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